Advances in antimicrobial polymeric coatings for food contact surfaces: Materials, mechanisms, and challenges

The growing need for enhanced food safety has intensified research into antimicrobial polymeric coatings for food contact surfaces. This review provides a comprehensive analysis of key categories of these coatings namely, natural biopolymers, synthetic polymers, and hybrid composites focusing on their chemical structures, modes of antimicrobial action, and practical effectiveness. Various antimicrobial agents are examined, including metal-based nanoparticles, plant-derived compounds, enzymes, and synthetic chemicals, with attention to their release behaviors, ability to inhibit biofilms, and associated regulatory and safety concerns. The impact of environmental conditions such as temperature, humidity, and microbial load on the coatings' performance is also evaluated. Standardized testing methods, including JIS and ASTM protocols, are discussed to compare antimicrobial efficacy across materials. Moreover, the review highlights major challenges such as degradation during use, potential toxicity, microbial resistance, and economic constraints. Future research should prioritize the development of biodegradable, multilayer, and encapsulated systems that ensure long-term effectiveness, environmental sustainability, and compliance with food safety regulations. These advancements are vital to the evolution of safer and more resilient food protection technologies. • Antimicrobial polymeric coatings play a crucial role in enhancing food safety by preventing microbial contamination. • Alginate, a polysaccharide derived from brown seaweed, is another widely used natural biopolymer in food coatings. • Synthetic polymeric coatings are widely used in the food industry for their durability, flexibility, and versatility.