Edible and biodegradable food packaging: Recent developments and challenges in materials and applications

The development of biodegradable and edible food packaging is a critical area of research aimed at reducing environmental impact while maintaining food quality and safety. This chapter examines bio-based polymers, including polysaccharides, proteins, lipids, and microbial polyesters, focusing on their structural properties, functional performance, and applications in food packaging. Strategies to enhance mechanical strength, barrier properties, and biodegradability, such as polymer blending, nanoparticle reinforcement, multilayer structures, and active packaging, are analyzed. The chapter also evaluates the impact of these materials on food preservation, emphasizing their role in extending shelf life and improving packaging functionality. The findings indicate that polymer modification and reinforcement significantly enhance mechanical and barrier properties, improving the applicability of bio-based packaging materials. While biodegradable packaging offers a viable alternative to petroleum-based plastics, challenges related to scalability, cost, and processing efficiency persist. Advancements in material modification, processing technologies, and biodegradation assessment are necessary to optimize these packaging systems for industrial implementation.