Recent Advances in Polysaccharide‐Based Edible Films Using Natural Extracts and Their Potential Food Applications

Abstract

Conventional food packaging generates synthetic material, which has significant adverse effects on the environment. Natural extracts have been added to polysaccharide-based edible films, with a focus on the value-adding of agro-industrial waste (rice husks, fruit peels, and herbal extracts) as useful additives. These natural polymers, which include chitosan, alginate, cellulose, and starch, offer a lot of potential for use in filmmaking. These films have been well adapted for various food applications for preservation, enhancement of food quality, and shelf-life extension. The bioactive components enhance the shelf life of wrapped goods by inhibiting oxidative breakdown and microbiological growth, in addition to enhancing film functionality. This review provides a thorough overview of phys