Preiti Deol, Mitali Madhumita, Piyush Verma, Amit Kumar, Ravinder Kaushik, Chin Wei Lai
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 physicochemical properties, functional features, and preparation methods of prominent polysaccharide-based edible films, intelligent food packaging, challenges and also focusing on sub-lethal enhancement of performance through incorporation of lipids, proteins, essential oils (EO's), and nanomaterials. Future scopes comprise the evolution of composite and multilayer structures, intelligent packaging systems, and integration with electronic tracking technology.