Starch-Based Edible Coatings for Sustainable Food Packaging: A Comprehensive Review

ABSTRACT: The demand for sustainable, biodegradable alternatives in the food industry has increased globally due to the growing environmental impact of plastic packaging. Due to their outstanding film-forming qualities, safety, affordability, and renewability, starch-based edible coatings have become a promising solution. This article offers a thorough overview of starch-based edible coatings, including formulation strategies, coating application techniques, chemical modification methods, and sources of starch. A critical review is conducted of the functional aspects of starch coatings, such as barrier qualities, mechanical behavior, biodegradability, and compatibility with active additives like antimicrobials, antioxidants, and nanoparticles. Applications across a variety of food systems, including fruits, vegetables, meat, seafood, dairy, bakery, and confectionery products, demonstrate the ability of starch coatings to reduce moisture loss, delay oxidative and microbial spoilage, and extend shelf life. Advancements in nanocomposite films, intelligent pH-sensitive systems, and starch-polymer blends highlight emerging opportunities for next-generation active and smart packaging. Despite their potential, commercial adoption is hindered by factors like moisture sensitivity, limited mechanical strength, and scale-up barriers. The review also emphasizes the need for optimized modification methods, green processing technologies, and improved cost-effectiveness to enhance industrial applicability.