Preparation of Edible Film Materials and Research on Fresh Food Packaging Preservation

Abstract

Against the backdrop of green transformation in the food industry, the environmental pollution and food safety risks caused by traditional petroleum-based plastic packaging have increasingly drawn attention. Edible film materials, with their natural origins, biodegradability,
and direct contact safety with food, have become a research hotspot in the field of fresh food packaging preservation. This paper systematically reviews the structural characteristics and functional differences of three types of base materials polysaccharide-based, protein-based,
and lipid-based focusing on the preparation of edible films and their application in fresh food packaging preservation. It analyzes the technical
features and optimization pathways of various preparation methods, such as solution casting, extrusion molding, and electrospinning, and explores the mechanisms by which edible films extend the shelf life of fresh food through physical barriers, gas regulation, biological intervention, and quality preservation. Additionally, it proposes optimization directions to address practical challenges, including material performance
limitations, insufficient stability of functional components, and industrialization cost constraints, aiming to provide theoretical references for
the in-depth application and industrial advancement of edible films in fresh food preservation.