Most fruits and vegetables are susceptible to spoilage after harvest, the transportation and preservation conditions can further decrease the product quality. As one of the main food preservation technologies, edible films/coatings are made of eatable materials to form thin layers that can maintain food freshness during transport and storage. This review summarizes different films/coating materials, including proteins (soy, whey, wheat gluten, gelatin), polysaccharides (chitosan, starch, cellulose) and lipids. However, the films/coatings prepared by single material have many deficiencies which can be made up by the combination of composite films/coatings. Moreover, several prepared methods (electrospinning, casting, extrusion, dipping, fluidized-bed, spraying, panning) used for films/coatings are introduced. Finally, the application and future directions of films/coatings in the preservation of fruits, vegetables and other food products are also presented.

Graphical Abstract

中文翻译：

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用于食品包装应用的基于蛋白质、多糖和脂质的可食用薄膜/涂层的最新进展：综述

大多数水果和蔬菜在收获后容易腐败变质，运输和保存条件会进一步降低产品质量。作为主要的食品保鲜技术之一，可食性薄膜/涂层是由可食用材料制成的薄层，可以在运输和储存过程中保持食品的新鲜度。本综述总结了不同的薄膜/涂层材料，包括蛋白质（大豆、乳清、小麦面筋、明胶）、多糖（壳聚糖、淀粉、纤维素）和脂质。然而，单一材料制备的膜/涂层存在诸多不足，复合膜/涂层的组合可以弥补这一不足。此外，介绍了用于薄膜/涂层的几种制备方法（静电纺丝、流延、挤出、浸渍、流化床、喷涂、淘洗）。最后，

图形概要