This review examines the potential of edible packaging films and coatings with compostable end-of-life properties as emerging alternatives to conventional plastics in food packaging applications. It analyses major material groups, including starch, cellulose, proteins, lipids, marine polysaccharides and pectin, focusing on their mechanical performance, barrier properties, processing behavior and end-of-life characteristics. By comparing findings across published studies, the review identifies how material composition influences strength, flexibility, resistance to moisture and gas transfer. Starch- and pectin-based systems have generally been reported to show direct edibility together with strong compostability performance, making them suitable for short shelf-life applications. In contrast, cellulose- and protein-based materials have frequently demonstrated improved mechanical performance and gas barrier properties, supporting their application in semi-moist and higher-value food products. Marine polysaccharides have been widely investigated for antimicrobial and antioxidant activity, demonstrating their potential in active packaging systems. Overall, analysis highlights that no single material achieves optimal performance across all functional and environmental criteria. Instead, the most effective solutions rely on balancing mechanical performance, barrier functionality, biodegradation and chemical safety through optimal material selection and formulation strategies. Large-scale adoption will require clear safety standards, improved composting infrastructure and greater consumer awareness to support more sustainable and lower-waste packaging systems.
