Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy. The characteristics and techno‐functional properties of various materials are discussed in detail, explaining the use of agro‐industrial waste for sustainable coating solutions and the role of solvents and additives. Various methods of formation, such as dipping and spraying, and more advanced techniques, like vacuum impregnation and layer‐by‐layer approaches, are discussed. The incorporation of nanotechnology is highlighted for its potential to enhance the functionality of edible coatings. The role of edible coatings in promoting a circular economy and their potential to reduce food waste and utilize agro‐industrial by‐products are emphasized. This review provides a detailed understanding of the advancements in edible coatings in the food industry.