Protein‐Based Polymer Packaging Doped With Natural Antibacterial Agents: Preparation Process, Performance Improvement, Application, and Innovative Research

ABSTRACT Food preservation is an important issue in the food industry. Traditional packaging materials face limitations in extending food shelf life and reducing food waste. In recent years, antibacterial packaging doped with protein‐based polymers and natural antibacterial agents has become a subject of research due to their environmental friendliness and biodegradability. In this paper, various methods of doping protein polymers with natural antimicrobial agents and their effects on food packaging properties are reviewed. Through technologies such as solution casting, extrusion blow molding, electrospinning, calendering, and 3D/4D printing, natural antibacterial agents can be effectively and uniformly dispersed in protein‐based polymers, thereby improving their antibacterial properties and other functional properties. The incorporation of natural antibacterial agents has a significant impact on the mechanical, barrier, antioxidant, and antibacterial properties of protein‐based packaging. In terms of food preservation applications, the antibacterial protein film has shown positive effects in various food packaging used for fruits, vegetables, and meat, effectively inhibiting the growth of microorganisms and prolonging the shelf life of food. Future research will focus on combining natural antibacterial agents with new materials, such as nanomaterials and metal–organic frameworks, to develop more efficient and sustainable antibacterial packaging. Moreover, the innovative design of the “antibacterial+” model will promote the multifunctional development of packaging materials and enable real‐time monitoring and self‐regulation of food freshness through intelligent response technology. These advancements not only drive progress in food packaging but also provide new solutions for sustainable development and food safety.