## 1 Introduction  
The quality of food is the most important factor for its manufacturing and selling points of view [1]. Food starts to degrade when it encounters the environment or has any interaction with ambient air. This is because the ambient air comprises humidity as well asygen and both are detrimental to organic stuff [2; 3; 4; 5; 6]. Packaging plays an important role in protecting and extending the shelf life of food [7]. The prime features of packaging materials are low oxygen and moisture permittivity in ambient conditions, inertness towards food material, and chemical and mechanical stability in prescribed environmental conditions as per ASTM E460 [8; 9]. Most of the materials used in the food packaging industry are non-biodegradable [10]. A non-biodegradable material is a material that is not easily decomposed but can cause pollution and clogging [11]. The most utilized non-biodegradable plastics are polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polytrimethylene terephthalate (PTT), and polyamide (PA) [12]. All these types of plastics, on one hand, are easy to manufacture, but, on the other hand, pose serious environmental safety-related issues such as long-term degradation rate and damage to natural ecosystems [13]. For these reasons, the use of environmentally friendly materials as alternatives to non-biodegradable plastic packaging is unavoidable. In recent years, edible as well as biodegradable non-plastic packaging films have been used as substitutes for standard plastics [14]. Biodegradable materials are usually made of biopolymers, which are regularly found in living organisms, such as cellulose and protein. Such materials disintegrate readily due to the operations of bacteria, fungus, and other living creatures [15]. Biodegradable substances are often found in everyday life, such as food waste, tree leaves, and grass clippings. Various forms of packaging, such as foils, bags, boxes, etc., are made from biodegradable polymers, which means these materials are safe to pack food items [16]. [PERSON] et al. [17] reported that the conventional plastics used in agriculture and food packaging purposes have a very short lifespan; hence these plastics need to be used within six months of their manufacturing. As a result, a huge amount of plastic waste is generated that needs extra care for its proper disposal. It is estimated that 30% of plastic waste generated comes from agriculture and packaging with a high risk of lagging agricultural system contamination [9; 18]. Hence, the use of biodegradable materials is required, as they are suitable because of their physicochemical and mechanical properties to replace traditional plastics, thereby reducing the waste generation. As per the international standards, biodegradable materials can be left directly in the soil, where they are degraded by microorganisms and environmental actions [19; 20]. As [PERSON] et al. [21] proposed, edible materials can also be used for packaging purposes, and such materials can straightforwardly be ingested by people or animals with no health hazards and thereby can significantly cut down waste generation. Edible polymers are classified as polysaccharides, proteins, and lipids [22; 23]. There are several types of polysaccharides, such as cellulose, gum, starch, and chitosan, but starch has become the most common and particularly important polysaccharide material in edible and biodegradable films due to its low cost, flexibility, and clarity [24; 25; 26; 27]. Proteins can include animal extracted proteins (casein, gelatin, milk, egg white, etc.) and plant extracted proteins (wheat gluten, man, soy, protein, and rice). Two materials are commonly used as protein materials in edible films: gelatin and soy protein. Edible animal extracted gelatin has abundant sources and is easy to form films compared to plant extracted gelatin. Edible animal gelatin is high in protein and has a characteristic amino acid composition that confers several health advantages as well as film formability [28; 29].