# Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits
## 3 Biological Sources of the Compounds Used in Films, Coatings, and Packaging  
### Marine Processing By-Products  
Marine processing by-products like seafood are increasingly used to create biodegradable and active packaging materials. These materials offer a sustainable alternative to  
Figure 3: The number of publications concerning edible coatings and films in foods between 1972 to 2025. Data were retrieved from PubMed ([[https://pubmed.ncbi.nlm.nih.gov/?term=edible+coatings+and+films+food](https://pubmed.ncbi.nlm.nih.gov/?term=edible+coatings+and+films+food)]([https://pubmed.ncbi.nlm.nih.gov/?term=edible+coatings+and+films+food](https://pubmed.ncbi.nlm.nih.gov/?term=edible+coatings+and+films+food))) and accessed on 2 October 2024.  
traditional plastic packaging and have added benefits for food preservation. Marine biopolymers include proteins and polysaccharides derived from seafood processing by-products. Typical examples are collagen, gelatin, chitosan, and muscle proteins, which create robust and sustainable food packaging materials [25; 26]. These biopolymers are valued for their biocompatibility, biodegradability, and non-toxicity [26]. Preparing films and coatings from marine biopolymers involves incorporating bioactive compounds such as plant extracts, essential oils, and phenolic compounds. These additives enhance the antimicrobial and antioxidative properties of the packaging, thereby extending the shelf life of food products [25; 27; 28]. Techniques such as nanostructuring (e.g., nanofibers, nanoparticles, and nanoemulsions) are employed to improve the moisture barrier properties and delay oxidation and microbial spoilage [28]. Marine biopolymer-based films and coatings are particularly effective in preserving aquatic food products, which are prone to microbiological spoilage, chemical oxidation, and physical deterioration. Integrating natural antioxidants, phenolic compounds, probiotics, and bacteriocins into these films has shown the potential to prolong the shelf life of these products [28]. Additionally, these materials can be combined with nonthermal methods like ozonation, high hydrostatic pressure, and irradiation to enhance their preservation capabilities [28]. Using marine biopolymers in food packaging significantly reduces the reliance on plastic packaging, offering considerable environmental benefits. These biodegradable materials help minimize plastic waste and its associated ecological impact [26]. Moreover, using seafood processing by-products adds economic value to what would otherwise be waste, promoting a more sustainable and circular economy [26; 27]. Despite the promising benefits, producing and applying marine biopolymer-based packaging presents challenges. Production flaws, better isolation methods, and safety concerns must be addressed [26; 28]. Future research is directed toward improving the extraction and preparation techniques, enhancing the functional properties of the films, and ensuring their safety for food-contact applications. Using marine-processed by-products for packaging small fruits is an emerging area of interest in sustainable food packaging. This approach leverages the natural properties of marine by-products to create biodegradable and edible packaging solutions that can enhance the shelf life and quality of small fruits. Marine-processed by-products like fish scales, shells, and seaweed are rich in bioactive compounds like chitosan, collagen, and alginate. These compounds' unique properties make them suitable for developing biodegradable packaging materials. They can help in reducing lipid oxidation, minimizing weight loss, and retarding respiration and enzymatic browning of small fruits, thereby extending their shelf life [29]. These compounds can significantly enhance packaging systems' physical, mechanical, antioxidant, and antimicrobial properties. For instance, chitosan derived from shrimp shells has been shown to provide excellent barrier properties against oxygen and moisture, which are crucial for maintaining the freshness of small fruits.