The aim of this reprint is to acquaint the reader with the latest technologies and methods employed packaging in order to prolong the shelf life of food. Active coatings can protect food from the decomposition of microorganisms due to their edibility, biocompatibility, non-toxicity, lack of pollution and so on. In addition, these coatings incorporate active ingredients such as deoxidizers, antioxidants and antimicrobials in the coating material and can release or absorb the active ingredients into the packaged food or its surroundings. The production of suitable coatings should take into account the type of polymer, the active ingredients added and the physical and chemical properties of the food. The polymers employed in the coatings can come from synthetic or natural sources, with natural biopolymers mainly composed of proteins, polysaccharides, lipids or their combinations (chitosan, starch, protein isolate, etc.) often used. Researchers have also endeavored to find natural active ingredients that can extend the shelf life of foods during storage. These include gas scavengers, antimicrobials and antioxidants. In this reprint, experts in the field share their insights, research results and future prospects regarding the base materials of active coatings, the screening of active ingredients, their evaluation and application. We embark on a journey to explore and exploit the positive impact of active coatings on the high-quality storage of food, in order to aid in the development of new active films for packaging.

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