Emerging Strategies for Tailoring Functionality in Protein–Polysaccharide Biocomposite Films for Food Packaging: A Review

ABSTRACT

Environmental concerns regarding petroleum‐based plastics have accelerated the search for renewable food packaging materials. Protein–polysaccharide composites are strong candidates due to their inherent biodegradability and film‐forming properties. Blending these biopolymers offers a pathway to balanced structural and functional performance; yet practical application remains limited by poor moisture resistance, limited mechanical stability, and interfacial incompatibility. This review critically examines recent advances in double‐based protein–polysaccharide composite films, with particular emphasis on the effectiveness of current modification strategies. On the basis of findings, hydrophobic compounds primarily improve water–vapor barrier properties, nanomaterials are more effective for mechanical reinforcement, and treatments, such as Maillard‐type cross‐linking, pulsed electric field, cold plasma, and ultrasound, can improve film network structure through modified intermolecular interactions. A critical limitation in existing research is the lack of a standardized framework that links specific structural defects to optimal modification pathways. This review addresses this gap and proposes future priorities: improving phase compatibility, developing scalable green processing, and validating film performance under real food packaging conditions.