Abstract
The application of zein in food preservation was discussed from a unique perspective of application types, including coating and film. For the study of coating, edibility is considered because the coating adheres to the surface of food directly. For the study of film, plasticizers improve their mechanical properties, while barrier performance and antibacterial performance are achieved by nanoparticles; the incorporation of polyphenols is mainly due to their antibacterial and antioxidant properties; other biopolymers realize the complementarity between zein and biopolymers within films. In the future, the interaction between the edible coating and food matrix needs to be concerned. The mechanism of various exogenous additives and zein in the film should be noticed. Importantly, food safety and the possibility of large-scale application should be followed. Additionally, the intelligent response is one of the key development directions of zein-based film in the future.
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