Vapor Barrier Research Articles

Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste

In the present study, ethanolic extracts from the extract of unshelled seeds of Cannabis sativa L. were used to produce films in order not to generate additional waste, taking into view a circular economy. Combinations of apple pectin and citrus pectin in a ratio of 80:20 were used. Film samples containing 0.5, 1.0 and 2.5 [wt%] of the extract were extruded. Antimicrobial, mechanical and barrier properties of the obtained films were tested. Samples with 0.5 [wt%] showed a WVTR of 16.98 [g/m2d]. The water vapour barrier properties of the films decreased with an increase in the amount of extract used. As the amount of extract increased, the transparency of the films decreased linearly to 12.84 [%] (0.5 [wt%]), 4.90 [%] (1.0 [wt%]) and 4.99 [%] (2.5 [wt%]). It was observed that the brightness of the samples decreased with increasing concentration, due to the presence of higher levels of phenolic compounds. Tests carried out showed that the prepared films exhibited inhibitory activity against all micrograms tested. All prepared films had antibacterial activity against the Salmonella typhimurium strain. Similarly, in the case of L. monocytogenes.

Biosafe Cu-MOF loaded chitosan/gelatin-based multifunctional packaging film for monitoring shrimp freshness

As living standards improve, the demand for food freshness has gradually increased. Multifunctional packaging materials that monitor food freshness in real-time, delay spoilage, and are environmentally friendly have emerged as ideal solutions. This study synthesized an ammonia-sensitive copper-based metal-organic framework (Cu-MOF) and incorporated it into a matrix composed of chitosan (CS) and gelatin (Gel). The resulting film exhibits ammonia-sensitive color-changing properties, antibacterial activity, and excellent biodegradability. The effects of Cu-MOF incorporation on the structural, physical, and functional properties of the CS/Gel films were systematically evaluated. Results demonstrated that the Cu-MOF was uniformly distributed within the CS/Gel matrix, significantly enhancing the mechanical properties (tensile strength increased by 68.49%), oxygen/water vapor barrier properties, and UV-blocking capability of the films. Notably, the CS/Gel@Cu-MOF films exhibited excellent antibacterial performance, with sterilization rates of 94.2% against Escherichia coli and 99.6% against Staphylococcus aureus. Additionally, the films showed good biocompatibility, biodegradability, and a sensitive color response to ammonia. The films were successfully used to monitor shrimp freshness through color change, transitioning from light green to brown as spoilage occurred. These findings indicate that CS/Gel@Cu-MOF films have significant potential for real-time visual freshness monitoring in food packaging, contributing to reduced food safety risks and waste.

Thermal-deformation behaviors of the primary sealants in double, triple, and multi glazed insulating glass units

Polyisobutylene (PIB), commonly used as the primary sealant of double, triple, and multi glazed insulating glass units (IGUs), provides the key moisture barrier function and determines the expected lifespan of the IGUs and even the entire glass curtain wall systems (GCWSs). Slipping and debonding of the PIB, caused by temperature changes, have resulted in numerous instances of premature failure of building envelopes. However, available research is inadequate in accurately evaluating the service environment of IGUs and thermal-deformation behaviors of this energy-saving building material. This paper presented a simplified method for analyzing the thermal environment of IGUs, considering outdoor air temperature, solar radiation, wind speed, and angle to the horizontal. A numerical modeling method was proposed and validated with the heat transfer tests. Three finite element (FE) models were built and utilized for the precise analysis of temperature-induced deformations of double, tripled, and quadruple glazed IGUs. Simplified calculation formulas for the maximum thermal deformation of PIB in the X and Y directions under different temperature conditions were obtained, taking a new concept “cavity-to-pane ratio” into consideration. Finally, the relationship between the PIB’s temperature-induced deformation and its probability was proposed. The results show that the IGUs in Beijing suffer more than 22 % of their time in harsh service conditions where the difference between indoor and outdoor temperatures exceeds 20 °C. For DIGUs, the maximum temperature-induced deformations of the PIB in X (along the short side of the panel) and Y (along the long side of the panel) directions are 0.142 and 0.214 mm, respectively, corresponding to shear strains of 28.4 % and 42.8 % for the PIB with a thickness of only 0.5 mm. For TIGUs, the maximum deformations increase to 0.159 and 0.239 mm, corresponding to shear strains of 31.8 % and 47.8 %. For QIGUs and the other multi-glazed IGUs, these values can increase to 36.8 % and 55.4 % or more. The methodology proposed in this paper aims to lay the groundwork for further addressing premature failure issues and optimizing edge bond constructions of multi-glazed IGUs.

Polysaccharide-Based Bioplastics: Eco-Friendly and Sustainable Solutions for Packaging

Over the past few decades, synthetic petroleum-based packaging materials have increased, and the production of plastics has surpassed all other man-made materials due to their versatility. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues due to their nonbiodegradability and their accumulation in the environment. Therefore, bio-based packages are considered alternatives to substitute synthetic petroleum-based packaging material. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven mechanical, gas, and water vapor barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films or coatings and intelligent and active food packaging. Various chemical modifications, network designs, and processing techniques have transformed polysaccharide materials into valuable final products, particularly for large-scale or high-value applications. Transitioning from petroleum-based resources to abundant bio-based polysaccharides presents an opportunity to create a sustainable circular economy. The economic viability of polysaccharide-based bioplastics is determined by several factors, including raw material costs, production technologies, market demand, and scalability. Despite their potential advantages over traditional plastics, their economic feasibility is affected by continuous technological advancements and evolving market dynamics and regulations. This review discusses the structure, properties, and recent developments in polysaccharide-based bioplastics as green and sustainable food packaging materials.

Requirements of the Vapour Barrier in Wood-Frame Walls

This paper examines the water-vapour diffusion resistance (Z-value) of vapour versus wind barriers by determining their Z-value ratio in exterior wood-frame walls thermally insulated with six different materials to prevent mould growth. Using WUFI Pro, the water-vapour diffusion resistance requirements were determined for thermal insulation using mineral wool and biogenic materials: wood fibre, straw, flax, grass, and hemp. Hygrothermal simulations determine the minimum Z-value ratio between these materials with vapour versus wind barriers in temperate and cold climates. Wind barriers with Z-values between 1 and 8 GPa s m2/kg were used in walls with U-values of 0.15 and 0.10 W/m2 K. The indoor moisture load was defined from classes of 1 to 5 with a U-value of 0.15 W/m2 K and classes of 2 and 3 were used for a U-value of 0.10 W/m2 K. The Z-value ratio depends on the Z-values of the wind barrier and thermal insulation material, moisture load class, and U-value. The required Z-value ratio declines with an increased wind-barrier Z-value. The vapour-barrier Z-value approaches a fixed threshold for wind-barrier Z-values approaching lower values (1 GPa s m2/kg) and those approaching higher values (8 GPa s m2/kg), depending on the thermal insulation material. This parameter study examines wind barriers with a Z-value ranging between 1 and 8 GPa s m2/kg, which characterises typical wind barriers used in Denmark For the water-vapour diffusion resistance requirement of the vapour barrier, the Z-value increases for increased moisture load classes and thermally insulated walls with lower U-values. The conversion between the Z-value, the Sd-value, and the water-vapour resistance factor µ can be found in DS/EN ISO 12572:2016.

Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit

This study introduces an innovative carboxymethyl cellulose (CMC)-based edible nanocomposite coating, with two-dimensional layered double hydroxide nanosheets (2D LDH-NSs) and shellac, engineered to address challenges in fruit preservation. The synergistic integration of shellac and LDH-NS into the CMC matrix is strategically designed with tunable functionalities, encompassing wettability, gas barrier, and tensile properties. Our findings reveal that incorporating shellac and LDH-NS significantly improves the coating's wettability on the mandarin fruit surface, thus bolstering its adherence and uniformity, alongside enhancing its water vapor barrier efficacy and influencing the oxygen permeability. The application of this novel edible nanocomposite coating on Satsuma mandarin (Citrus unshiu Marc.) fruits has yielded promising outcomes in prolonging postharvest shelf life while preserving essential quality attributes, including peel surface morphology, weight loss, hardness, color retention, and nutritional values. Our work signifies a significant leap forward for the edible coating technology and bolsters the postharvest preservation of perishable fruits.

Impact of environmental storage conditions on properties and stability of a smart bilayer film

This study aimed to investigate the behavior of smart bilayer films under various temperature and relative humidity (RH). Smart bilayer films were fabricated using sodium alginate with incorporated butterfly pea anthocyanin and agar containing catechin–lysozyme. Cellulose nanospheres were added at concentrations of 0% and 10% w/w of the film and subjected to test at 4 °C and 25 °C, considering different RHs (0%, 50%, and 80%). The results showed that RH had a greater impact on the mechanical properties than temperature, leading to a decrease in tensile strength and an increase in elongation at break with higher RH. The films displayed increased strength but reduced flexibility at low temperatures. Oxygen permeability was negatively affected by increasing RH, while water vapor barrier properties were better at 25 °C than at 4 °C. In terms of color stability, the temperature played a more important role, with both types of smart bilayer films retaining their color stability throughout 14-day storage at 4 °C, even maintaining their ability to change color with pH. However, the films stored at 25 °C exhibited lower color stability and showed potential for color change with varying pH levels, but with lower intensity. The findings of this study demonstrate the significant impact of temperature and RH on the functional properties of smart bilayer films, with and without the addition of cellulose nanospheres. Such smart bilayer films have great potential for various applications, particularly in food packaging, where maintaining color, mechanical, and barrier properties under varying environmental conditions is crucial.

Melt-Processed Polybutylene-Succinate Biocomposites with Chitosan: Development and Characterization of Rheological, Thermal, Mechanical and Antimicrobial Properties.

The current research is devoted to the development and characterization of green antimicrobial polymer biocomposites for food packaging applications. The biocomposites were developed by melt compounding on the basis of two different succinate polymer matrices with varying chain stiffness-polybutylene succinate (PBS) or its copolymer with 20 mol.% of polybutylene adipate (PBSA). Fungi chitosan oligosaccharide (C98) and crustacean chitosan (C95) were used as antimicrobial additives. The rheological properties of the developed biocomposites were determined to clear out the most suitable temperature for melt processing. In addition, mechanical, thermal, barrier and antimicrobial properties of the developed biocomposites were determined. The results of the investigation revealed that PBSA composites with 7 wt% and 10 wt% of the C98 additive were more suitable for the development of green packaging films because of their higher ultimate elongation values, better damping properties as well as their superior anti-microbial behavior. However, due to the lower thermal stability of the C98 additive as well as PBSA, the melt processing temperatures of the composites desirably should not exceed 120 °C. Additionally, by considering decreased moisture vapor barrier properties, it is recommended to perform further modifications of the PBSA-C98 composites through an addition of a nanoclay additive due to its excellent barrier properties and thermal stability.

Development of cellulose-based self-healing hydrogel smart packaging for fish preservation and freshness indication

Biomass-based composite packaging materials loaded with functional fillers have good application prospects in food preservation and freshness detection. Self-healing hydrogel packaging films based on nanocellulose (CNF), polyvinyl alcohol (PVA), and ZIF-8 embedded with curcumin (Cur@ZIF-8) were developed in this study. The synthesis of Cur@ZIF-8 was demonstrated by characterization experiments. The addition of Cur@ZIF-8 enhanced the water vapor barrier property, tensile strength, and elongation at break of hydrogel films by 49.2 %, 193.5 %, and 172.9 %, respectively, and endowed them with excellent antimicrobial, antioxidant, and ammonia sensitivity. In packaging tests with fish, hydrogel films loaded with Cur@ZIF-8 inhibited spoilage and microbial growth to extend the shelf life of fish to 9 days, and the color change of hydrogel films allowed for real-time monitoring of fish freshness. This study provided a new solution for smart packaging materials with dual functions of preservation and freshness indication.

Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents

The effect of olive extracts extracted with deep eutectic solvent (DES: choline chloride/glycerol, dl-malic acid/sucrose/glycerol, and citric acid/glycerol, respectively) on the structure, physical properties, and functional activities of pectin films, using DES both as a plasticizer and an extraction medium were explored. The findings revealed the integration of DES as a plasticizer was observed to increase film’s water vapor permeability and elongation at break, while concurrently diminishing its opacity. Furthermore, the incorporation of DES-olive extracts significantly enhanced the tensile strength, moisture barrier property, and opacity of the film, as well as improved its antioxidant and antibacterial activities. The structural analysis indicated the interaction among DES, olive extracts, and pectin facilitated the development of more ordered structures within the films, thereby improving the thermal stability of the pectin-based films. In conclusion, pectin active films using DES as a solvent and plasticizer have the potential to be used to improve antimicrobial and antioxidant packaging materials along with acceptable water resistance.

Design of Carboxylic Acid‐Functionalized Poly(Butylene Adipate‐co‐Terephthalate) for Recyclable and Biodegradable Zero‐Waste Paper Packaging

AbstractDemand for water‐ and oil‐repellent‐coated paper as an alternative to plastics is growing, but the challenge is that coated paper lacks concurrent recyclability and biodegradability. Reported herein is a novel carboxylic acid‐functionalized poly(butylene adipate‐co‐terephthalate) (CPBAT) copolymer investigated for recyclable and repulpable water‐borne paper coatings. The CPBAT synthesized here is characterized by spectroscopic methods. Paper coated with waterborne CPBAT exhibited excellent water, oil, moisture, and gas barrier properties suitable for packaging applications. The recyclability and repulpability of the CPBAT‐coated paper are successfully validated via certified TAPPI methods. This work demonstrates the first successful preparation of coated paper that is per‐ and polyfluoroalkyl substances (PFAS)‐free, recyclable, and biodegradable, with significant benefits for the environment and human health.

On-demand removable hydrogel film derived from gallic acid-phycocyanin and polyvinyl alcohol for fruit preservation

Postharvest spoilage of fruits accounts for significant losses ranging between 20 %–30 %, leading to considerable resource wastage and economic downturns. The development of an effective fresh-keeping packaging material is of paramount importance. This study introduces an innovative on-demand removable active fruit fresh-keeping film (GPP), created by embedding a GP (gallic acid-phycocyanin) fiber mesh hydrogel with functional properties into a polyvinyl alcohol (PVA) matrix. The resultant GPP hydrogel-based film demonstrates outstanding UV and water vapor barrier capabilities, mechanical stability, resistance to external mechanical stress, universal surface adhesion, antibacterial efficacy, and on-demand removal attributes, while being devoid of potential toxicity hazards. Utilizing grapes and blueberries as representative fruits, it is shown that the GPP hydrogel film significantly preserves the fruits' hardness, pH, total soluble solids content (TSS), and minimizes the rate of weight loss, thereby prolonging the shelf life to 13 days for grapes and 20 days for blueberries at ambient temperature. These results underscore the potential of this hydrogel-based film as an invaluable material for fruit preservation within the food industry.

Enhancing functional properties of compostable materials with biobased plasticizers for potential food packaging applications

The demand of non-toxic and biobased plasticizers is substantially growing, particularly in biodegradable thermoplastics-based packaging applications. Herein, a derivative of citric acid (CITREM-LR10), usually used as food additive, was evaluated for the first time as plasticizer in PLA and Ecovio® biopolymers. Films containing 10 %(w/w) of CITREM-LR10 were prepared and compared with films plasticized with another biobased compound, SOFT-NSAFE, derived from acetic acid. The incorporation of both plasticizers provokes a slight reduction of the glass transition, however, only CITREM-LR10 was able to augment the elongation at break value of PLA films. A further evaluation of the films by Raman confocal microscopy showed the segregation of the CITREM-LR10 in microdomains, which could explain the enhanced elongation at break value, behaving as stress concentrators. In addition, CITREM-LR10 provides antimicrobial activity against S. aureus and both plasticizers give antioxidant properties, and almost negligible diffusion in food simulated solution. Composting studies showed that the plasticizers do not have effect on the disintegration rate of the films. In spite of these outstanding properties, the water vapour and oxygen barrier properties of the films worsen with its incorporation, therefore, the inclusion of fillers in the material together with the plasticizers would be necessary to improve such properties for food packaging applications.

Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata)

Valorization of agricultural byproducts to biodegradable packaging films aids in reducing plastic dependency and addressing plastic perils. Herein, starch (LSS) from litchi seeds and xyloglucan (XG) from tamarind kernels were recovered, and composite films were developed. The XG addition strengthened the weak polymer networks of LSS and improved rheological, molecular, morphological, mechanical, and water vapor barrier properties. The incorporation of lignin nanoparticles (LNPs) into the LSS-XG network further increased the tensile strength (14.83 MPa), elastic modulus (0.41 GPa), and reduced surface wettability (80.07°), and water vapor permeability (5.63 ± 0.38 × 10−7 g m−1s−1Pa−1). The phenolic hydroxyls of LNPs imparted strong UV-shielding and free radical scavenging abilities to films. These attributes aided in preserving the quality of coated banana fruits with minimal weight loss and color change. Overall, this research highlights the potential transformation of underutilized abundant byproducts into sustainable active bio-nanocomposites for food packaging and shelf-life extension of fruits.

Can pure cellulose nanofibril films replace polyolefins as water vapor barriers in packaging?

Despite significant research into cellulose nanofibril (CNF) films as substitutes to synthetic plastic materials, commercial applications remain very limited. One major hindrance is the poor water vapor barrier properties of CNF films compared to polyolefins, a critical property for product protection, such as food safety and preservation. To date, it is unknown whether full moisture barrier properties can be achieved with materials made by the assembly of nanofibers and fibrils. A comprehensive understanding of the effect of film structure on water vapor transport properties is required. Here, over 200 films were produced with a wide range of grammages from 30 g/m2 to 580 g/m2 by casting and spray deposition. Their structures were quantified by µCT and SEM and related to their water vapor transmission rates (WVTRs). Porosity and pore connectivity decreased with increasing film grammage, which correlates with the exponential decrease in WVTR. However, the WVTR plateaued at 30 g/m2day, indicating that the known open space and adsorption diffusion mechanisms cannot be fully eliminated by producing high grammage films. Pure cellulose nanofibril films therefore cannot replace polyolefins in packaging applications, requiring modifications such as coating and nanofillers.

Physical and Functional Properties of Poly (Lactic Acid)/Paprika Oleoresin Films for Food Packaging Application

Background: Paprika oleoresin is a compound extracted from paprika, with functional properties, mainly due to its fatty acid composition and carotenoid profile. The effect of these compounds on PLA composite films has not been investigated. Objective: The objective of this study is to evaluate the effect of paprika oleoresin at different concentrations on the surface color, UV barrier, mechanical barrier, water vapor barrier, hydrophobicity, paprika oleoresin release and antibacterial properties of PLA-based composite films. Method: Functional poly(lactic acid)-based films incorporating paprika oleoresin extract (POE) at three levels (0.01%, 0.03% and 0.06%) were prepared using a solution casting method. Results: The paprika oleoresin showed an excellent compatibility with the PLA, as a uniform dispersion was observed. Moreover, the addition of POE improved properties such as elasticity (increase of 62%) and water vapor permeability (decrease of 69%). However, compared to the control film (polylactic acid), the solubility of the polylactic acid and paprika oleoresin extract films was found to be significantly increased. As the POE content increased, the color intensity of the PLA films became lighter orange-yellow. The film composed by PLA/ POE (0.06%) also presented significant bacterial inhibition for Staphylococcus aureus. In addition, the films demonstrated total carotenoid release in food-simulating liquids. Conclusion: Functional PLA/POE films can be a good alternative to replace traditional food packaging.

A Comparison of Passive Rewarming Systems Following Cold Water Immersion.

We studied field rewarming using a typical winter sleeping bag versus two heated hypothermia wrap systems in a semi-realistic lab simulation. 10 participants (8 M, 2 F) were cooled to 36.1°C core temperature through 10.5-11.5°C water immersion, then performed 60 min of passive rewarming in 0°C air. The rewarming methods tested were: 1) a -9°C rated mummy-style Sleeping Bag; 2) Doctor Down Rescue Wrap; and 3) Thermal Yielding Vascular Airway Capsule (TYVAC) system; the latter two methods included vapor barriers and two heating pads. Rectal and skin temperatures, along with metabolic heat production calculated via indirect calorimetry, were measured throughout rewarming. One male participant was removed from analysis due to lack of sufficient cooling. Rectal temperature decreased in the remaining participants by ∼1.1-1.2°C to 36.1°C during the initial immersion phase. Over the 60 min of rewarming, rectal temperature changes were Δ0.0 ± 0.6°C in a sleeping bag, Δ+0.2 ± 0.3°C in Doctor Down, and Δ+0.2 ± 0.3°C in TYVAC, with no significant differences across methods. Mean skin temperatures, metabolic heat production, and perceptual measures were also similar across methods with no method×time interactions. After 60 min of passive rewarming in cold conditions, all three rewarming methods were able to stall continued core cooling to levels at or slightly above post-immersion temperatures. With no differences in any physiological measures, it appears that all three rewarming methods are equally viable options for wilderness responders, and the choice should come down to environmetal conditions, availability, convenience, and ergonomics rather than rewarming efficacy.

Examination of nonideal film growth in batch atomic layer deposition for plasma-resistant coatings

Atomic layer deposition (ALD) can be used to fabricate protective coatings including moisture barrier layers for organic light emitting diodes, anticorrosion layers for photoelectrodes, and plasma-resistant coating for semiconductor manufacturing equipment, which necessitates the deposition of large and thick ALD films via batch ALD. However, batch ALD for the fabrication of large-area and thick coatings exhibits nonideal film growth, a phenomenon that cannot solely be explained by transient concentration distribution within the deposition chamber. This paper describes the application of precursor “exposure” (in the unit of Langmuir, or Pa s), defined as the integral of concentration over time, as a metric to assess the growth per cycle (GPC) distribution under nonideal ALD conditions, demonstrating that the local GPC correlates well with the cumulative precursor exposure at that site. Consequently, this measure can effectively predict the nonuniformity (NU) distribution of film thickness and facilitate the determination of optimal operating conditions that ensure maximal uniformity of exposure. Under this condition, the intrafilm NU of ALD-grown Al2O3 film (nominal thickness 300 nm) was reduced to 1.2%, and the interfilm NU is diminished to as low as 3.3%. These values represent reductions of 40% and 45%, respectively, compared to the NU levels observed under nonideal conditions (insufficient trimethylaluminum, TMA exposure downstream). The plasma etch rate of ALD-deposited films is merely 4.3 nm/min, representing a reduction of one-half compared to films deposited under nonideal conditions (9.8 nm/min) with overload TMA exposure downstream leading to chemical vapor deposition-like reactions.

Biodegradable and antioxidant films with barrier properties to visible and ultraviolet light using Hass avocado (Persea americana Mill.) by-products

The search for renewable sources that can be used to develop products as alternatives to traditional polymers in the future, without affecting food safety, represents a challenge for the food industry. In this context, agro-industrial waste has emerged as an interesting alternative. This study evaluated biodegradable films made from Hass avocado seed flour without (Control film; PC) and with antioxidant extracts (PExBIO and PExIND) derived from the epicarp of the same fruit. The results showed that all the films blocked visible (over 96 %) and ultraviolet light (99.9 %), which was mainly attributed to perseorangine, a compound generated by the action of polyphenol-oxidase. The films also exhibited good water vapor barrier properties. PExIND showed the highest mechanical strength (Young's modulus = 901.8 ± 33.4 MPa; tensile strength = 9.1 ± 1.0 MPa; elongation = 3.5 ± 0.5 %), correlating with the highest crystallinity index (14.9 %). The incorporation of extracts increased the content of phenolic compounds and antioxidant capacity in PExBIO and PExIND compared to PC, with no significant differences between them. Moreover, the biodegradation test indicated that the films showed high biodegradability. Therefore, Hass avocado residues could be used to produce biodegradable antioxidant films, suitable for packaging light-sensitive and low-moisture products.

Recent Developments in Sustainable Bio‐Based Wax Nanoemulsions as Edible Coatings for Food Commodities: A Comprehensive Review

ABSTRACTWaxes are a diverse class of organic compounds that are characterised by their hydrophobic nature. They are typically derived from long‐chain fatty acids and alcohols. Waxes serve various purposes in nature and industry due to their unique physical and chemical properties. Waxes find applications in diverse industries, including pharmaceuticals, food and textiles, for purposes such as coating, lubrication and insulation. The rising emphasis on sustainable and eco‐friendly approaches in the food sector has generated increasing attention towards the advancement of edible coatings for food products. Within this array of coatings, sustainable waxes have surfaced as a prospective approach to improve storage stability, safety and quality of diverse food items. Bio‐based wax nanoemulsions serve as effective nanocarriers in edible food coatings, enhancing their antimicrobial efficacy and preserving food quality. The incorporation of bio‐based nanoemulsion waxes as edible coatings signifies a substantial advancement towards establishing more environmentally sustainable and ecologically responsible systems of food packaging and preservation. The review examines recent advancements in the field of sustainable nanoemulsion waxes as edible coatings, focusing on their applications, formulation strategies and impact on food commodities. The review also discusses the influence of sustainable nanoemulsion wax coatings on the physicochemical properties of coated foods, including moisture barrier, gas permeability and mechanical strength.