Table 6.

Synthetic biopolymers for food coatings.

Biopolymer name	Source & extraction	Characteristics	Application in food coating	Ref.
Polylactic acid (PLA)	Produced through fermentation of sugars from starch (corn, sugarcane) by lactic acid bacteria, followed by polymerization into polylactide	Biodegradable, transparent, strong, oil-resistant, thermoplastic properties	Used for protective food packaging and edible films in confectionery and bakery products	[55, 58, 102]
Polyhydroxyalkanoates (PHAs)	Produced by microorganisms such as Cupriavidus necator through fermentation of sugars or vegetable oils, then purified via extraction	Biodegradable, flexible, resistant to oil and water, high mechanical strength	Used as a plastic substitute in edible food packaging and food wrapping	[103]
Polybutylene succinate (PBS)	Synthesized from succinic acid and 1,4-butanediol through esterification polymerization	Biodegradable, flexible, thermally stable, resistant to fats	Used for protective coatings on dry foods, bakery products, and flexible packaging layers	[104, 105]
Polycaprolactone (PCL)	Synthesized via polymerization of cyclic ester caprolactone	Biodegradable, highly flexible, chemically stable	Used in edible coatings for processed foods and biopolymer-based packaging	[106–108]
Polybutylene adipate-co-terephthalate (PBAT)	Produced through the copolymerization of butylene adipate and butylene terephthalate	Biodegradable, flexible, oil-resistant, with mechanical properties similar to conventional plastics	Used in biodegradable edible films and food wrapping	[105, 109]
Polyvinyl alcohol (PVA/PVOH)	Produced through the polymerization of vinyl acetate, followed by hydrolysis to polyvinyl alcohol	Water-resistant, flexible, biodegradable, good film-forming properties	Used in food coatings and soluble food packaging	[43, 110]