Table 1.

Summary of diverse structural materials frequently used for edible coating.

Material	Main Matrices	Positive Points	Negative Points	References
Polysaccharide	Starch, chitosan, alginate, cellulose, and its derivatives, and pectin	Good gas and mechanical barrier properties	Poor moisture barrier due to hydrophilic nature	[21,22]
Lipid	Animal, vegetable waxes and resins, vegetable oil, and fatty acids	Good moisture barrier properties with a shiny appearance	Poor mechanical and gas barrier properties	[18,23,24]
Protein	Gelatin, casein, whey protein, zein, soy protein, myofibrillar protein, and quinoa protein	Good gas barrier properties without anaerobic conditions	Brittle and susceptible to cracking	[25]
Composite	Combination of polysaccharide and/or protein with lipids	Good moisture and gas barrier properties	Formation of non-homogeneous emulsion	[26,27,28,29]