International Journal of Engineering Applied Sciences and Teclogy, 2021 Vol. 6, Issue 7, ISSN No. 2455-2143, Pages 219-226 Published Online November 2021 in IJEAST (http://www.ijeast.com) 219 A STUDY ON DIFFERENT TYPES OF EDIBLE PACKAGING MATERIALS (PLANTS BASED) Srijeeta Saha, Writtika Das, Poulami Banerjee, Deblina Sen Department Of FT Guru Nanak Institute Of Technology, Kolkata, West Bengal, India Mrs. Shairee Ganguly Department Of FT Guru Nanak Institute Of Technology, Kolkata, West Bengal, India Abstract— The food and pharmaceutical industries recognized edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety and convenience for consumers. This study was done to compare the different types of edible packaging materials, their classifications and their applications. The aim of this study was to better understand the potential of fruits and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible to the presence of matrix-forming polysaccharides and proteins in their composition. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruits and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials. The dynamic forces behind the keen chase includes scientific innovation in the functionality of new materials, increased demand for novel foods and increased consciousness for environmental protection and conservation. In this study we’ll know about the different characteristics of edible packaging materials like light weight, low cost with significant strength, good oil and chemical resistance, moderation of elongation, good tensile strength, and act as good oxygen barriers, retard moisture loss, flexible and generally have no taste or flavor. Materials that have traditionally been used in food packaging include glass, metals (aluminum, foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics. Moreover, a wider variety of plastics have been introduced in both rigid and flexible forms. Keywords— Edible packaging, polysaccharides, proteins, lipid, moisture barrier, gas barrier, composite films, permeability. I. INTRODUCTION In order to prolong the shelf life of food and ensure the quality of this food during transportation, food packaging has become increasingly important. Sustainable development is currently a priority guiding principle for politics, manufacturers, scientists and common citizens. Despite this, around 1.3 billion tons of food is wasted globally per year [1] whence fruits and vegetables, along with roots and tubers, have the highest wastage rates of any food products- nearly half of all the fruit and vegetables produced are wasted. [2] The edible films are generally made from proteins, lipids and polysaccharides that are used either alone or together. [3,4] Edible packaging materials have their unique characteristics such as ability to protect foods with their barrier and mechanical properties and also enhance some other properties like sensory characteristics, control-release active ingredients and control mass transfer between components of heterogeneous foods. So edible packaging materials have been used as attractive alternatives for some applications. For non- edible packaging as an oxygen or grease-barrier layer to enhance protective functions and biodegradability of multilayer packaging, we can use edible packaging materials. [5] Now-a- days, edible wrapping is used as a replacement or fortification of the natural layers at the outer surfaces of product, which can prevent gas aromas, moisture losses and solute movements out of the food. [6] Moreover, the materials are used for either coating the food thoroughly or using as a continuous layer between the components of foods. [7] Researchers are constantly searching for enhancement of the properties of various biodegradable materials types for replacing conventional materials with high environmental impact. [8] Gradually, the