In food packaging industry, plastic was the most commonly used material for packaging, which caused serious pollution to the marine and soil environment. The researches on biodegradable films development from biodegradable polymers was arise, which was expected to ensure the quality and safety of food as much as possible. Biodegradable materials for films included polysaccharides and proteins of different biological sources, and synthetic materials. This review discussed the molecular characteristics and film-forming properties of natural polymer materials of polysaccharides from halobios, plant and microorganism, protein from animal, plant, milk. In addition, the effects of polymerization degree, crystallinity, and film-forming process of synthetic materials (polycaprolactone, polyvinyl alcohol, polylactic acid) on film performance was studied. In order to improve the practicality of biodegradable films in food packaging, many methods were explored to enhance the physical performance of the films. The enhancement strategies including: introduction of nanoparticles, chemical modification, and blending with other polymers, which can effectively enhance the mechanical properties and water vapor barrier performance of biodegradable films. Furthermore, it will provide a reference for future research interest that to development biodegradable food packaging films with high mechanical and barrier properties.

来源平台：FOOD RESEARCH INTERNATIONAL