Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage. The high annual demand for food packaging exerts significant environmental pressure. Sustainable food packaging is essential for reducing waste and protecting the environment. The degradable plastics available in the market can be catego- rized into two primary types: “petroleum-derived” and “biobased” polymers [1]. These polymers serve as the primary components of packaging, contributing to its fundamental mechanical and barrier properties. The biobased substrates include polysaccharides, pro- teins, and lipids. A combination of these materials with functional ingredients such as plant extracts and nanoparticles is commonly employed to achieve functions such as antioxidant, antimicrobial, and antifogging properties, as well as to regulate the microenvironment for improved food preservation and freshness [2–4]. Various modification methods can also enhance the performance of films, such as the surface plasma, crosslinking, blend, grafting, and corona treatment [5,6]. There are different film formation methods for biopolymers, such as the solution casting method, melt extrusion, electrospinning method, hot-pressing, casting, coating, and extrusion blown film method. Different preparation processes are selected according to the characteristics of the substrate to improve the quality, healthiness, and sustainability of the packaging in food supply chains.