<p>The growing global population, climate change and dietary patterns, and the demand for waste-free food production have increased the need for environmental protection. Packaging materials that have become more important to avoid food waste and environmental pollutants. Edible coatings and films used for preserving food are gaining popularity due to their eco-friendly nature and ability to carry active ingredients. Their use as antioxidant effectively help prevent quality deterioration by reducing oxidation and food spoilage. Edible packaging is now seen as a promising solution to extend shelf life of food products and reduce dependence on petroleum-based resources. Proteins are versatile materials suitable for producing edible and non-edible coatings and films. This article aims to provide a thorough overview of research on the use of proteins in food and edible packaging, including their modification, anti-oxidative, antimicrobial, and antifungal properties, as well as their economic implications.</p> Graphical Abstract <p></p>