ABSTRACT Pullulan, a microbial exopolysaccharide primarily produced by Aureobasidium pullulans , has drawn a lot of interest as a sustainable biopolymer for food packaging due to its biodegradability, nontoxicity and superior film‐forming qualities. This review thoroughly discusses the sources, production methods using agro‐industrial wastes, the chemical structure and physicochemical properties of pullulan, which makes it ideal for food packaging applications. Several kinds of fabrication techniques, such as solvent casting, electrospinning, dipping and layer‐by‐layer assembly, have been examined, with a focus on composite formulations that combine pullulan with other biopolymers and bioactive compounds to improve mechanical strength, water vapour resistance, oxygen barrier and antimicrobial properties. Natural extracts, essential oils and nanoparticles have been shown to provide active packaging properties to pullulan‐based packaging that prolong shelf life and maintain quality in a variety of food such as fruits, vegetables, meats and seafood. Through chemical changes and multilayer structures, pullulan‐based films exhibit flexibility despite issues with mechanical limits and moisture sensitivity. In order to address environmental issues associated with synthetic plastics, this review focuses on recent developments in functional pullulan packaging, establishing pullulan as a crucial component of environmentally friendly, biodegradable food packaging.
Reji et al. (2026) studied this question.