“…Therefore, surface modification has emerged as a novel approach to prepare functional packaging that fosters interaction between food and its environment, ultimately preserving food quality and extending shelf life. Surface modification of packaging can be achieved through phys-ical (e.g., van der Waals forces, hydrogen bonds) (Chen et al, 2024) and chemical (e.g., covalent bonding) methods (Bernatskiy et al, 2024). Although physical modifications are unstable under heat and solvolysis conditions, chemical modification covalently attaches food preservatives to the surface of packaging materials through chemical bonds, ensuring stable interface compatibility (Zhang, Jiang, et al, 2022).…”