Abstract
<jats:p>Microwave technology provides a fast, energy-efficient approach to improve edible films and coatings for food packaging. Through dipole rotation and ionic conduction, microwaves enable rapid volumetric heating that dries films, homogenizes solutions, and modifies polysaccharide, protein, and composite matrices. Reported outcomes include reduced drying time, stronger networks, and improved barrier, mechanical, optical, and antimicrobial properties. Microwaves also enhance the extraction and activation of biopolymers from agro-industrial by-products. Practical issues such as hot spots and penetration depth are minimized when treating fluid systems or combining microwaves with ultrasound or vacuum, supporting industrial scalability of bio-based edible films.</jats:p>