The paper discusses the interaction mechanisms of edible film ingredients and their effects on food quality. Edible films, which are biodegradable and safe, have gained attention due to their low cost and renewable nature. They are categorized into protein-based, polysaccharide-based, and composite films, each with unique functional properties. Single substrate films often have limitations, so functional ingredients like proteins, polysaccharides, essential oils, and nanomaterials are added to enhance their properties. The interactions among substrate ingredients and the influence of functional ingredients on edible film properties are crucial for improving food preservation and quality. The paper also explores the modifications of edible films to address their deficiencies, such as adding hydrophobic modifiers, bioactive modifiers, nanocomponents, and emulsifiers. These modifications improve the films' barrier properties, mechanical strength, and stability. The effects of these modifications on food quality, including water vapor barrier, microorganism barrier, oxygen barrier, and UV barrier, are discussed. The paper concludes by highlighting the potential of edible films in extending food shelf life and maintaining food quality, while also addressing challenges and future research directions.The paper discusses the interaction mechanisms of edible film ingredients and their effects on food quality. Edible films, which are biodegradable and safe, have gained attention due to their low cost and renewable nature. They are categorized into protein-based, polysaccharide-based, and composite films, each with unique functional properties. Single substrate films often have limitations, so functional ingredients like proteins, polysaccharides, essential oils, and nanomaterials are added to enhance their properties. The interactions among substrate ingredients and the influence of functional ingredients on edible film properties are crucial for improving food preservation and quality. The paper also explores the modifications of edible films to address their deficiencies, such as adding hydrophobic modifiers, bioactive modifiers, nanocomponents, and emulsifiers. These modifications improve the films' barrier properties, mechanical strength, and stability. The effects of these modifications on food quality, including water vapor barrier, microorganism barrier, oxygen barrier, and UV barrier, are discussed. The paper concludes by highlighting the potential of edible films in extending food shelf life and maintaining food quality, while also addressing challenges and future research directions.