Edible films are safe, environmentally friendly, and biodegradable packaging materials with significant potential in food preservation. They are classified into proteins, polysaccharides, and composite films based on their substrates. These films offer advantages such as low cost, renewability, degradability, and safety. Functional ingredients like proteins, polysaccharides, essential oils, natural products, and nanomaterials are added to enhance their properties, extend shelf life, and improve food quality. This review discusses the interactions between substrate ingredients in composite films, the effects of functional ingredients on film properties, and how modified films influence food quality. Protein-based films have good emulsification and mechanical properties but poor water resistance. Polysaccharide-based films are biodegradable and non-toxic but have poor water resistance. Composite films, such as gelatin-chitosan, show improved mechanical and antibacterial properties. The interactions between gelatin and chitosan involve hydrogen bonding and electrostatic interactions, enhancing film properties. Similarly, interactions between starch and chitosan improve tensile strength and water resistance. Hydrophobic modifiers like essential oils, palm oil, and beeswax enhance water vapor barrier properties. Bioactive modifiers such as natural extracts and polyphenols improve antioxidant and antibacterial properties. Nanocomponent modifiers like cellulose nanocrystals and lipid nanoparticles enhance mechanical and barrier properties. Emulsifiers improve film stability and water vapor barrier properties. Edible films act as barriers against water vapor, microorganisms, oxygen, and UV radiation, helping to maintain food quality by preserving color, flavor, texture, and freshness. They extend shelf life and reduce spoilage. However, challenges remain in optimizing film properties and ensuring food safety. Future research should focus on enhancing hydrophobicity, improving functional ingredient integration, and developing sustainable, biodegradable edible films for food preservation.Edible films are safe, environmentally friendly, and biodegradable packaging materials with significant potential in food preservation. They are classified into proteins, polysaccharides, and composite films based on their substrates. These films offer advantages such as low cost, renewability, degradability, and safety. Functional ingredients like proteins, polysaccharides, essential oils, natural products, and nanomaterials are added to enhance their properties, extend shelf life, and improve food quality. This review discusses the interactions between substrate ingredients in composite films, the effects of functional ingredients on film properties, and how modified films influence food quality. Protein-based films have good emulsification and mechanical properties but poor water resistance. Polysaccharide-based films are biodegradable and non-toxic but have poor water resistance. Composite films, such as gelatin-chitosan, show improved mechanical and antibacterial properties. The interactions between gelatin and chitosan involve hydrogen bonding and electrostatic interactions, enhancing film properties. Similarly, interactions between starch and chitosan improve tensile strength and water resistance. Hydrophobic modifiers like essential oils, palm oil, and beeswax enhance water vapor barrier properties. Bioactive modifiers such as natural extracts and polyphenols improve antioxidant and antibacterial properties. Nanocomponent modifiers like cellulose nanocrystals and lipid nanoparticles enhance mechanical and barrier properties. Emulsifiers improve film stability and water vapor barrier properties. Edible films act as barriers against water vapor, microorganisms, oxygen, and UV radiation, helping to maintain food quality by preserving color, flavor, texture, and freshness. They extend shelf life and reduce spoilage. However, challenges remain in optimizing film properties and ensuring food safety. Future research should focus on enhancing hydrophobicity, improving functional ingredient integration, and developing sustainable, biodegradable edible films for food preservation.