Abstract:As a degradable food packaging material, edible film is an important development direction to replace traditional petroleum-based plastic packaging, but traditional natural-based edible film generally has weak antioxidant capacity, limited antibacterial effect, insufficient mechanical strength, poor water resistance and other defects, which limits its practical application. As a green and efficient modification method, the Maillard reaction can simultaneously improve the functional characteristics and structural properties of edible membranes through covalent crosslinking and functional product generation. This paper systematically sorts out the research progress of Maillard modified edible film, and focuses on the performance changes of the modified film in the four core dimensions of antioxidant resistance, antibacterial activity, mechanical properties and solubility.