In recent years, the development and application of biocompatible nanomaterials in the detection of fingerprints have become a major focus for the forensic sector and crime investigators. This study aims to synthesize biocompatible silica nanoparticles (Si NPs) through cost-effective green methods and will be used to detect a latent fingerprint on a non-porous surface. As a type of environmentally friendly nanomaterial, Si NPs were prepared via an oil–water mixed micro-emulsion templating (MET) approach. Their characteristics and optical properties were measured using EDX-SEM, HR-TEM, FTIR, XRD, and UV–visible absorption. The biocompatibility of the synthesized Si NPs in terms of cell viability was observed, even at high concentrations (83.46% and 75.28% at 20 and 50 mg mL⁻¹, respectively). The developed Si NPs were tested on different surfaces, including plastic, glass, silicon, steel, and soft plastic for the detection of crime scene fingerprints. In this research, it was found that the Si NPs were of the size of 100–150 nm. Results confirmed that synthesized mesoporous Si NPs can be used to detect latent fingerprints on multiple non-porous surfaces and were easy to detect under a UV lamp at 395 nm. These findings reinforce the suggestion that the developed Si NP coating has a high potential to increase sensitive and stable crime traces for forensic latent fingerprint detection, even in packaged food with different packaging surfaces.

Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality and safety. Legume‐based polysaccharides and proteins are cost‐effective materials to use as an alternative to synthetic materials. Additionally, legume‐based edible coatings are gluten free and acceptable to consumers with dietary restrictions for coatings derived from nonplant sources. Their use in edible coating further extends the economic significance of legumes. The physicochemical properties of these coatings may vary based on several factors including composition of the film, conditions of processing, and additives used. Legume‐based edible coatings and films hold the ability to enhance the shelf life and quality of food items by acting as barriers against oxygen, moisture, and solute transfer. Also, they can aid in maintaining the nutritional value, flavor, and sensory qualities of food products. Incorporation of bioactive compounds, such as antioxidants and antimicrobials, into legume‐based coatings further enhances their functionality in food preservation. This article provides an in‐depth review of the current state of research on legume‐based edible coatings, focusing on their development, physical and mechanical properties, applications in food preservation, and future scope.