فهرست نشریات علمی دسترسی آزاد ایران

Edible coatings are biodegradable and environment-friendly, used for reduce of plastic packaging. The prolonging of shelf life of food products is very important as even a few days extension of shelf life could represent a significant economic advantage for food companies. Cheese, in particular, is undoubtedly the most diversified and challenging group of dairy products and an excellent source of proteins, lipids, essential minerals (such as calcium, magnesium, and phosphorus), and vitamins.  The packaging materials of cheese should be designed and developed to improve cheese quality and preventing damage and spoilage. This review focuses on edible coating and their application on different cheese varieties to improve its shelf life as a substitute for non-biodegradable polymers, and the methods of preparation of edible coating (dipping, spraying, fluidization and Panning) has been discussed.