Application of Active Edible Coatings to Improve the Shelf-life of Cheese

Niloofar Bagheripoor; Sadegh Khoshgozaran-Abras; Sara Sohrabvandi; Nasim Khorshidian; Amir Mohammad Mortazavian; Neda MollaKhalili; Sahar Jazaeri

doi:10.3136/fstr.24.949

Review

Application of Active Edible Coatings to Improve the Shelf-life of Cheese

Niloofar Bagheripoor, Sadegh Khoshgozaran-Abras, Sara Sohrabvandi , Nasim Khorshidian, Amir Mohammad Mortazavian, Neda MollaKhalili, Sahar Jazaeri

Author information

Niloofar Bagheripoor
Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Sadegh Khoshgozaran-Abras
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
Sara Sohrabvandi Corresponding author
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Nasim Khorshidian
Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
Amir Mohammad Mortazavian
Food Safety Research center, Shahid Beheshti University of Medical Sciences
Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Neda MollaKhalili
Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Sahar Jazaeri
Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences

Keywords: cheese, edible film/coating, shelf life, antimicrobial

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2018 Volume 24 Issue 6 Pages 949-962

DOI https://doi.org/10.3136/fstr.24.949

Details

Abstract

Milk and dairy products are staples of the human diet. Among them, cheese holds an important stance. Due to its biological and biochemically dynamic nature, cheese is a perishable product in need of innovative preservation methods. There have been an increasing trends for the application of natural-derived edible films/coatings and natural preservatives to extend its shelf-life. The present review focuses on the application of edible coatings and highlights their potential for prolonging the shelf-life up to one month, depending on the types of cheese, its antimicrobial type, and environmental conditions such as storage temperature.

Corresponding author

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