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

著者情報

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 責任著者
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

キーワード: cheese, edible film/coating, shelf life, antimicrobial

ジャーナルフリー HTML

2018 年 24 巻 6 号 p. 949-962

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

詳細

抄録

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.

責任著者(Corresponding author)

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