Applications of Edible Coatings and Films in the Preservation of Dairy Products

Abstract

A thin layer of the intended formulation contributed directly onto food in liquid form via different methods such as immersion and spraying is known as an edible coating (Kang et al., 2013). In addition, a packaging material that is a thin layer placed on top and in between food components and utilized as wraps and separating layers is referred to as edible film (Espitia et al., 2014). It is determined that all of the materials such as plasticizers, biopolymers, and other additives are food-grade materials and each of the equipment and methods used are suitable for food processing in films and coatings that could be regarded as edible (Falguera et al., 2011). Edible coatings and films (ECFs) are thin layers with typically less than 0.3 mm that are used to enhance and preserve the finished