Edible coatings and films are the thin layer of any material used for enrobing various foods that can be eaten together with food, with or without removal. The main purpose of the scientific article is to present the advantages and disadvantages of edible films and coatings for food products. The methods used in writing the scientific article are descriptive-analytical method, systematic approach, study of the works of authors, comparative analysis, method of observation, induction, deduction. Summarizing, systematizing and grouping of the advantages and disadvantages of edible films and coatings for various food products in present article will make it possible to better see the problems associated with the production and application of edible films and coatings.
Biladeau, A.M. and Keener, K.M. (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science, Vol. 88, Issue 6, pp. 1266-1274.
Bonilla, J., Atarés, L., Vargas, M. and Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering, 110, pp. 208–213.
Cazón, P., Velazquez, G, Ramírez, J.A. and Vázquez, M. (2017). Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids, Vol. 68, pp. 136-148.
Hammam, A.R.A. (2019). Technological, applications, and characteristics of edible flms and coatings: a review. SN Applied Sciences, 1:632.
Hernández-Carrillo, J.G., Orta-Zavalza, E., González-Rodríguez, S.E., Montoya-Torres, C. Sepúlveda-Ahumada, D.R. and Ortiz-Rivera, Y. (2021). Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage. Food Packaging and Shelf Life, Volume 30, 100760.
Kamal, I. (2019). Edible Films and Coatings: Classification, Preparation, Functionality and Applications - A Review. Lupine Publishers, pp. 501-510.
Kapetanakou, A.E., Manios, S.G. and Skandamis, P.N. (2014). Application of Edible Films and Coatings on Food. Novel Food Preservation and Microbial Assessment Techniques, pp. 237-274.
Maftoonazad, N., Badii, F. and Shahamirian, M. (2013). Recent Innovations in the Area of Edible Films and Coatings. Recent Patents on Food, Nutrition & Agriculture, Vol. 5, Issue 3, pp. 201 – 213.
Okcu, Z., Yavuz, Y. and Kerse, S. (2018). Edible Film and Coating Applications in Fruits and Vegetables. Alınteri Journal of Agriculture Sciences, 33(2): 221-226. doi: 10.28955/alinterizbd.368362
Ordóñez, R., Contreras Monzón, CI., González Martínez, MC. and Chiralt Boix, MA. (2021). Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening. Journal of Food Engineering, 290:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110174
Pashova, S. (2011). Prilozhenie na rastitelnite vosatsi v hranitelnite tehnologii. Lovech : IK SAFO, pp. 193.
Pavlath, A. E. and Orts, W. (2009). Edible Films and Coatings for Food Applications. Edible Films and Coatings: Why, What, and How? Springer Dordrecht Heidelberg London New York.
Raghav, P.K., Agarwal, N. and Saini, M. (2016). Edible coating of fruits and vegetables: A review. International Journal of Scientific Research and Modern Education (IJSRME), ISSN (Online): 2455 – 5630, (www.rdmodernresearch.com) Volume I, Issue I, p. 188-204.
Ribeiro, A.M., Estevinho, B.N. and Rocha, F. (2021). Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. Food and Bioprocess Technology, 14, 209–231 https://doi.org/10.1007/s11947-020-02528-4.
Ruiz-Martínez, J., Aguirre-Joya, J.A., Rojas, R., Vicente, A., Aguilar-González, M.A., Rodríguez-Herrera, R., Alvarez-Perez, O.B., Torres-León, C. and Aguilar, C.N. (2020). Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits. Foods, 9, 1303. https://doi.org/10.3390/foods9091303
Sachdeva, A., Gupta, V., Rahi, R. K., Neelam, D. and Devki (2021). Seaweed polysaccharides based edible coatings and films: an alternative approach. International Journal of Recent Scientific Research,Vol. 12, Issue, 03 (A), pp. 41198-41206.
Saraiva, L.E.F., Naponucena, L.O.M., Santos, V.S., Silva, R.P.D., Souza, C.O., Souza, I. E.G. L., Mamede, M. E. O. and Druzian J.I. (2016). Development and application of edible film of active potato starch to extend mini panettone shelf life. LWT, Vol. 73, pp. 311-319.
Şen, D.B. and Kılıç, B. (2021). Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs. Meat Science, Vol. 179, 108547.
Shukla, P., Bhise, S. and Thind, SS (2019). Role of Biodegradable Edible Films and Coatings in Food Industry. Acta Scientific Nutritional Health, Volume 3 Issue 5, pp. 138-147.
Stefanova, M. and Pashova, S. (2018). Analysis of Risks of Cross-contamination in Fruit. Conference 70th Years Commodity Science Varna, October 18th - 19th, 2018 г. University publishing house "Science and economics", pp. 226-236.
Šuput, D. Z., Lazić, V. L., Popović, S. Z. and Hromiš, N. M. (2015). Edible films and coatings – sources, properties and application. Food and Feed Research, 42 (1), pp. 11-22.
Tavassoli-Kafrani, E, Gamage, M.V., Dumée, L.F., Kong, L and Zhao, S. (2020). Edible films and coatings for shelf life extension of mango: a review. Critical Reviews in Food Science and Nutrition.
Tyburcy, A., Wasiak, P. and A. Cegiełka (2010). Application of composite protective coatings on the surface of sausages with different water content. Acta Scientiarum Polonorum, Technologia Alimentaria, 9, 2, pp. 151-159.
