Use of edible films and coatings in cheese preservation: Opportunities and challenges

Detalhes bibliográficos
Autor(a) principal: Costa, Maria J.
Data de Publicação: 2018
Outros Autores: Maciel, L., Teixeira, J. A., Vicente, A. A., Cerqueira, Miguel Ângelo Parente Ribeiro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/51202
Resumo: In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.
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spelling Use of edible films and coatings in cheese preservation: Opportunities and challengesBio-based polymersEssential oilsAntimicrobial agentsShelf lifeEdible packagingdairyEdible packaging, dairyScience & TechnologyIn the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/ BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Maria José Costa is recipient of a fellowship supported by a doctoral program (SFRH/BD/122897/2016) funded by the Portuguese Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCosta, Maria J.Maciel, L.Teixeira, J. A.Vicente, A. A.Cerqueira, Miguel Ângelo Parente Ribeiro2018-052018-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/51202engCosta, Maria J.; Maciel, L.; Teixeira, José A.; Vicente, António A.; Cerqueira, Miguel A., Use of edible films and coatings in cheese preservation: Opportunities and challenges.0963-996910.1016/j.foodres.2018.02.01329580546http://www.journals.elsevier.com/food-research-international/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:44:07Zoai:repositorium.sdum.uminho.pt:1822/51202Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:41:44.938752Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Use of edible films and coatings in cheese preservation: Opportunities and challenges
title Use of edible films and coatings in cheese preservation: Opportunities and challenges
spellingShingle Use of edible films and coatings in cheese preservation: Opportunities and challenges
Costa, Maria J.
Bio-based polymers
Essential oils
Antimicrobial agents
Shelf life
Edible packaging
dairy
Edible packaging, dairy
Science & Technology
title_short Use of edible films and coatings in cheese preservation: Opportunities and challenges
title_full Use of edible films and coatings in cheese preservation: Opportunities and challenges
title_fullStr Use of edible films and coatings in cheese preservation: Opportunities and challenges
title_full_unstemmed Use of edible films and coatings in cheese preservation: Opportunities and challenges
title_sort Use of edible films and coatings in cheese preservation: Opportunities and challenges
author Costa, Maria J.
author_facet Costa, Maria J.
Maciel, L.
Teixeira, J. A.
Vicente, A. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
author_role author
author2 Maciel, L.
Teixeira, J. A.
Vicente, A. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Costa, Maria J.
Maciel, L.
Teixeira, J. A.
Vicente, A. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
dc.subject.por.fl_str_mv Bio-based polymers
Essential oils
Antimicrobial agents
Shelf life
Edible packaging
dairy
Edible packaging, dairy
Science & Technology
topic Bio-based polymers
Essential oils
Antimicrobial agents
Shelf life
Edible packaging
dairy
Edible packaging, dairy
Science & Technology
description In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
2018-05-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/51202
url http://hdl.handle.net/1822/51202
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Costa, Maria J.; Maciel, L.; Teixeira, José A.; Vicente, António A.; Cerqueira, Miguel A., Use of edible films and coatings in cheese preservation: Opportunities and challenges.
0963-9969
10.1016/j.foodres.2018.02.013
29580546
http://www.journals.elsevier.com/food-research-international/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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