ADVANCES IN EDIBLE FILM AND COATING APPLICATIONS FOR DAIRY PRODUCT PACKAGING TECHNOLOGY

Year 2026, Volume: 51 Issue: 1, 207 - 224, 02.02.2026

Asena Satici , Damla Uysal Oruç , Refiye Eda Bulut , Seda Altuntaş , Aycan Yiğit Çınar

Abstract

Edible films and coatings, developed to extend the shelf life of food products, minimize quality losses, and reduce the use of plastic packaging, have gained importance as an environmentally friendly and sustainable packaging approach. These biopolymer structures, produced from natural polysaccharide, protein, and lipid-based components, contribute to the preservation of the sensory and nutritional properties of foods while reducing environmental impact due to their biodegradability. In dairy products, particularly in high-moisture foods such as cheese, the application of edible films and coatings helps to limit surface moisture loss, delay oxidative deterioration, and improve the physical stability of the product. Moreover, when enriched with active ingredients, these coatings can provide additional functions such as antioxidant, flavor-enhancing, or protective properties, thereby increasing the functionality of the packaging. Recent studies have shown that natural polymers such as sodium caseinate, chitosan, starch, and gelatin can be effectively used as coating materials either individually or in combination. Overall, edible film coatings represent a promising alternative in the dairy industry for maintaining product quality and promoting environmental sustainability.

Keywords

Edible films and coatings , dairy products , packaging , natural polymers

SÜT ÜRÜNLERİNDE YENİLEBİLİR FİLM VE KAPLAMALARIN AMBALAJ TEKNOLOJİSİNE KATKILARI

Abstract

Gıda endüstrisinde ürünlerin raf ömrünü uzatmak, kalite kayıplarını en aza indirmek ve plastik ambalaj kullanımını azaltmak amacıyla geliştirilen yenilebilir film ve kaplamalar, ç evre dostu ve sürdürülebilir bir a mbalajlama y aklaşımı o larak ö nem kazanmaktadır. Doğal kaynaklı polisakkarit, protein ve lipit esaslı bileşenlerden üretilen bu biyopolimer yapılar, biyobozunur olmaları sayesinde çevresel etkileri azaltırken, gıdaların duyusal ve besinsel özelliklerinin korunmasına da katkı sağlamaktadır. Süt ürünleri, özellikle yüksek nem içeriğine sahip peynir gibi ürünlerde, yenilebilir film ve kaplamaların uygulanması; yüzeydeki su kaybını sınırlamakta, oksidatif bozulmaları geciktirmekte ve ürünün fiziksel stabilitesini artırmaktadır. Ayrıca b u kaplamalar, aktif bileşenlerle zenginleştirildiğinde aroma, antioksidan veya koruyucu özellik kazandırılarak ambalajın fonksiyonelliği artırılabilmektedir. Son yıllarda yapılan çalışmalar, sodyum kazeinat, kitosan, nişasta ve jelatin gibi doğal polimerlerin tek başına veya kombinasyon halinde etkili kaplama materyalleri olarak kullanılabileceğini göstermektedir. Genel olarak, yenilebilir film kaplamalar süt endüstrisinde ürün kalitesini koruma ve çevresel sürdürülebilirliği destekleme açısından gelecek vadeden bir alternatif oluşturmaktadır.

Keywords

Yenilebilir film ve kaplamalar , süt ürünleri , ambalaj , doğal polimerler

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