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

Öz

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.

Anahtar Kelimeler

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

SÜT ÜRÜNLERİNDE YENİLEBİLİR FİLM VE KAPLAMALARIN AMBALAJ TEKNOLOJİSİNE KATKILARI

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Aayush, K., McClements, D. J., Sharma, S., Sharma, R., Singh, G. P., Sharma, K., et al. (2022). Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control, 141, Article 109188. https://doi.org/ 10.1016/j.foodcont.2022.109188
2. Amerizadeh A., Vaseghi G., Esmacilian N. ve Asgary S. (2022). Cardiovascular Effects of Cydonia oblonga Miller (Quince). International Journal of Food Science ve Technology. https://doi.org/10.1111/j.1365-2621.2008.01823.x
3. Baloyi T.J., Taylor J. ve Taylor N.R.J. (2023). Bioplastic film making properties of quality protein maize(QPM) zein. Cereal Chemistry. 2023;100:805–815. https://onlinelibrary.wiley.com/doi/10.1002/cche.10665
4. Berti S., Resa O. P. C., Basanta F., Gerschenson N. L. and Jagus J. R. (2019). Edible coatings on Gouda cheese as a barrier against external contamination during ripening. Food Bioscience 31.
5. Blancas-Benitez, F. J., Montaño-Leyva, B., Aguirre-Güitrón, L., Moreno-Hernández, C. L., Fonseca-Cantabrana, Á., Romero-Islas, L. del C., ve González-Estrada, R. R. (2022). Impact of edible coatings on quality of fruits: A review. *Food Control*, *139*, 109063. https://doi.org/10.1016/j.foodcont.2022.109063
6. Bizymis, A. P., ve Tzia, C. (2022). Edible films and coatings: Properties for the selection of the components, evolution through composites and nanomaterials, and safety issues. *Critical Reviews in Food Science and Nutrition*, *62*(31), 8777–8792.
7. Cai R., Jia L., Yang R., Tao H., Cui H., Lin L., Hoca E., Buşnak T., Shi C. (2025). Fabrication of Guar Gum/ Chitosan Edible Films Reinforced with Orange Essential Oil Nanoemulsion for Cheese Preservation, 138285 International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2024.138285
8. Cao, M., Zheng, Y., Zhou, R., ve Ma, M. (2024). Optimization and characterization of alginate/cinnamaldehyde electrosprayed microcapsule and its application to mongolian cheese preservation. International Journal of Biological Macromolecules, 283, 136865., https://doi.org/10.1016/j.ijbiomac.2024.136865

9. Ceylan, H. G., ve Atasoy, A. F. (2023). New bioactive edible packing systems: Synbiotic edible films/coatings as carriers of probiotics and prebiotics. *Food and Bioprocess Technology*.
10. Chaudhary V., Kajla P., Kumari P., Bangar P.S., Rusu A., Trif M. ve Lorenzo M.J. (2022). Milk protein-based active edible packaging for food applications: An eco-friendly approach. Nutrition and Food Science Technology. https://doi.org/10.3389/fnut.2022.942524
11. Chawla R., Sivakumar S. ve Kaur H. (2021). Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications 2 (2021) 100024. https://doi.org/10.1016/j.carpta.2020.100024
12. Chen, C., Zhang, M., Guo, C., ve Chen, H. (2021). 4D printing of lotus root powder gel: Color change induced by microwave. Innovative Food Science ve Emerging Technologies, 68, 102605., https://doi.org/10.1016/j.ifset.2021.102605
13. Chen, H., Wang, J., Cheng, Y., Wang, C., Liu, H., Bian, H., et al. (2019). Application of protein-based films and coatings for food packaging: A review. Polymers, 11(12), 2039. Chen, H. L., Yen, C. C., Lu, C. Y., Yu, C. H., ve Chen, C. M. (2006). Synthetic porcine.
14. Clark, S. (2023). Cheddar ve Cheddar Tipi Peynirler. Süt Ürünlerinin Duyusal Değerlendirmesinde (s. 235-280). Cham: Springer International Publishing.
15. Confederat G.L., Tuchilus G.C., Dragan M., Sha’at M. ve Dragostin M.O. (2021). Preparation and Antimicrobial Activity of Chitosan and Its Derivatives: A Concise Review. Molecules. 2021 Jun 17;26(12):3694. doi: 10.3390/molecules26123694. https://doi.org/10.3390/molecules26123694
16. Coimbra, P., Marona, B., Henriques, H. F., Campos, L., Gomes, D., Vitorino, C., Sousa, J. J. S., Braga, M. E. M., ve Gaspar, M. C. (2023). Edible films based on potato and quince peels with potential for the preservation of cured cheese. *Food Packaging and Shelf Life*, *101176*. https://doi.org/10.1016/j.fpsl.2023.101176
17. Cui, H., Yang, Y., Aziz, T., El-Asmari, F., Sameeh, M. Y., ve Lin, L. (2024). Exploring the potential of chlorogenic acid/chitosan nanoparticle-loaded edible films with photodynamic technology for Mongolian cheese application. *International Journal of Biological Macromolecules*, *135091*. https://doi.org/10.1016/j.ijbiomac.2024.135091
18. Dag D., Jung J. and Zhao Y. (2024). Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. International Journal of Biological Macromolecules. 261. 129790.
19. Demircan, B., ve Ocak, Ö. Ö. (2019). Gıda katkı maddelerinin yenilebilir film ve kaplamalar kullanılarak taşınmasının günümüzde ve gelecekteki uygulama potansiyeli. Sinop Üniversitesi Fen Bilimleri Dergisi, 4(2), 130-150.
20. Demirgül, F., ve Sağdıç,O. (2018), Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi, Avrupa Bilim ve Teknoloji Dergisi, (13), 45-53.
21. Dinika I., Verma, D. K., Roostita, B., Utama, G. L., ve Patel, A. R. (2020). Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. *Trends in Food Science and Technology*. https://doi.org/10.1016/j.tifs.2020.06.017
22. D´ıaz-Montes E., Castro-Muñoz R. (2021). Edible Films and Coatings as Food-Quality Preservers: An Overview, Foods, 10(2), 249, DOI: 10.3390/foods10020249 Dubinina A., Zaytseva V., Lehnart S. ve Vindyk A. (2024). Design of a new film with predefined properties based on chitosan. Eastern-European Journal of Enterprise Technologies 5(6 (131)):34-44. http://dx.doi.org/10.15587/1729-4061.2024.313889
23. Elguea-Culebras de O. G., Bourbon I. A., Costa J. M., Munoz-Tebar N. ve ark. (2019). Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocolloids 89. 272–282.
24. El-Sayed M.S. ve Youssef M.A. (2024). Emergence of cheese packaging by edible coatings for enhancing its shelf-life. Journal of Food Measurement and Characterization (2024) 18:5265–5280 (2024) 18:5265–5280 https://doi.org/10.1007/s11694-024-02564-0
25. El-Sayed, M. S., El-Sayed H. S., Hashim A. F., ve Youssef A. M. (2024). Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream. *International Journal of Biological Macromolecules*, *268*, 131727. https://doi.org/10.1016/j.ijbiomac.2024.131727
26. El-Moğazi M., El-Sayed H.S., Salama H.H., Nada A.A. (2021). Edible Packing Coating of Encapsulated Thyme Essential Oil in Liposomal Chitosan Emulsions to Improve the Shelf Life of Karish Cheese, Food Bioscience. 101230, https://doi.org/10.1016/j.fbio.2021.101230
27. Erceg T., Acimovic M., Şovljanski O., Loncar B., Tomic A., Pavlovic M., Vukic V., Miroslav H. (2024). Preparation ans Characterization of Carboxymethylated pullulan/butyric acid- modified chitosan active sustinable bi-layer coatings intended for packaging of cheese slices, International Journal of Biological Macromolecules, 2024, 277, 134053, https://doi.org/10.1016/j.ijbiomac.2024.134053
28. Erdem G.B., Dıblan S ve Kaya S. (2021). A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films. Food and Bioprocess Technology (2021) 14:2161–2179. https://doi.org/10.1007/s11947-021-02712-0
29. Fatima, Z., Fatima, S., Muhammad, G., Hussain, M. A., Raza, M. A., Amin, M., ve Majeed, A. (2024). Stimuli-responsive glucuronoxylan polysaccharide from quince seeds for biomedical, food packaging, and environmental applications. International Journal of Biological Macromolecules, 273, 133016. , https://doi.org/10.1016/j.ijbiomac.2024.133016
30. Fattouch, S., Sadok, S., Raboudi-Fattouch, F., ve Slama, M. B. (2008). Damage inhibition during refrigerated storage of mackerel (Scomber scombrus) fillets by a presoaking in quince (Cydonia oblonga) polyphenolic extract. International Journal of Food Science and Technology, 43(11), 2056-2064.
31. Fereig S.A., El-Zaafarany G.M., Arafa M.G., Abdel-Mottaleb M.M.A. (2021). Self-assembled Tacrolimus-loaded Lecithin-chitosan Hybrid Nanoparticles for in vivo management of psoriasis, International Journal of Pharmaceutics, 2021, 608, 121114, https://doi.org/10.1016/j.ijpharm.2021.121114
32. Fox, PF, Guinee, TP, Cogan, TM ve McSweeney, PL (2016). Peynir: tarihsel yönler. Peynir biliminin temelleri (s. 1-10). Fundamentals of Cheese Science. Boston, MA: Springer US. https://doi.org/10.1007/978-1-4899-7681-9_19
33. Galus, S., ve Kadzinska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science ve Technology, 45(2), 273–283.
34. Gao, C., Zheng, Y., Zhou, R., ve Ma, M. (2024). Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics, and application to Mongolian cheese preservation. *International Journal of Biological Macromolecules*, *131061*. https://doi.org/10.1016/j.ijbiomac.2024.131061
35. Gholam-Zhiyan, A., Amiri, S., Rezazadeh-Bari, M., ve Pirsa, S. (2021). Stability of *Bacillus coagulans* IBRC-M 10807 and *Lactobacillus plantarum* PTCC 1058 in milk proteins concentrate (MPC)-based edible film. *Journal of Packaging Technology and Research*. https://doi.org/10.1007/s41783-021-00106-3
36. Gurdian C., Choulijenko A., Solval M.K., Boeneke C., King M. J. and Sathivel S. (2017). Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil. Journal of Food Science.
37. Gupta, V., Biswas, D., ve Roy, S. A. (2022). Comprehensive review of biodegradable polymer-based films and coatings and their food packaging applications. *Materials*, *15*.
38. Gürbüz Z., Şengül M., Erkaya-Kotan T. ve Sarıcaoğlu T.F. (2024). A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.17350
39. Hadidi, M., Jafarzadeh, S., Forough, M., Garavand, F., Alizadeh, S., Salehabadi, A., Khaneghah, A. M., ve Jafari, S. M. (2022). Plant protein-based food packaging films: Recent advances in fabrication, characterization, and applications. *Trends in Food Science ve Technology*, *120*, 154–173. https://doi.org/10.1016/j.tifs.2022.01.013
40. Hashempour-Baltork F., Gharavi-Nakhjavani M., Feizallahi E., Junior M.L. ve Alizadeh M.A. (2023). Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation. Coatings, 2023, 13(8), 1470. https://doi.org/10.3390/coatings13081470
41. Hong, W., Xiao, H., Zhang, Z., Xu, M., Yi, Z., Zhou, Z., ve Han, Y. (2025). A composite film of oxidized levan crosslinked with gelatin: Strong hydrophobic and mechanical properties and effective preservation of fresh mozzarella cheese. *International Journal of Biological Macromolecules*, *137701*. https://doi.org/10.1016/j.ijbiomac.2024.137701
42. Hou, J., Liu, S., Su, M., Fan, Y., Liu, Y., ve Yan, X. (2023). Fabrication of edible special wettability coating on polystyrene substrate and application in yogurt storage. Journal of Food Engineering, 338, 111255. https://doi.org/10.1016/j.jfoodeng.2022.111255
43. Işık I., Yenipazar H., Saygun A., Yesilcubuk S.N., Zayim O.E., Giz C.H. (2023). Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging. Acs Omega 8, 18516-18522.
44. Joseph-Leenose-Helen J.,Noor N., Mushtaq M. and Gani A. (2022). Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2022.105914
45. Kalantarmahdavi M, Khanzadi S, Salari A. (2020). Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage. J Environ Health Sustain Dev. 5(4): 1117-25.
46. Kasapoğlu, E. D., ve Törnük, F. (2018). Mikroorganizma taşıyıcısı yenilebilir filmler ve kaplamalar. Yuzuncu Yıl University Journal of Agricultural Sciences, 28(4), 518-529.
47. Kavas G., Kavas N., Saygılı D. (2015). The Effects Of Thyme and Clove Essential Oil Fortiefied Edible Films on the Physical, chemical and microbiological Characteristics of Kashar Cheese. Journal of Food Quality 38. Wiley Periodicals, Inc
48. Khan A., Ezati P., Kim J. T., Rhim W. J. (2023). Biocompatible carbon quantum dots for intelligent sensing in food safety applications: Opportunities and sustainability. Materials Today Sustainability 21 (2023) 100306. https://doi.org/10.1016/j.mtsust.2022.100306
49. Kotan-Erkaya, T., Gürbüz, Z., Dağdemir, E., ve Şengül, M. (2023). Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese. *Food Bioscience*, *102895*. https://doi.org/10.1016/j.fbio.2023.102895
50. Kumar L., Ramakanth D., Akhila K. And Gaikwad K. K. (2021) Edible Films and Coatings for Food Packaging Applications: A Review, Environmental Chemistry Letters., 20(1), 875–900, DOI: 10.1007/S10311-021-01339-Z.
51. Leandro, G. R., de Souza, O. F., de Medeiros, T. K. F., de Oliveira, J. P. F., de Medeiros, R. S., de Albuquerque, P. B. S., ve de Souza, M. P. (2021). Quality and safety of the Coalho cheese using a new edible coating based on the *Ziziphus joazeiro* fruit pulp. *Food Chemistry: X*, 12, 100168. https://doi.org/10.1016/j.fochx.2021.100168.
52. Li C., Song S., He Y., Zhang X. ve Liu H. (2021). CaCl2-HCl electrolyzed water affects glucosinolate metabolism and improves the quality of broccoli sprouts. Food Research International 150 (2021) 110807. https://doi.org/10.1016/j.foodres.2021.110807
53. Lone B.A., Bhat H.F., Kumar S., Ait-Kaddour A.,Aadil M. R., Hassoun A. and Bhat F.Z. (2025). Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese. Ultrasonics Sonochemistry 112. 107167.
54. Lopez-Cordoba (2016). Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese. Polymers. Ma C., Tan C., Xie J., Yuan F., Tao H., Guo L., Cui B., Yuan C., Gao W., Zou F., Wu Z., Liu P. ve Lu L. (2023). Effects of different ratios of mannitol to sorbitol on the functional properties of sweet potato starch films. International Journal of Biological Macromolecules, 242, 124914. https://doi.org/10.1016/j.ijbiomac.2023.124914
55. Manzoor, A., Yousuf, B., Pandith, J. A., ve Ahmad, S. (2023). Plant-derived active substances incorporated as antioxidant, antibacterial or antifungal components in coatings/films for food packaging applications. *Food Bioscience*, *53*, 102717. https://doi.org/10.1016/j.fbio.2023.102717
56. McSweeney, P. L., Fox, P. F., ve Ciocia, F. (2017). Metabolism of residual lactose and of lactate and citrate. In Cheese (pp. 411-421). Academic Press.
57. Mendez R.M.L., Mendez A.P., Lopez-Cordoba A. ve Ortega-Toro R. (2023). Active chitosan/gelatin-based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation. Journal of Food Process Engineering. http://dx.doi.org/10.1111/jfpe.14396
58. Mei J., Guo Q., Wu Y. and Li Y. (2015). Evaluation of Chitosan-Starch–Based Edible Coating To Improve the Shelf Life of Bod Ljong Cheese. Journal of Food Protection, Vol. 78, No. 7, 2015, Pages 1327–1334.
59. Miazaki J., Santos d. R.A., ve ark. (2022). Edible coatings and application of photodynamics in ricotta cheese preservation. LWT 165. 113697.
60. Miteluț, A. C., Popa, E. E., Drăghici, M. C., Popescu, P. A., Popa, V. I., Bujor, O. C., Ion, V. A., ve Popa, M. E. (2021). Latest developments in edible coatings on minimally processed fruits and vegetables: A review. *Foods*, *10*(11), 2821. https://doi.org/10.3390/foods10112821
61. Mohamed, A. L., Soliman, A. A. F., Ali, E. A., Abou-Zeid, N. Y., ve Nada, A. A. (2020). Hydrogel bioink based on clickable cellulose derivatives: Synthesis, characterization, and in vitro assessment. *International Journal of Biological Macromolecules*, *162*, 888-897. https://doi.org/10.1016/j.ijbiomac.2020.07.068
62. Moradinezhad F. ve Firdous N. (2025). Recent advances in application of edible coatings for temperate fresh/fresh-cut fruits: a review. Journal of Horticulture and Postharvest Research (2025): 151-176. https://doi.org/10.22077/jhpr.2024.8163.1425
63. Nada A.A., Ali E.A., Soliman A.A.F., Shen J., Abou-Zeid N.Y., Hudson S.M. (2020). Multi-layer Dressing Made of Laminated Electrospun Nanowebs and Cellulose-based Adhesive for Comprehensive Wound Care, International Journal of Biological Macromolecules, 2020,162,629-644, https://doi.org/10.1016/j.ijbiomac.2020.06.184
64. Nia R. E., Hosseini S. M., Shafafi Zenoozian M., Pedram Nia A., ve Khani M. F. (2024). Effect of edible coating of nano chitosan and xanthan gum in antimicrobial packaging of low-fat yogurt 1.5%. *SSRN*. https://doi.org/10.2139/ssrn.4920773
65. Nilsen-Nygaard J., Fernandez N.E., Radusin T., Rotabakk T. B., Sarfraz J., Sherman N., Sivertsvik M., Sone I. ve Pettersen K. M. (2021). Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing Technologies. Comprehensıve Revıews In Food Scıence And Food Safety. https://doi.org/10.1111/1541-4337.12715
66. Noor S., Kumar S., Bhat F. H., Hassoun A., Aadil M.R., Khandi S.A., Azad M.S., Abdi G. and Bhat F.Z. (2024). Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese. Food Hydrocolloids for Health.
67. Ocak, Ö. Ö., ve Demircan, B. (2020). Lezzet bileşenleri ve biyoaktif maddelerin yenilebilir film ve kaplamalar ile gıda sistemlerinde taşınması ve işlevselliğe etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 26(7), 1245-1256., https://doi.org/10.5505/pajes.2019.35714
68. Paidari, S., Zamindar, N., Tahergorabi, R., Kargar, M., Ezzati, S., Shirani, N., ve Musavi, S. H. (2021). Edible coating and films as promising packaging: A mini review. *Journal of Food Measurement and Characterization*, *15*(5), 4205–4214. https://doi.org/10.1007/s11694-021-00979-7
69. Pekdoğan, E., Akkemik, E., ve Hallaç, B. (2024). Bitkisel Ekstraktlarının Yenilebilir Film ve Kaplamalarda Kullanımı. Journal of the Institute of Science and Technology, 14(1), 271-283., https://doi.org/10.21597/jist.1343517
70. Pena-Serna C., Penna B. L. A. and Filho L. F. J. (2016). Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period. Journal of Food Engineering 171. 208e213.
71. Pluta-Kubica, K., Jamroz, E., Kawecka, A., Juszczak, L., ve Krzysciak, P. (2020). Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization, and its application to fresh soft rennet-curd cheese. *International Journal of Biological Macromolecules*, *155*, 1307-1316. https://doi.org/10.1016/j.ijbiomac.2019.11.102
72. Punyanitya S., Ruksanti A. ve Cankachang P. (2024). Preparation and characterization of glyceryl stearate/cassava starch composite for wax therapy. International Journal of Biological Macromolecules 261(12):129681. http://dx.doi.org/10.1016/j.ijbiomac.2024.129681
73. Resa O.P.C., Gerschenson N. L. and Jagus J. R. (2016). Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese. C.P. Olle Resa et al. / Food Control 59. 737e742.
74. Ribeiro M.A., Estevinho N. B. ve Rocha A. F. (2021). Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. Food and Bioprocess Technology 14(10):1-23. https://link.springer.com/article/10.1007/s11947-020-02528-4
75. Rofeal, M., ve Abdelmalek, F. (2023). Evaluation of bioactive multilayer and edible gelatin/xanthan gels crosslinked with *Echinacea purpurea* for Ricotta cheese preservation. *Sustainable Chemistry and Pharmacy*, *101322*. https://doi.org/10.1016/j.scp.2023.101322
76. Rozman S.A., Hashim N., Maringgal B. ve Abdan K. (2021). Optimisation of Stingless Bee Honey Nanoemulsions Using Response Surface Methodology. Foods 2021, 10(9), 2133; https://doi.org/10.3390/foods10092133
77. Salama, H.H., Trif, M., Rusu, A.V., ve Bhattacharya, S. (2022). Application of functional and edible coatings and films as promising strategies for developing dairy functional products—A review on yoghurt case. Coatings, 12(838). https://doi.org/10.3390/coatings12060838
78. Salehi. F. (2020). Edible Coating of Fruits and Vegetables Using
79. Natural Gums: A Review, International Journal of Fruit Science 20(sup2), S570–S589, DOI: 10.1080/15538362.2020.1746730.
80. Santacruz S. and Castro M. (2018). Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese. Food Science and Technology 93. 570–572
81. Sarangdhar J. P., Panjagari N.R., (2015), Scope of Edible Packaging for Micronutrient Fortification of Dairy Products, Research and Reviews: Journal of Dairy Science and Technology Volume 4, Issue 3 ISSN: 2319-3409(online), ISSN: 2349-3704(print)
82. Selam H. H., Üçlü M., Rusu A. V. , B. Sourish. (2022). Application of Functional and Edible Coatings and Films as Promising Strategies for Devloping Dairy Functional Products- A Review on Yoghurt Case. Coatings.
83. Seydim A.C., Sarıkuş-Tutal G., Söğüt E. (2020). Effect of Whey Protein Edible Films Coatining Plant Essential Oils on Microbial Inactivation of Sliced Kasar Cheese, Food Packaging and Shelf Life, 2020, 100567, https://doi.org/10.1016/j.fpsl.2020.100567
84. Sharma, A., Thakur, A., Sharma, A., Thakur, M., Sharma, S., Sharma, H., ... ve Suhag, R. (2025). Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables. Journal of Food Science and Technology, 62(3), 397-412. 397-412.https://doi.org/10.1007/s13197-024-06146-2
85. Sik, B., Lakatos, E., ve Székelyhidi, R. (2025). Application of whey protein-based edible coatings containing lemon peel powder and extract to maintain the antioxidant properties of table grapes during ambient storage. Food and Humanity, 5, 100819., https://doi.org/10.1016/j.foohum.2025.100819
86. Suhag R., Kumar N., Petkoska A. T., Upadhyay A. (2020). Film Formation and Deposition Methods of Edible Coating on Food Products: A Review, Food Research International. 136, p. 109582. https://dx.doi.org/10.1016/J.FOODRES.2020.109582
87. Sun, D., Wang, F., Wang, S., ve Wang, L. (2024). Anti-adhesive coating with natural materials application for yogurt storage. Food Biophysics, 19(360-368). https://doi.org/10.1007/s11483-024-09829-7
88. Sundqvist-Andberg, H., ve Åkerman, M. (2021). Sustainability governance and contested plastic food packaging – An integrative review. *Journal of Cleaner Production*, *306*, 127111. https://doi.org/10.1016/j.jclepro.2021.127111
89. Topcu, A., Bulat, T. ve Özer, B. (2020). Mikrobiyal transglutaminaz yoluyla işlenmiş Kaşar peyniri (bir pasta-filata peyniri) için proses tasarımı: Fiziksel özellikler, verim ve proteoliz üzerine etkisi. Lwt, 125 , 109226., https://doi.org/10.1016/j.lwt.2020.109226
90. Ulusoy, B. H., Yildirim, F. K., ve Hecer, C. (2018). Edible films and coatings: A good idea from past to future technology. *Journal of Food Technology Research*, *5*(1), 28–33.
91. Üçüncü, M. (2021) Süt ve Mamülleri Teknolojisi 7. Baskı, Meta Basım, 1
92. Yangılar, F. (2016). Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time. Korean J Food Sci Anim Resour An. Vol. 36, No. 3, pp. 377~388
93. Yangılar, F., ve Yıldız, P. O. (2015). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328–2336. https://doi.org/10.1002/jsfa.7348
94. Yudo E., Pinem P.M. ve Susito S. (2022). Modification of Physio-Mechanical Properties of Chitosan-Based Films via Physical Treatment Approach. Polymers. http://dx.doi.org/10.3390/polym14235216
95. Yousuf, S., ve Maktedar, S. S. (2024). Exploring the use of quince seed mucilage as novel coating material for enhancing quality and shelf-life of fresh apples during refrigerated storage. Sustainable Food Technology, 2(5), 1527-1536., https://doi.org/10.1039/d4fb00106k
96. Yüksel N., İstek M. M. ve Bulca S. (2020). Peyniraltı Suyu Proteinlerinin Gıda Ambalajlamada Film ve Kaplama Materyali Olarak Kullanımı. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(2): 1042-1052, 2020. https://dergipark.org.tr/tr/download/article-file/1101089
97. Wagh R.Y., Pushpadass A.H., Emerald E.M.H., Nath S. B. (2014). Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese. J Food Sci Technol (December 2014) 51(12):3767–3775
98. Wang H., Chen X., Yang H., Wu K., Guo M., Wang X., Fang Y. ve Li L. (2025). A novel gelatin composite film with melt extrusion for walnut oil packaging. Food Chemistry 462 (2025) 14102. https://doi.org/10.1016/j.foodchem.2024.141021
99. Wang Y., Jiang S., Chen Y., Qui D., Weng Y. (2023). Synthesis and Characterization of a Novel Composite Edible Film Based on Hydroxypropyl Methyl Cellulose Grafted with Gelatin, Gels. 9(4), 332, https://doi.org/10.3390/gels9040332
100. Wei, Q., Zheng, Y., Ma, R., Wan, J., Zhou, R., ve Ma, M. (2021). Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Research International, 140, 109850., https://doi.org/10.1016/j.foodres.2020.109850
101. Zahran, S. M. E., Abdel-Halim, A. H., Nassar, K., ve Nada, A. A. (2020). Fabrication of nanofiltration membrane based on non-biofouling PVP/lecithin nanofibers reinforced with microcrystalline cellulose via needle and needle-less electrospinning techniques. *International Journal of Biological Macromolecules*, *161*, 530-543. https://doi.org/10.1016/j.ijbiomac.2020.04.152
102. Zhang, X., Zheng, Y., Zhou, R., ve Ma, M. (2022). Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chemistry, 386, 132740., https://doi.org/10.1016/j.foodchem.2022.132740