Edible packaging for dairy products

Óscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Joana T. Martins, F. Xavier Malcata

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

4 Citations (Scopus)


Dairy products, particularly several cheese varieties, are excellent sources of proteins, lipids, minerals, and vitamins, thus contributing to a balanced diet. Edible packaging (coatings and films) materials create a modified atmosphere surrounding the commodity similar to that achieved by controlled or modified atmosphere storage conditions. Edible films and coatings may potentially improve ripening control, quality, and safety during storage by constraining mass transfer and permeability to water vapor, oxygen, and carbon dioxide, and prevent organoleptic changes (e.g., texture, flavor, and aroma losses). Active compounds (i.e., antimicrobials, antioxidants, and nutrients) can also be incorporated into coatings’ formulation to extend shelf life, preserve color, and improve the nutritional value of cheese. This chapter provides an overview of packaging requirements for preservation of different cheese varieties, as well of conventional synthetic packaging materials, and a review of the latest developments regarding application of edible packaging to cheese preservation.
Original languageEnglish
Title of host publicationEdible food packaging
Subtitle of host publicationmaterials and processing technologies
EditorsMiguel Ângelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Óscar Leandro da Silva Ramos, José António Couto Teixeira, António Augusto Vicente
PublisherCRC Press
Number of pages30
ISBN (Electronic)9781482234220
ISBN (Print)9781482234169
Publication statusPublished - 2016
Externally publishedYes


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