Akademik Veri Yönetim Sistemi
Edible Films and Coatings: Formulation, Advances, and Applications in Food Systems, CRC, Ghent, Belgium , ss.308-326, 2026
As the world population increases day by day, the demand for food, which is the basic element of life for people, also increases. This situation affects both food technologies and accessibility to food. As the amount of products produced to meet the demand for food increases, issues such as preserving the quality of food and increasing its shelf life become important. For this purpose, different coating technologies can be used for purposes such as preventing food loss and preserving food quality. Edible film and coating (EDFC) technologies are a coating technology used in food technologies. EDFC has a structure that can be consumed by humans and cover the surface of the food in the form of a thin film/layer. In this coating technology, polysaccharides, lipids, and proteins can be used as polymers. EDFC protects/improves the sensory/physical/biological properties of food and improve its strength and barrier properties. However, the materials used in EDFC technologies are expected to be reliable, non-toxic, simple and cheap to produce, and have high strength properties. For this reason, it is possible to encounter many problems that need to be overcome in EDFC technologies. In this section, information is given about the difficulties/disadvantages and solution suggestions we may encounter in EDFC technologies.