Antimicrobial packaging is a form of active packaging that could extend the shelf-life of foods and provides microbial safety for consumers. In order to control undesirable microorganisms on food surfaces, volatile and non-volatile antimicrobial agents can be incorporated into polymers. Incorporation of essential oils and other antifungal agents in edible films composition is an antimicrobial packaging that able to inhibit fungal growth on the pistachio and aflatoxins production.The antifungal activity of Sage (Salvia officinalis) extracts against Aspergillus flavus in whey protein concentrate-based coating on pistachio kernels was investigated.The antifungal effect of Sage extracts was investigated in culture media by direct method (well method) and application of whey protein concentrate (WPC) films as discs (disc method) incorporated with different concentrations of extracts. In order to evaluate the antifungal effect of extract in pistachio, kernels coated with different concentrations of extract inoculated with a culture media discs contain 9-day-old growing A. flavus colony and the growth rate of inoculated discs were measured during 1 week.In experimental condition, minimal inhibition concentration was achieved by 155 ppm of ahcoholic extract (30 percent concentration). The results also showed that WPC coating incorporated with 4000 ppm of Salvia officinalis extracts on pistachio kernels inhibited A. flavus growth totally.Paying regard to economic aspects of importance of contamination with toxigenic fungi in pistachio kernel suggest the application of Sage extract incorporated in edible coatings for toxigenic fungi growth and toxin production in foods.

Background: Antimicrobial packaging is a form of active packaging that could extend the shelf-life of foods and provides microbial safety for consumers. In order to control undesirable microorganisms on food surfaces, volatile and non-volatile antimicrobial agents can be incorporated into polymers. Incorporation of essential oils and other antifungal agents in edible films composition is an antimicrobial packaging that able to inhibit fungal growth on the pistachio and aflatoxins production.Objective: The antifungal activity of Avishan-e Shirazi (Zataria multifora) extracts against Aspergillus flavus in whey protein concentrate-based coating on pistachio kernels was investigated.Methods: The antifungal effect of Avishan-e Shirazi extracts was investigated in culture media by direct method (cup plate method) and application of whey protein concentrate (WPC) films as discs (disc deffusion method) incorporated with different concentrations of extracts. In order to evaluate the antifungal effect of extract in pistachio kernels coated with different concentrations of extract inoculated with a culture media discs contain 9-day-old growing  A. flavus colony and the growth rate of inoculated discs were measured during 1 week.Results: In experimental condition, minimal inhibition concentration was achieved by 90ppm of ahcoholic extract (30 percent concentration). The results also showed that WPC coating incorporated with 2500ppm of Zataria multiflora extracts on pistachio kernels inhibited A. flavus growth totally. Conclusion: Regarding to application of importance of contamination with toxigenic fungi in pistachio kernel is suggested the application of Avishan-e Shirazi extract incorporated in edible coatings for toxigenic fungi growth and toxin production in foods. 

Edible coatings are biodegradable and environment-friendly, used for reduce of plastic packaging. The prolonging of shelf life of food products is very important as even a few days extension of shelf life could represent a significant economic advantage for food companies. Cheese, in particular, is undoubtedly the most diversified and challenging group of dairy products and an excellent source of proteins, lipids, essential minerals (such as calcium, magnesium, and phosphorus), and vitamins. The packaging materials of cheese should be designed and developed to improve cheese quality and preventing damage and spoilage. This review focuses on edible coating and their application on different cheese varieties to improve its shelf life as a substitute for non-biodegradable polymers, and the methods of preparation of edible coating (dipping, spraying, fluidization and Panning) has been discussed.

Edible films and coatings are used to protect food products and improve their quality and shelf life. The objective of this study was to evaluate the effect of two methyl cellulose- based active coatings on the quality and storage life of tomato. Fruits were dipped in to active methyl cellulose (MC) coating (MC, glycerol and potassium sorbate) or active MC-palmitic acid coating (MC, glycerol, potassium sorbate and palmitic acid) for 1min at 20oC, then air-dried at room temperature and stored with uncoated samples at 15oC and 80-85% RH for 21 days. At one day intervals, coated and uncoated fruits were removed and evaluated for weight loss, total soluble solids, titrable acidity, pH, skin color, firmness, failure energy, ascorbic acid content, yeasts and moulds count and overall acceptability. It was revealed that the coated fruits showed lower weight loss (up to 2.5 times), ripening rate, spoilage incidence (2-3 times) while, the skin color, ascorbic acid content, sensory quality and overall acceptability were higher in coated tomatoes when compared with control during storage time. However, non-significant differences in the properties of tomato were observed by adding palmitic acid to the formulation of MC active coating.

The aim Followed in the present research, was to investigate the effect of active edible coating based on Carbocy Methyl Cellulose (CMC) containing pomegranate peel extract (PPE) (at two concentrations of 2.5% and 5% w/w of CMC) as well as rose Essential Oil (REO) (at two concentration levels of 0.125% and 0.25% w/w of CMC) along with Vacuum Packaging (VP), and also their combined effect on chemical properties, microbial quality and sensorial attributes of packaged pomegranate arils for a duration of 15 days of storage at 5oC. The results show that the weight loss increase by increase in storage time. All the other treatments were also capable of diminishing the weight loss. The coated samples treated with PPE and REO in combination with VP presented the lowest weight loss at day 15. Total soluble solids increased by use of active coatings and VP. Acidity was not affected by active coatings and VP but it slightly increased especially when active coatings applied. Aerobic mesophilic bacteria were not capable of growth in pomegranate arils but yeast as well as mold counts increased with the passage of time. VP was more effective than active coating on total yeast and mold counts. Total acceptability of arils increased by use of active coating along with VP. But the effect of edible coating on sensorial properties was more than that of VP. In total, CMC coated sample containing 0.25% REO in combination with vacuum packaging showed the most acceptable chemical, microbial and sensorial characteristics, during storage.

During the last decade, application of edible coatings as efficient carriers for the transfer of bioactive compounds including probiotic microorganisms has become more prominent for production of food products with stressful condition for these bacteria. In this study, the effect of optimizing a coating formulation based on carboxymethylcellulose and sucrose as carrier of probiotic strain for rock candy coating was evaluated. Response surface method based on the central composite design was applied to evaluate the coating movement on the rock candy, the amount of coating remaining on the product after immersion and texture characteristics of the coating, such as adhesion. In addition, the textural and rheological properties of the coating solution under different concentrations of carboxymethyl cellulose and sucrose were investigated. The optimized formulation for rock candy coating was obtained with 97. 9% carboxymethyl cellulose and 46. 5% sucrose. The results showed that by increasing carboxymethyl cellulose concentration (from 0. 8 to 1. 2%) and sucrose (from 40 to 50%), the viscosity of the coating solution ranged from 9. 27 to 82. 62 Pa. s. Also, the flow behavior index of the coating solution confirmed the pseudoplastic behavior of the coating at carboxymethyl cellulose concentrations of 0. 8 and higher. While, increasing the concentration of sucrose at a constant concentration of carboxymethyl cellulose had a greater effect on the textural parameters of the coating solution. In addition, the use of Bacillus coagulans spores in this product showed high viability of this strain (more than 90%) under product storage conditions (ambient temperature and dry place).

Background and Objectives: In recent years, to reduce the adverse effects of fried products, various techniques have been suggested for reduction of oil uptake in fried product. The use of edible coating is one of the most important technologies proposed. In the study, the effect of bioactive coating composed of quince seed mucilage (QSM) and incorporating green tea extract (GTE) on the physicochemical quality of shrimp after deep-fat frying were investigated. Materials and Methods: In this study, active edible coating using quince seed mucilage and adding different concentration of GTE (0-20%) was prepared. The effects of five coating solutions (QG 0-4) on physicochemical properties of shrimp after deep-fat frying were evaluated. Results: The results showed that incorporating GTE (5-20%), increased the moisture content and had a reverse effect on the final oil content in coated fried shrimps. In addition, the peroxide value of the coated shrimp significantly decreased (p<0. 5) with the increasing GTE concentration. Adding 10% GTE compared to control sample did not have any significant effect on the L* value but increasing concentrations of GTE from 10 to 20% significantly affected (p< 0. 05) L* value of the fried shrimps and L* value of them decreased from 60. 35 ± 3. 4 to 48. 5 ± 1. 74. Also adding GTE significantly increased (p<0. 05) a* value and b * values of the fried shrimps. Conclusions: This study indicated the benefits of adding of GTE into QSM coating and proposed it as a novel active coating.