EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW

The increased consumer demand for food products characterised by high quality and a long shelf-life has initiated the development of mildly preserved products that keep their natural and fresh appearance for the longest possible time. Edible coatings have been long used empirically for food protection and shelf-life prolongation. A growing interest in edible coatings has been observed in the past few years. This paper characterises edible coatings, natural materials/biopolymers used in the production of edible coatings and their application in the food industry.

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Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Active and Intelligent Packaging Food - Research and Development – A Review

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.