DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0399

VYUŽITIE BIOPOLYMÉROV V TECHNOLÓGII BALENIA SYROV

THE USE OF BIOPOLYMERS IN CHEESE PACKAGING TECHNOLOGY

Jana Tkáčová1, Adriana Pavelková1
1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko


Edible packaging based on biopolymers have been increasingly used in recent years as a technology suitable for increasing the safety, quality and shelf life of cheeses. Biopolymers of proteins and polysaccharides are used to prepare edible packaging. Their use is often limited by mechanical properties. Therefore, ways of improving them are sought. Combinations of individual biopolymers are used. Research focuses mainly on available polymers such as alginate, pectin, chitosan, starch, as well as on the possibilities of their enrichment with bioactive substances and probiotic cultures, thereby achieving packaging with antimicrobial properties. The review article also discusses methods of extending the shelf life of cheeses, active
and bioactive coatings and their perspectives for further research in the field of sustainable food packaging.

Keywords: edible packaging, biopolymers, cheeses

pages: 399-407, online: 2026



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