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.

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).

Purpose: Considering the high perishability of agricultural products, especially vegetables, it is very important to use EDIBLE COATING materials that increase their postharvest life and are EDIBLE and non-chemical. Research method: In this study, the effect of tragacanth gum COATINGs (0, 5, 7. 5, and 10 g. L-1) on the EDIBLE quality of tomato fruits cv. Falkato was investigated during 35 days of storage (15 °, C and 85-95% relative humidity). The fruits were immersed in tragacanth gum solutions for three minutes and carefully weighed and labeled and packed after drying. During storage time, every one week (7 days) fruits were removed and the fruit weight loss, pH, soluble solids concentration (SSC), titratable acidity (TA), fruit firmness, shrinkage, and decay index were measured and compared with the uncoated sample (distilled water treatment). Findings: According to the results the tragacanth gum COATING significantly reduced the percentage of fruit weight loss and improved the quality of tomato fruits such as firmness, SSC and TA compared to the control sample. So, coated fruits showed better EDIBLE quality than uncoated fruits. Then tragacanth gum is recommended for use after harvesting the tomato fruit. Research limitations: No limitations were founded. Originality/Value: In this research, for the first time, the effect of tragacanth gum COATINGs on the storage life of tomatoes was investigated.

In this research, hydroxyapatite composite with two reinforcements alumina and zirconia has been used as a COATING on titanium dental implants for the first time. Two kinds of titanium implants with different percentages of impurities were chosen and after cleaning, they were coated with hydroxyapatite alumina-zirconia sol. The method of COATING was sol-gel that coated implants by dip-COATING and spin-COATING. The use of sol-gel method was for the reason that it is a cheap COATING method and it can coat all samples. By comparing the samples, it was found that in dip-COATING method, cracks are less and the morphology is more homogeneous. Although spin-coated samples were homogeneous too, but they had more cracks. COATING processes were done in three stages and between these stages, in second stage, COATINGs were the best in having less cracks and the best homogeneity. It was found that implants with less impurity had more homogeneous COATINGs. Increasing aging and calcination temperature of COATINGs had a great effect on the quality of COATINGs. The aim of this research was to investigate these COATINGs for COATING titanium dental implants. Because implantation is an expensive operation, we used cheap raw materials for the COATING of implants.