SUSTAINABLE CHEESE PACKAGING WITH GELATIN-BASED EDIBLE FILMS: A REVIEW OF A DECADE OF RESEARCH

Abstract

This review analyses the available literature on gelatin-based edible films in cheese preservation, showing the remaining gaps in the field. The Scopus and Web of Science databases were searched using the combination of keywords edible film OR edible coating OR edible packaging AND gelatin AND cheese, resulting in thirty studies published from 2015 to 2025. A Bibliometric analysis was performed by Bibliometrix package. A significant growth in studies on gelatin-based edible films was observed, particularly in Brazil, the leader in publication output. This review highlights the efficacy of gelatin-based films in preserving cheese, reducing microbial growth, and mitigating lipid oxidation. Additionally, when combined with essential oils and plant extracts, they have positive effects on cheese quality, shelf life, and sensory attributes.  Despite demonstrating the positive effects of gelatin-based edible films applied to cheese, the reviewed literature lacks studies about sensory evaluations, applicability to various cheese types, and economic feasibility for large-scale industrial implementation.