• Showfika Banu S J
• Nivethitha M
• Elavarasi
• Monika C

Edible coating is a thin layer of edible material added to food goods to improve their quality, safety, and shelf life. These coatings can be formed of a variety of materials, including proteins, polysaccharides, and lipids.Edible bovine protein coatings, which are predominantly composed of collagen and gelatin, have gained popularity in the food sector due to their functional and nutritional properties. These coatings function as protective barriers that enhance moisture retention, improve flavor profiles, and extend shelf life by preventing oxidation and microbiological development. Bovine protein's versatility makes it suitable for use in a wide range of culinary products, including meats, snacks, and confections. According to research, these coatings have the ability to not only retain food quality but also improve its nutritious value. As consumer demand for natural and functional food ingredients increases, edible bovine protein coatings offer a long-term and effective alternative for increasing food preservation and sensory qualities. Future research could focus on improving formulation techniques and investigating customer acceptance in order to further integrate these coatings into mainstream food products.

Edible coating, bovine protein, collagen, gelatin, food preservation, shelf life, moisture retention, oxidation prevention, microbial protection, natural ingredients, food quality,proteins.

"EXTRACTION OF COLLAGEN FROM BOS TAURUS AND ITS APPLICATION AS A PRESERVATIVE COATING IN FOODS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 3, page no.f180-f184, March-2025, Available :http://www.jetir.org/papers/JETIR2503550.pdf

"EXTRACTION OF COLLAGEN FROM BOS TAURUS AND ITS APPLICATION AS A PRESERVATIVE COATING IN FOODS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 3, page no. ppf180-f184, March-2025, Available at : http://www.jetir.org/papers/JETIR2503550.pdf