The disclosure relates to an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution. The polysaccharide may be carrageenan, gellan, sodium alginate and pectin and the cross-linking agent solution may be calcium ascorbate. The coating may further comprise an antimicrobial agent, an antioxidant agent and a nutraceutical agent. The disclose also relates to a method of preserving a food using such a coating.
