Starch-Based Coatings for Preservation of Fruits and Vegetables

[EN] Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready availability, low cost and good filmogenic capacity, forming colourless and tasteless films with high oxygen barrier capacity. Nevertheless, starch films are highly water sensitive and exhibit limited water vapour barrier properties and mechanical resistance. Different compounds, such as plasticizers, surfactants, lipids or other polymers, have been incorporated to improve the functional properties of starch-based films/coatings. This paper reviews the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds. The great variability in the plant products requires specific studies to optimize the formulation of coating forming products.The authors acknowledge the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the projects and AGL2016-76699-R and RTA2015-00037-C02. Mayra Sapper thanks the Conselleria de Educacion, Investigacion, Cultura y Deporte de la Comunitat Valenciana for the Santiago Grisolia grant GRISOLIA/2015/001.Sapper, MI.; Chiralt, A. (2018). Starch-Based Coatings for Preservation of Fruits and Vegetables. 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Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

[EN] Wettability of coating-forming systems (CFS) based on starch-gellan (80:20) blends, containing or not, emulsified/lecithin-encapsulated thyme essential oil (EO), was analysed in apple, tomato and persimmon fruit. Different concentrations (0-10(5) mg/L) of Tween 85 were incorporated into the CFS in order to know its potentially beneficial effect on the coating spreadability. These fruit skins exhibited high values of the surface tension dispersive component, while being low-energy surfaces (21-29 mN/m). Values of contact angle and surface tension of the starch-gellan solutions were positively affected by the addition of Tween 85 at 5.10(4) mg/L. However, it exerted a negative effect when the CFS contained emulsified or lecithin-encapsulated thyme essential oil. Likewise, wettability of starch-gellan coatings was notably improved with Tween 85 at 5.10(4) mg/L, whereas formulations containing emulsified or encapsulated EO did not require surfactant to improve their already good spreadability.The authors would like to thank the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the project AGL2016-76699-R. Author Mayra Sapper thanks the Conselleria de Educacion, Investigacion, Cultura y Deporte de la Comunitat Valenciana for the Santiago Grisolfa grant GRISOLIA/2015/001.Sapper, MI.; Bonet, M.; Chiralt, A. (2019). Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants. LWT - Food Science and Technology. 116:1-8. https://doi.org/10.1016/j.lwt.2019.108574S1811

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