Research advances in edible coatings and films from starch.

GARCIA, M.A.; MARTINO, M.N.; ZARITZKY, N.E.

Research Advances In Food Science.

Global Research Network.

Año: 2004; p. 107 - 128

Starch-based coatings were used to extend storage life of strawberries (Fragaria ´ ananassa) stored at 0°C and 84.8% relative humidity. Effects of coating formulation including amylose content, plasticizer, lipid and antimicrobial agent were analyzed with respect to fruit quality. Plasticizer addition was necessary to maintain coating integrity; sorbitol was the most effective. Plasticizer presence in the coating reduced weight losses and maintained surface color of fruits. High amylose starch coatings showed lower water vapor and gas permeabilities and decreased weight losses for longer periods than corn starch ones. Coatings with sorbitol showed lower permeabilities than glycerol ones. Modifications of physiological parameters in strawberries were slowed down for coated strawberries what was evidenced by lower weight losses and surface color changes. Coatings containing antimicrobial agents (potassium sorbate plus citric acid) decreased microbial counts, extending storage life of coated fruits by 10 to 14 days in comparison to the control. The addition of sunflower oil to the formulations decreased the water vapor permeability of starch-based coatings, maintained the surface color of coated fruits and reduced fruit weight losses during storage. Lipid addition minimized the effects of starch and plasticizer types. Composite starch-based coatings showed selective gas permeability (CO2 higher than O2) which helps to delay senescence of fruits.