Progress in Organic Coatings 175 (2023) 107320

Contents lists available at ScienceDirect

Progress in Organic Coatings

journal homepage: www.elsevier.com/locate/porgcoat

Bioactive coatings from non-conventional loquat (Eriobotrya japonica

Lindl.) seed starch to extend strawberries shelf-life: An
antioxidant packaging
Bruno Patrício Costa *, Daniele Carpiné , Mônica Ikeda , Igor Artur Eller Pazzini ,
Fillemon Edillyn da Silva Bambirra Alves , Anely Maciel de Melo , Rosemary Hoffmann Ribani *
Food Engineering Graduate Program, Federal University of Paraná, Polytechnic Centre, 81531-980 Curitiba, PR, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: Strawberry (Fragaria x ananassa Duch.) fruits are very perishable and display a natural quick deterioration even
Non-conventional starch in excellent conditions. Starch based edible films and coatings may be introduced as an innovative way to
Food packaging preserve and pack such food products for extended shelf-life. These are composed of biopolymers such as
Biopolymers
underutilized by-products from food industry and polyols, forming a biodegradable, edible composite which
Post-harvest technology
Antioxidants
contain bioactive components in their composition. Thus, the present study was conducted with an aim to
characterize loquat seed starch based bioactive films and apply them to strawberry fruits to study the protective
effect of bioactive films and coatings during storage. The glycerol loquat film (GLF) and sorbitol loquat film (SLF)
had their thickness, opacity solubility, water vapor permeability (WVP), morphological properties and antioxi­
dant activity profile assessed, while the coated strawberries were characterized in terms of visual aspect, firm­
ness, weight loss, pH, Total Soluble Solids and Total Titratable Acidity during 16 days. Results showed that the
edible coating designed with sorbitol provided a better physicochemical property, solubility and WVP behavior
when compared to the GLF sample. On the other hand, the GLF were capable to maintain the antioxidant activity
and phenolic compounds profiles from AS. The application of the AS coatings enhanced the storage period of the
strawberry in 6 days maintaining their characteristics through the prevention of weight loss, delaying the mi­
crobial growth, pigment oxidation, prolonging the period of visual and sensorial acceptance of the fruit.

1. Introduction coatings since it is an eco-friendly material composed by poly­

Most modern plastics widespread in the world are originated from
petrochemicals which generates a growing global concern from the
socio-ecological view [1]. Once synthetic polymers display an arduous
recycling process, the continuous and reckless use of plastics as food
packaging perpetuate the pollution and generation of microplastics [2].
According to Brooks [3], polyethylene (PE) based plastics demonstrate
to be highly resistant to biodegradation processes during aging and, in
the meantime, is the most plastic used to pack foods i.e. massive
amounts of this material tend to accumulate in the environment.
Considering the demand for alternatives to replace the petrochemical-
based plastics the need of new technologies on materials science to in­
crease the food quality and shelf-life is a gap waiting to be filled.
Environmental issues, consumer health concerns and economic re­
strictions led to the development of biodegradable and edible films and
saccharides, proteins, lipids and antioxidants [4]. The main goal of
edible coating technology is the maintenance of microbial, chemical,
and sensory quality of perishable foods extending their shelf-life and the
mitigation of the negative environmental impacts of petroleum-derived
plastic materials [5,6]. These coatings can be described as a novel
technique to retard the ripening process in fruits and vegetables,
providing protection from deterioration and can be easily consumed
with those products [7,8]. This technology act as a protective barrier
retarding the mass and moisture loss, decay percentage, reduction of
respiration rate, preservation of violative compounds texture, color and
appearance quality and also the delay or inhibition of microbial and
chemical spoilage changes due to its components intrinsic antioxidant/
antimicrobial activity [5,7,9,10].
Described as a popular fruit with well-known taste, color and high
nutritional value the strawberry is considered a delicate and challenging

* Corresponding author.
E-mail addresses: bpatriciocosta@ufpr.br (B.P. Costa), ribani@ufpr.br (R.H. Ribani).

https://doi.org/10.1016/j.porgcoat.2022.107320
Received 23 August 2022; Received in revised form 4 November 2022; Accepted 10 November 2022
Available online 26 November 2022
0300-9440/© 2022 Published by Elsevier B.V.
B.P. Costa et al.
Fig. 1. Strawberry – Fragaria x ananassa Duch. after harvesting.
fruit due to its short shelf-life (4–5 days when cooled stored at 4 ◦ C)
[10,11]. With a fragile tissue, several issues caused by fungal contami­
nation, physiological disturbances and storage complications have
claimed researchers’ interest. Many studies investigate the deterioration
reduction and disposal rate trough technological approaches aiming
economic and ecological perspectives.
Different methods are proposed to improve/increase the shelf-life of
strawberries (modified atmosphere packaging, UV-Irradiation and
chemical treatment) [12–15]. However, the application of these tech­
niques of preservation increases costs and result in negative effects in the
fruit color, taste, aroma and texture [13,16]. Over the years, different
studies verified the quality and improvements in strawberries shelf-life
by applying films and coatings based on commercial and non-
conventional starches. These novel techniques are capable of protect­
ing the fruit without causing any side-effect or significantly increasing
costs [17]. Ribeiro [18] studied the application of carrageenan coating
with calcium and verified an improvement of external firmness of the
fresh strawberries suggesting its potential use in the industry. Garcia
[19,20] applied cassava starch edible coatings with and without potas­
sium sorbate and verified a decrease in the respiration rate and the in­
crease of water vapor resistance, as well as a reduced weight loss and
mechanical property loss, respectively. On the other hand, Thomas [21]
applied a cassava starch coating with propolis to strawberry surface and
verified a not satisfactory result in the maintenance of strawberry
characteristics, requiring more investigation. Edible films made from
banana starch-chitosan and Aloe-Vera (AV) gel studied by Pinzon [22]
were capable to reduce the decay rates of strawberries storage and in­
crease their shelf-life up 15 days. Their results were attributed to the
antifungal and antimicrobial activities of chitosan and AV gel.
Due to their natural color and nearly absent flavor, starches may be
considered the main component/macromolecule to form a biodegrad­
able film and edible coatings [4,23,24]. The non-conventional starch
may be used exclusively (carrying other components in their composi­
tion) or mixed with vitamins, minerals, colorants, antimicrobial agents,
and probiotics [6,25]. The non-conventional loquat seed starch (LSS),
from the Eriobotrya japonica Lindl., is one of the advantageous poly­
saccharides that exhibit a great potential to produce interesting polymer
2
Progress in Organic Coatings 175 (2023) 107320
blends for films and coatings due to their natural bioactivity and rich­
ness in bioactive compounds (phenolics and antioxidants) [25,26].
Although the LSS still has an unexplored potential to produce
biodegradable and edible films and coatings, there is no studies avail­
able related to the design and use of this non-conventional starch to coat
strawberries without any other additives. Thus, this study expects to
prove that the loquat seed starch has excellent film-forming capacity and
can be used as an edible biocompatible film/coating for food packaging
to improve the shelf-life of strawberry fruits.
2. Materials and methods
2.1. Materials
The strawberry (Fragaria x ananassa Duch.) fruits (Fig. 1) were har­
vested after 28 days of subsequently blossoming/flowering. Only fully
red strawberries were collected by cutting the stem avoiding pressing
fruit surface and inflicting possible damage to its tissue. All fruits were
purchased from a small local market in Curitiba, originating from
Mandirituba, in the metropolitan region of the city of Curitiba, Paraná,
where they were cultivated and harvested from in September 2021.
They were rinsed in tap water and disinfected with 0.1 % sodium hy­
pochlorite, carefully selected based on similar size, color and shape. Any
fruit with visible sign of damage/lesion or decay was removed before
any treatment. All selected fruits were stored in a polyethylene tray
overnight in a refrigerator with low temperature (5 ± 1 ◦ C).
Concerning the biodegradable film and edible coating development
for strawberry, the non-conventional Loquat (Eriobotrya japonica Lindl.)
seed starch acid modified (AS) (Fig. 2b) was used as the main macro­
molecule. The Loquat (Eriobotrya japonica Lindl.) fruits (Fig. 2a) used in
this study were obtained in an urban area of in the city of Curitiba
(Paraná State, Brazil) in the surroundings of the Polytechnic Center of
the Federal University of Paraná. As previous stablished by Costa et al.,
(2021), the AS starch were obtained using the acid extraction/steeping
by immersing the seed flour in Ascorbic Acid (C6H80) 0.05 M in a pro­
portion of 1:2 (m/v) for 24 h. Thereafter, the samples were milled for 3
min, and sieved (150 mesh – 0.106 mm) to separate the starch fraction
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Fig. 2. Loquat fruit (Fig. 2a); Bioactive and acid modified starch of loquat seed (Fig. 2b); Glycerol anhydrous (Fig. 2c) and Sorbitol (Fig. 2d).

Fig. 3. SLF film plasticized with sorbitol (Fig. 3a) and GLF film plasticized with glycerol (Fig. 3b).

from other remaining flour components. The sample obtained were analysis and film production. The acid loquat starch was extracted
resuspended with distilled water to achieve pH 7.0. The starch solution following the same experimental procedure described in a previously
is centrifuged (906 g for 10 min), vacuum filtered and dried at 40 ◦ C for published article by the same research group [27].
24 h. The AS were kept in amber flasks in a desiccator until further In order to form the film matrix in the filmogenic solution, Glycerol

3
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Fig. 4. Obtaining process of ASF films.

anhydrous P.A. (Fig. 2c) and Sorbitol P.A. (Fig. 2d) were used as content, structural (XRD) and morphological properties (SEM), thermal
plasticizers. (DSC and TG) and pasting behavior (RVA), allied to the FTIR analysis by
The AS was characterized trough proximate composition, antioxi­ Costa [27], the same research group. All results were determined by
dant (DPPH•, FRAP and ABTS•+) and total phenolic compounds AOAC [28] methods and amylose content by Martinez & Cuevas [29].

4
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

2.2. Film production phenomenon and cooled down to 20 ◦ C. The strawberry fruits were
completely dipped into a beaker containing the respective solution
Initially, the ASF films plasticized with glycerol and sorbitol (Fig. 3a during one minute and then placed in metal support with forced venti­
and b, respectively) were prepared by the casting technic to study their lation to dry the coating for 24 h at room temperature. All fruits not
properties. The film-forming solution was produced/obtained by coated was assigned as the control group. Afterwards, the strawberries
dispersing 6 g/100 g of AS starch, 12 g/100 g of glycerol/sorbitol, and were packed in a polyethylene terephthalate (PET) tray (each package
82 g/100 g of distillated water following the procedure displayed in containing 6 fruits) to simulate a commercial treatment. The packed
Fig. 4. The solution was stirred and homogenized in a magnetic hot plate samples were transferred to the fridge (5 ◦ C and 80 % RH) and their
with a continuous stirring (750 x g) until the starch gelatinization properties were evaluated for 16 days consecutive.
temperature (65.8 ◦ C). Afterwards, the gelatinized solution was cooled
down (40 ◦ C) in running water, posteriorly placed in acrylic plates (15
2.4. Strawberry coating analysis
cm × 15 cm) with controlled weight (0.15 g / m2). The filmogenic so­
lution in the plates was dried (25 ◦ C ± 5) for 24 h in a forced air cir­
2.4.1. Appearance, mass loss and decay percentage
culation oven (Sterifiler - Model SX CR 250 – São Paulo, Brazil) with 45
The fruits analyzed were chosen and characterized by color of their
% RH. After the drying step, the dried films were removed from the
peel and absence of visible deterioration such as physiological defects
acrylic supports and stored inside desiccators with controlled humidity
and fungal deterioration.
with saturated Magnesium Nitrate (Mg (NO3)2) solution (58 % RH) for
Mass loss analyses were done according the AOAC [28] standard
48 h to precondition the sample before the characterization analyses.
method in triplicate, with one measurement per fruit and three repli­
cations in each treatment, thus, three packs containing 6 strawberries.
2.2.1. Physical-chemical characterization of films
Strawberries were weighted at day 0, 4, 8, 12 and 16 of shelf-life study
In order to evaluate the uniformity of the films and choose films with
during the storage period in order to determine the weight loss. The
no cracks and flexible for handling, the visual analyses were performed
related analyses results were expressed as the percentage of weight loss.
in triplicate following the ASTM (D2457–13) [30] standards methods.
In order to evaluate the shelf-life and quantify samples showing
The film thickness was determined following the ASTM standard
fungal surface or bacterial lesion, the decay percentage of the fruits were
method [31]. The thickness was measured calculated in triplicate as an
verified at day 0, 4, 8, 12 and 16. The data were calculated as the
arithmetic average of ten measurements of each film.
number of injured strawberries divided by the total of fruits studied and
A spectrophotometric method described by Zahedi [32] were per­
multiplied by 100.
formed in triplicate to evaluate the opacity of the ASF films. A UV-VIS
spectrophotometer (Shimadzu, UV-1800, Japan) was used to deter­
2.4.2. pH and total soluble solids
mine the spectrum of each sample under an area of 360 to 800 nm of
Strawberries (6 fruits for each treatment) were homogenized using
absorbance. For this analysis, each sample should measure 1 × 4 cm.
an industrial blender and filtered in qualitative filter paper (80 g – 185
The solubility in water of the ASF films was assessed in triplicate
mm). Afterwards, the pH measurement was conducted by direct reading
following the ASTM D543–20 [33] standard method. The solubility of
of the homogenized fruit using a pH-meter (Metrohm 827, Switzerland)
the film (SOL) was calculated in triplicate according Carpiné [34] to
in triplicate.
know the percentage weight that remained after water immersion and
The soluble solids were measured using a bench refractometer model
drying process.
30GS from Metler Toledo, following AOAC standard method [28]. All
The water vapor permeability (WVP) of the films were determined
analyses were carried out in triplicate.
using a gravimetric modified method of ASTM [35] standard method in
triplicate for each type of film. The WVP was calculated according to the
2.4.3. Total titratable acidity
equation described by Costa [27] to determine the amount of water
The total titratable acidity of strawberries samples was conducted in
absorbed during the experiment.
triplicate and determined by the titration of 10 g of the macerated
The morphological characteristics of ASF were investigated by
sample, homogenized with 90 mL of distilled water using sodium hy­
Scanning Electron Microscopy (SEM, Tescan Vega 3 LMU, Kohoutovice,
droxide solution (NaOH 0.1 N) as titrator, to end point of pH 8.1 using
Czech Republic) using the method described by Maniglia [36] and
the potentiometer (pH meter – Digimed – Model DM-20, Brazil) as a
conducted in triplicate. The equipment was operated using 20 kV ac­
turning point indicator and the results expressed as a percentage of citric
celeration voltage and magnification of 500× and 750× under low
acid.
vacuum. The images were captured in triplicate.
The phenolic extracts of the films were obtained following the
2.4.4. Color and firmness
methodology described by Benzie & Strain, Brand-Williams, Cuvelier &
Surface peel color characterization of the coated strawberries were
Berset, and Re [37–39].
evaluated using colorimeter MiniScan XE Plus, Hunter Lab, Germany,
The antioxidant activity assays (DPPH•, FRAP and ABTS•+) on the
following the HunterLab Method [41] method managed in triplicate.
ASF films plasticized with glycerol and sorbitol were done in triplicate
The data of firmness of the samples were obtained using Brookfield
and performed according to the methodologies proposed by Benzie &
CT3 Texture Analyzer (Brookfield Engineering Laboratories, Inc., USA)
Strain, Brand-Williams, Cuvelier & Berset, and Re [37–39].
with a cylindrical flat bottom probe and the diameter of 3 mm. with a
The total content of phenolic compounds was determined in tripli­
speed penetration of 1 mm/s, and the depth of 6 mm. The measurements
cate using the Folin-Ciocalteu colorimetric method as described by
were conducted with 5 fruits for each treatment.
Singleton [40] with alterations proposed by Barbi [26].

2.3. Strawberry coating process 2.5. Statistical analysis

The coating solution was freshly prepared following the steps and
concentrations described at 2.2 section (Film production) and the
coating process was described at Fig. 4. All components and the hy­
drocolloids powder (AS) were dispersed in distilled water (82 g /100 g).
Subsequently, the sample were placed at a magnet stirring plates heated
under agitation until complete the homogenization and gelatinization
The statistical analysis was conducted using the analysis of variance
(one-way ANOVA, p < 0.05) procedure available in the STATISTICA
10.1 software (StatSoft, Inc., Tulsa, OK, USA). Means that showed a
significant difference were analyzed by Tukey’s post-hoc test. The
graphs were generated using Origin 8.6 (Origin Lab, Massachusetts,
USA) software.

5
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Table 1
Thickness, water solubility, water vapor permeability and opacity values obtained for films produced with different plasticizers in film-forming solution.
Films Thickness (μm) Water solubility (%) Water vapor permeability (g/m.s. Pa) Opacity (AU x nm) Color

L* a* b*

GLF 0.98 ± 0.02a 26.96 ± 0.11a 20.17 ± 0.01a 33.19 ± 0.75a 72.13 ± 0.02b 6.52 ± 0.01a 32.79 ± 0.01b
SLF 0.89 ± 0.06b 24.81 0.09b 16.78 ± 0.02b 25.03 ± 0.10b 74.56 ± 0.03a 3.22 ± 0.03b 31.01 ± 0.05a

Fig. 5. Scanning electron microscopy analysis of surface and transversal section – Fig. 5a – GLF surface at 500×; Fig. 5b – GLF transversal section at 750×; Fig. 5c –
SLF surface at 500×; Fig. 5d – SLF – transversal section at 750×.

3. Results and discussions
3.1. Films characterization
Color, thickness, visual aspect, opacity, water vapor permeability,
solubility and morphological properties may be influenced by the main
components of the films [42]. For example, films produced with sorbitol
as a plasticizer, originate films with lower water vapor permeability, but
with a higher tensile strength, the same characteristics were visualized
by Fakhouri, Sapper and Maniglia [36,43,44]. On the other hand, films
prepared with glycerol display a better visual aspect and are less soluble
than films produced with sorbitol [45].
In order to evaluate the quality of the edible coating based on
naturally bioactive starch of loquat seed, measurements based on
physicochemical properties were conducted as follow the present study.
3.1.1. Visual aspect and film thickness
All edible films produced based on loquat seed starch were easily
removed from the support plates without ruptures or lacerations,
affording an easy manipulation to evaluate the presence of cracks or
areas prone to cracking. These results demonstrate the potential flexi­
bility and handling, and also the higher degree of homogeneity without
bubbles and insoluble particles visible to the naked eye.
Similarly, to other films from other non-conventional sources,
[36,46,47] the films designed in the present study (Fig. 3) were odorless
and displayed a good-looking aspect, resembling the petroleum-based
plastic. The two samples presented an adequate appearance and
transparency.
The plasticizer type (Glycerol and Sorbitol) did not affect the visual
appearance and the handling of the films except by the color. Generally,
the Glycerol Loquat Film (GLF) presented a brown-yellowish color
stronger than that in the films designed with sorbitol (SLF). It is
important to notice that both samples demonstrated one shiny face due
to direct contact with the mold support plates during the drying step.
The other surface presented a matte characteristic due to air exposure
during drying process. The same was reported by Basiak and Maniglia

6
B.P. Costa et al.
Table 2
Total phenolic content and antioxidant activity of phenolic extracts of GLF and
SLF films by DPPH, ABTS and FRAP assays.
Samples Total phenolic DPPH• ABTS• + FRAP (μmol
compounds (mg (μmol TE/ (μmol TE/ TE/100 g)
GAE/100 g) 100 g) 100 g)
260.94 ± 471.10 ± 113.84 ±
GLF 154.26 ± 3.19b
1.71b 2.77b 1.11b
253.77 ± 421.13 ± 107.73 ±
SLF 148.11 ± 3.99c
2.82c 1.95c 3.00c
AS Starch 359.84 ± 1314.84 ± 684.35 ±
285.18 ± 0.78a
[27] 4.06a 2.98a 0.72a
[36,48] for wheat, corn, potato and babassu starch films, respectively.
On the other hand, the type of plasticizers affects directly the film
thickness, as it can be observed by the Table 1. The thickness of SLF films
was 0.89 ± 0.06 μm while the GLF films were 0.98 ± 0.02 μm thick.
Other authors, such as Nogueira and Sobral [47,49] suggested that the
film thickness rise is due to an increase of dry matter, in the same volume
of film-forming solution, deposited per unit area per support plate. The
result obtained is in accordance with the molecular weight and density
of the plasticizers used to design the samples studied. Also, according to
Maniglia [36], who studied the suitability of glycerol and sorbitol,
obtaining films by casting method generates films of different thick­
nesses depending on the mass applied on the support. It is important to
state that the thickness is a characteristic that affects the biological
nature and shelf life of coated foods products [50]. Thus, density, vis­
cosity, surface tension and drying time are determining factors that in­
fluence the thickness of a coated film [50].
3.1.2. Opacity and color
The color and opacity data for the GLF and SLF films, based on the
CIELAB color, are presented in Table 1. As it can be observed, all film
samples were brown yellowish tending to be transparent, with L*, a* and
b* values ranging from 74.56 ± 0.03a, 3.22 ± 0.03b, 31.01 ± 0.05a to
72.13 ± 0.02b, 6.52 ± 0.01a, and 32.79 ± 0.01b to SLF and GLF,
respectively. Thus, it is possible to affirm that the plasticizer used to
design the films had influence and impact in the color characteristic of
the films.
The SLF sample (Fig. 3a) showed a higher value of the L* parameter
(74.56 ± 0.03a) when compared to the GLF film (72.13 ± 0.02b)
(Fig. 3b) indicating a higher intense brightness and a white color ten­
dency of the SLF film. On the other hand, the parameter a* of the GLF
film was significantly higher (p < 0.05) than that found in the SLF
sample, indicating that the glycerol applied led the film to turning a
reddish tone during the filmogenic solution. Regarding the color
parameter b*, both samples demonstrated a higher value (32.79 ± 0.01b
and 31.01 ± 0.05a for GLF and SLF, respectively) explaining the yel­
lowness of the samples. This parameter may be influenced by the pres­
ence of the lipid-starch complex and to the total phenolic compounds
composition (flavonoids) of the starch as observed by Costa [27] during
the proximate composition analysis. Some authors, such as Veiga-Santos
[51] reported that the use of bioactive compounds extracts from plants
in the filmogenic solution may directly affect the color (a* and b* pa­
rameters) of the films.
The opacity of edible films is one of the most important factors,
especially when the film is used to coat a fruit and may change their
visual characteristics. Also, the opacity is a property that interferes in
the light-dependent lipid oxidation of food [52]. Carpiné [34] stated
that it can be considered an index that is directly related to the thickness
parameter since its calculated considering the absorbance and thickness.
Through the Table 1 it is possible to observe that the opacity values
obtained had significantly different indices, since the glycerol sample
(GLF) films were opaquer than sorbitol films, showing that the plasti­
cizer type influences this factor. Films produced with sorbitol presented
a lower opacity value (25.03 AU x nm), indicating a higher transparency
7
Progress in Organic Coatings 175 (2023) 107320
of those material when compared to other films from commercial and
even non-conventional starches. The GLF and SLF films exhibited a
higher opacity when compared to Ulluco starch film (0.52 to 0.63),
another non-conventional macromolecule explored to develop films by
Galindez [46]. Franco [53], who studied the effect of plasticizer and
modified starch on biodegradable films to protect strawberry, pointed
out that during the gelatinization process of the starch it is possible that
color changes occur since the gelatinized starch may provide a higher or
lower opacity accordingly to the sorbitol and glycerol interaction with
the main macromolecule. Veiga-Santos [54] confirms and states that
these results may be due to the structural loss and changing in the
granule crystallinity which is in accordance with the results demon­
strated by Costa [27] for acid loquat seed starch.
Considering the opacity characteristics observed in GLF and SLF
samples, the results are positive, once the suggested application of those
samples is for foods sensible to the action of light and at the same time
that can be seen by consumers, since the films are clear and provide a
complete view of the product to be purchased without changing the
fruit’s original color.
3.1.3. Solubility in water
The solubility in water is an important parameter to evaluate and
propose a practical application for edible film, since the solubility helps
understanding how the coating design will hold water or behave when in
direct contact with water [50]. A high level of solubility means that the
edible coating does not have the ability to retain water and can easily
dissolve in water solutions [36].
The GLF and SLF films demonstrated a solubility in water that ranged
from 22.91 % to 26.74 %, respectively (Table 1). It is important to
observe that the plasticizer tends to change the value of the solubility of
an edible film [36]. This can be related to the level of soluble solids and
the number of bonds existing between the molecules that compose the
film [50,55,56]. Sanyang and Lusiana [57,58] explain that, during the
film formation, sorbitol performs stronger interactions with the free
water, since it contains 6 hydroxyl groups while the glycerol contains 3
hydroxyls, which results in a less soluble structure. Some authors
correlate the size and shape of the starch granules in the films to the
easiness of solubilizing in water [59]. Those results obtained are in
accordance with the data demonstrated by further analysis of water
vapor permeability (WVP) and scanning electron microscopy (SEM)
analysis.
By drawing a parallel with other non-conventional starch sources
plasticized with sorbitol and glycerol, it is possible to observe a medium
solubility of the GLF and SLF, since the babassu starch films from
Maniglia [36] in the same conditions displayed a solubility of 26.2 %.
On the other hand, when compared to commercial starches, it is possible
to notice that films from wheat and corn displayed a higher solubility
value (30.16 % and 44.76 %, respectively) [48]. This difference may be
related to the amylose content of each main macromolecule, since
higher amylose starches create a higher solubility index due to the
connection between crystalline network and water [59]. On top of that,
it is possible to affirm that the type of plasticizer used and the presence
of other components such as lipids, protein, fibers and even the amylose
and amylopectin ratio may cause changes during the film formation
[36,50]. Those alterations are capable of modifying how the network
will be formed through the modification of the three-dimensional mo­
lecular organization, and in its turn, affect its density and water vapor
permeability, increasing its solubility in water [60].
3.1.4. Water vapor permeability
Known as the most important and extensively studied property of
films, the water vapor permeability (WVP) is considered a key param­
eter of edible films coating, since it plays an important role during the
deteriorative processes of foods protected with films and has a directly
dependency on temperature and relative humidity [61–63]. Thus, it is
important to notice, accordingly with the published data, that the
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Fig. 6. Effect of different treatments on color characterization of strawberries stored at 4 ◦ C for 16 days. Fig. 6a – Day 0, control group, GLF and SLF, respectively;
Fig. 6b – Day 4, control group, GLF and SLF; Fig. 6c – Day 8, control group, GLF and SLF, respectively; Fig. 6d – Day 12, control group, GLF and SLF; Fig. 6e – Day 16,
control group, GLF and SLF.

8
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Table 3 It is possible to observe the presence of intense cracks for GLF due the
Effect of different treatments on color characterization of strawberries stored at permeation of air bubbles that were incorporated during homogeniza­
4 ◦ C for 16 days. tion of the films. Some authors reported similar behavior for Ulluco,
Samples Days L* a* b* wheat, corn, and potato starch films [46,48] that associated the results
0 32.91 ± 0.81Ac 32.89 ± 0.07Dc 20.53 ± 0.62Ac
to the incomplete dissolution/gelatinization of starch granules linked by
4 29.65 ± 0.11Ba 31.18 ± 0.02Da 20.08 ± 0.34Aa the solubilized-gelatinized starch fraction. Debandi [71] stated that the
Control 8 29.11 ± 0.01Cb 30.60 ± 0.01Db 19.73 ± 0.01Ab evaporation of the solvent during the drying of the film-forming solution
12 28.47 ± 0.03Dc 29.37 ± 0.06Ba 19.41 ± 0.09Ab can induce changes in the structure of the films. As verified, many fac­
16 27.91 ± 0.09Ea 28.89 ± 0.11Ba 19.06 ± 0.02Ca
tors have an impact on the morphology of the film. The nature of the
0 32.57 ± 0.41Aa 33.11 ± 0.43Aa 21.71 ± 0.40 Aa
4 31.85 ± 0.77Ba 32.19 ± 0.78Aa 21.11 ± 0.75 Aa plasticizer can change the chemical structure of the macromolecule
GLF 8 31.08 ± 0.63Bb 31.17 ± 0.60Ab 20.54 ± 1.71Ab through the interaction mechanisms, affecting the dispersion and
Color
12 30.11 ± 0.01Ba 30.02 ± 0.03Cc 19.48 ± 0.12Ba permeability. Thus, these results are in accordance with the behavior
16 29.73 ± 0.02Cd 29.36 ± 0.07 Ca 19.01 ± 0.01Cb obtained, such water vapor permeability and solubility in water, where
0 31.99 ± 0.01Ac 32.48 ± 0.06Ac 21.01 ± 0.06Bc
4 31.27 ± 0.07Ba 31.74 ± 0.06Aa 20.41 ± 0.06 Ba
significant changes and differences were verified by the use of these
8 30.81 ± 0.06Bc 30.28 ± 0.06Ac 19.87 ± 0.01Bc plasticizers in the films.
SLF
12 29.58 ± 0.09Cd 29.81 ± 0.01Db 19.12 ± 0.01Eb

16
29.02 ±
28.99 ± 0.01Db 19.01 ± 0.01Ec
0.11Dd
Different superscript lowercase letters (within each row) show differences be­
tween the storage time within same analysis group (p < 0.05). Data shown are
the means ± SD for three replications.
plasticizers are capable to modify the molecular organization and
crystalline structure of the starch granules, increasing the free space
volume, which can result in a less dense interaction network turning the
films more permeable to water [63–65].
The GLF films showed a WVP of 20.17 ± 0.01 (g/m. s. Pa) which was
16.80 % higher than that for the sample plasticized with sorbitol (16.78
± 0.02 g/m. s. Pa), Table 1. This result may be associated with the hy­
drophilic nature of the plasticizer molecules, since glycerol and sorbitol
(hydrophilic plasticizers) are known to enhance the WVP of films [63]. It
is possible to observe in literature, that the films designed with glycerol
as the main plasticizer are more susceptible to the permeability of the
water vapor [63,66,67]. Treenate and Maniglia [36,67] correlate this
characteristic with the easiness of the glycerol to create free spaces and
sites that promote the water permeation due their hydrophilicity and
lower molecular weight when compared to the sorbitol. On the other
hand, according to Arvanitoyannis and Jangchud [66,68], the sorbitol is
known by its higher molecular weight, size and hydrophobicity, and is
found to produce films with lower water vapor permeability. With re­
gard to other studies, the GLF and SLF film samples obtained in this work
displayed higher WVP values than those found in other non-
conventional film starch such as ulluco (4.14–4.84 g/m. s. Pa) and
babassu (1.3–5.5 g/m. s. Pa) [36,46]. Previous studies from Arvani­
toyannis and Garcia [64,66] reported that the WVP has a directly de­
pendency of the ratio between the crystalline and amorphous zone,
polymeric chain mobility and specific interaction between the func­
tional groups of the polymers and the gases in the amorphous zone.
3.1.5. Morphological properties
The SEM micrographs of the GLF and SLF edible films are shown in
Fig. 5. All micrographs obtained for the films revealed significant
morphological differences on the surface structure according to the
plasticizer used.
Regarding the surface area, in general, the studied samples exhibited
a rough upper surface (the area in contact with air) as displayed in the
Fig. 5a and c. The GLF sample displayed a broken upper surface with
grooves and porosities, which could be related to the higher level of
WVP values obtained in the previous analysis. On the other hand, it is
possible to observe that the sample SLF, plasticized with sorbitol, dis­
played a continuous and ordered structure upper surface but with a
certain level of porosities when compared with the GLF. Similar mor­
phologies have been observed by García, Palacios-Fonseca, Zainuddin,
Nogueira and Maniglia [36,59,64,69,70].
The cross-sectional microstructure of SLF edible films appeared
heterogeneous when compared with to the GLF samples (Fig. 5b and d).
3.1.6. Antioxidant activity (DPPH•, FRAP and ABTS•+) and total
phenolic compounds
The role attributed to bioactive compounds in foods is directly
related to their antioxidant activity. This antioxidant activity positively
impacts both human health, disease prevention and treatment, and food
conservation, extending its shelf life [59]. Thus, the TPC, DPPH, ABTS
and FRAP assays (Table 2) were performed with the aim of evaluating
the antioxidant activity of the GLF and SLF film samples and compare
them with AS Starch values.
The direct comparison between the results of the films and the AS
Starch allows to indicate a possible degradation susceptibility of anti­
oxidant compounds under operational conditions. Naturally, all values
of antioxidant activity and total phenolic compounds found for both film
samples (GLF and SLF) were lower than those determined for loquat
seed starch extracted by acid. Costa [27] obtained for this starch higher
values of TPC (285.18 ± 0.78a mg GAE/100 g), DPPH (359.84 ± 4.06a
μmol TE/100 g), ABTS (1314.84 ± 2.98a μmol TE/100 g) and FRAP
(684.35 ± 0.72a μmol TE/100 g). Therefore, it is proven that there is
degradation of antioxidants and phenolic compounds naturally present
in starch, associated with the steps of film production (heating, gelati­
nization and drying). Although the film production steps lead to a loss in
phenolic compounds content when compared only to the starchy matrix,
it is still possible to verify antioxidant activity for the films produced.
The antioxidant activity and total phenolic compound data of the
two film samples differ from each other (p < 0.05), and also from the AS
starch, as observed in Table 2, where the GLF film was superior to the
SLF in all analyses considered. As discussed in the morphological
properties (Section 3.1.5), the SLF film presented a more continuous and
ordered structure due to the action of sorbitol, which can lead to greater
difficulty in extracting its compounds and lower quantification. On the
other hand, the GLF film must have undergone a more efficient extrac­
tion, considering that its structure with cracks allows greater penetra­
tion and solvent action, consequently presenting higher phenolic
contents and consequent antioxidant activity.
As widely commercialized starch films do not have sufficient func­
tional properties such as antioxidant action, they cannot be applied in
industry as active packaging [72]. However, an unconventional starch
film, as it is the case of loquat seed starch, which naturally has bioactive
compounds with antioxidant action in its composition, it has great po­
tential for production and application as an active packaging in the
prevention of food spoilage both by action microbial and oxidation [73].
3.2. Strawberry coating results
3.2.1. Appearance, decay percentage and color changes
Visual appearance is the first criteria used by consumers when
assessing whether fresh products are worth purchasing or not as it is a
way of quickly identifying possible defects [74]. Photographs of un­
coated and coated strawberry samples stored in controlled conditions for
16 days are presented in Fig. 6. During storage, these fruits are

9
B.P. Costa et al. Progress in Organic Coatings 175 (2023) 107320

Table 4 Lightness decaying in strawberries is related to mold forming on the

Effect of different treatments on pH, weight loss, TSS, TTA and firmness of surface of the fruit, as well as degradation processes resulting in the
strawberries stored at 4 ◦ C for 16 days. formation of dark tissues and brown spots [14,75]. Meanwhile, edible
0 4 8 12 16 coating tested using glycerol and sorbitol was not able to prevent or
3.35 ± 3.55 ± 4.15 ± 3.85 ± 3.55 ±
delay color changes measured by the parameters a* (redness) and b*
Control (yellowness). While other authors also verified a slight reduction in b*
0.01Da 0.01Ca 0.01Aa 0.00Ba 0.00Cb
3.35 ± 3.44 ± 3.93 ± 3.65 ± 3.39 ± values, the results differ from Khodaei [75] found for a* in strawberries
pH GLF
0.01Ea 0.01Cb 0.01Ac 0.01Bc 0.00Dc coated in film solutions prepared using other plasticizers. It should be
3.36 ± 3.44 ± 4.00 ± 3.81 ± 3.76 ±
SLF noted that the red color in strawberry is attributed to the presence of
0.01Ea 0.01Db 0.01Ab 0.01Bb 0.01Ca
15.52 ± 15.39 ± 14.99 ± 14.54 ± 13.90 ± anthocyanins in its composition [14], which decays due to the enzy­
Control matic activity that breaks down the molecules responsible for the
5.41Aa 5.49Aa 5.40 Aa 5.31Aa 5.20Aa
Mass
GLF
14.00 ± 13.97 ± 13.79 ± 13.45 ± 13.02 ± redness in those fruits, resulting in the color degradation during post­
loss 2.77Aa 2.79Aa 2.75 Aa 2.76Aa 2.87Aa harvest storage.
8.68 ± 8.60 ± 8.20 ± 7.71 ± 7.71 ±
SLF
1.63Ab 1.62Ab 1.71Ab 1.62Ab 1.32Ab
6.10 ± 6.33 ± 5.43 ± 4.60 ± 4.33 ± 3.2.2. Weight loss and firmness
Control
0.00Ba 0.06Aa 0.06Cb 0.10Db 0.06Eb To delve into these initial observations, the weight of the samples
TSS GLF
6.07 ± 6.27 ± 6.53 ± 5.67 ± 5.17 ± was monitored during storage time and results are presented in Table 4.
0.06Ca 0.06Aa 0.06 Ba 0.06Da 0.06Ea
During respiration, weight loss happens due to transpiration and loss of
5.97 ± 6.23 ± 6.30 ± 3.36 ± 3.36 ±
SLF
0.06Cb 0.06Bb 0.01Ac 0.06Dc 0.7Dc carbon atoms in each cycle. Strawberries are particularly susceptible to
0.23 ± 0.11 ± 0.13 ± 0.11 ± 0.12 ± losing mass over the time as a consequence of their thin skin, resulting in
Control
0.01Aa 0.01Ca 0.01Ba 0.01Ca 0.01Ba elevated rates of mass transfer of moisture content to their surroundings,
0.19 ± 0.11 ± 0.10 ± 0.10 ± 0.09 ± which is also a cause for tissue damage [22,76]. Mass loss data of the
TTA GLF
0.01Aa 0.01Ba 0.01Ba 0.01Ba 0.00Cb
strawberries tested over 16 days indicate that the coating is efficient at
0.18 ± 0.13 ± 0.11 ± 0.10 ± 0.19 ±
SLF reducing mass loss, particularly the film solution prepared using glyc­
0.08Aa 0.10Aa 0.11Aa 0.12Aa 0.13Aa
3.91 ± 3.53 ± 2.76 ± 2.08 ± 1.84 ± erol, although the mass loss for each sample did not display a significant
Control
0.04Ab 0.03Bc 0.04Cb 0.02Db 0.03Ec difference between them (p ≥ 0.05). Similar findings were observed in
4.43 ± 4.03 ± 3.65 ± 2.95 ± 2.41 ±
Firmness GLF studies involving film coatings applied on strawberries [75,76]. Film
0.06Aa 0.02Bb 0.03Ca 0.03Da 0.02Ea
4.50 ± 4.10 ± 3.67 ± 2.91 ± 2.32 ± coatings are an effective way of creating a protective barrier that
SLF maintains internal moisture and vapor pressure surrounding the coated
0.01Aa 0.01Ba 0.02Ca 0.01Da 0.02Eb
fruits and as such are a viable method of preventing mass loss due to
Different superscript uppercase letters (within each row) show differences be­
mass transfer of water. As for the plasticizer agent, the physicochemical
tween the storage time within same analysis day (p < 0.05). Data shown are the
means ± SD for three replications. properties of the biopolymer solution have an important role in how
well it acts as a barrier. Aspects such as viscosity, density and continuity
of the network structure of the film are significant [77], which could
susceptible to different deterioration processes and their effects are
explain the differences in the results for the GLF and the SLF, as both
expressed as changes in their appearance, such as shape deformation
plasticizers may interact differently with the loquat starch, producing
due to shrinkage, changes in color and the occurrence of mold forming
structures with different barrier properties [22].
on the surface. Upon an initial observation, it is possible to verify that
Vegetal tissue naturally loses mechanical resistance throughout
both coatings effectively delayed visible decay processes of the straw­
storage time; the cell wall, composed mainly of cellulose, hemicellulose
berry samples, which is in agreement with the findings by Peretto [14].
and pectin, suffers hydrolysis by the action of the enzymes poly­
While the control samples started presenting fungi and molds on their
galacturonase, cellulase and pectinesterase, reducing the fruit firmness
surface between day 8 and 12, no visible signs of decay can be noticed in
as a result of the soluble products formed during the maturation process
the coated fruits. However, other aspects such as color and shape were
[14,53]. In order to verify the potential of edible films in preventing
affected during storage time. Once bright red, all samples showed a
firmness loss of coated strawberries, a study was carried out over 16
partial loss of their vivid color and displayed several signs of shrinkage
days, monitoring firmness measurements displayed in Table 4. The
across their deformed surface.
firmness of the control samples exhibited a very strong decrease
Likewise, the film coatings were effective at preventing spoilage.
compared to the coated samples (p < 0.05); those, however, had no
Strawberries are highly perishable and susceptible to fungal infection
significant difference between them (p ≥ 0.05). These results agree with
due to Botrytis cinerea and Rhizopus sp. [64]. According to the results in
the behavior observed for the samples analyzed in terms of weight loss
Table 4, the biopolymeric barrier applied on the strawberries prevented
during the shelf-life study, which is in accordance with other authors
the decay of 1/3 to 2/3 of the number of decayed fruits over the period
who conducted similar experiments [75,78]. While firmness retention is
of time the study was carried out when compared to the control sample.
often attributed to the barrier properties of edible films, slowing dehy­
Khodaei [75] made similar observations with strawberries coated with
dration processes that accelerate the cellular breakdown of the vegetal
different film solutions, verifying that this method reduces significantly
tissue [75,79], Franco [53] points out a possible enhancement of the
the formation of visible molds on the surface of the fruits, as they are less
mechanical properties of the external surface of strawberries due to a
exposed to external agents and their ripening speed is retarded.
positive interaction between the film and the fruit, resulting in a greater
Color is a good indicator of maturation, thus playing a major role in
resistance to rupture. Other studies also found out that the presence of
the acceptance of food products by the consumers and this is no different
calcium in postharvest treatments and the use of essential oils in vapor
for strawberries, so it is imperative that an edible coating is effective at
state also contributes to the maintenance of strawberry firmness
preventing or delaying color changes in the fruits during storage
[14,18].
[18,53]. Table 3 shows the color changes observed throughout the shelf-
life study with coated strawberries. The control samples displayed a very
3.2.3. pH, total soluble solids and total titratable acidity
significant loss of lightness (L*), especially during the first 4 days and it
Regarding pH, total soluble solids (TSS, ◦ Brix) and total titratable
kept decreasing until the end of the monitoring period. Meanwhile, the
acidity (TTA), Table 4 presents the data referring to the coated straw­
coated samples exhibited a reduced decrease of this color parameter
berries and control strawberry (uncoated) during the 16 days of storage.
with no significant difference between the plasticizers used (p ≥ 0.05).
It is possible to observe through the data obtained that, in general, there

10
B.P. Costa et al.
was an increase in the pH value, mainly on days 4 and 8 of storage due to
changes in titratable acidity and metabolic activities converting them to
sugars during storage. Factors such as storage time and treatment used
(coating solution applied) showed statistical variation (p ≤ 0.05) be­
tween GLS, SLF and control group. The pH of the samples had an average
of 3.36 ± 0.01Ea at day 0. The control group demonstrated an increase of
the pH to 4.15 ± 0.01Aa at day 8 of storage. The strawberries coated with
GLF and SLF demonstrated less pH increase in the day 8. This increase
may be related to respiration process once the organic acids act as
substrate for enzymatic reactions of respiration, reducing acids to
sugars, thus, increasing the pH. Ferreira [77] observed a similar
behavior during the evaluation of how cassava and babassu flours
directly affect the pH values on coated Brazilian Cerrado. These authors
attributed this increase in pH to the composition of organic acids that
may be degraded during plant senescence. Also, it is possible to notice
that the reduction in pH at the end of the storage can lead to a reduced
speed of enzymatic browning of vegetables and fruits, as it causes a
reduction in enzymatic activity of polyphenoloxicity [53].
At the same time, when an increase in pH occurs, it is possible to
verify a reduction in acidity values, which display orders of magnitudes
that are inversely proportional, justified by the reduction of organic
acids. This behavior was different for the sample with sorbitol (SLF),
which displayed a reduction at the 12th day of storage (from 0.18 ±
0.08Aa to 0.10 ± 0.12Aa g/L) and an increase on the last day (0.19 ±
0.13Cb g/L). Franco [53], who evaluated the effect of the plasticizer and
modified starch to design biodegradable films to strawberries, found the
opposite effect: except for the sample containing sorbitol, which dis­
played a reduction followed by an increase in the acidity value. The only
sample that obtained statistical variation (p ≤ 0.05) was the GLF with
16 days of storage, which had an acidity of 0.09 ± 0.00Ab g/L.
In the process of cellular respiration there is the consumption of
glucose, which may explain the reduction in TSS during storage since the
strawberry is defined as a non-climacteric fruit, e.g., a fruit with a low
and constant respiratory rate, that keeps breathing after harvesting [80].
For strawberries coated with loquat starch, there was a reduction in TSS
of 29.02 %, 14.83 % and 43.72 % for the control, GLF and SLF samples,
respectively, during the 16 days of storage. This behavior corroborates
the data obtained by Franco [53], who evaluated strawberry storage for
8 days.
4. Conclusions
The pursuit for improvements of fruit conservation, and shelf-life
extending led to the development of biodegradable films based on
modified and bioactive loquat (Eriobotrya japonica Lindl.) seed starch
plasticized with glycerol and sorbitol. The GLF and SLF samples formed
thin and flexible films, with excellent opacity, solubility, physical, me­
chanical and water vapor permeability characteristics. The samples
displayed low values of solubility, thickness, and opacity. Through the
SEM micrographs it was possible to verify a smoother and uniform
surface associated to low values of WVP. The distinguishable behavior
between GLF and SLF films and available data from other studies may be
attributed to the increase of hydrogen bonding between the chain, and
to the polymeric chains arrangement during the drying step at the film
formation stage. The overall condition of the strawberries was
improved, since both film samples extended the shelf-life, retarding the
senescence process. The bioactive film based on loquat seed starch
allowed to decrease the decay rates of strawberries under refrigerated
condition, maintaining firmness, and color, reducing the weight loss
increasing shelf-life up to 16 days. Moreover, the coating treatments
applied to strawberries samples had a beneficial impact to preserve
ascorbic acid, total phenolics content in fruit during the present study.
The results can be attributed to the effective bioactivity provided by the
modified starch which reduced fungal decay and microbial growth.
From the results it is possible to conclude that these efforts may help the
food industry to decrease strawberry losses during commercialization
11
Progress in Organic Coatings 175 (2023) 107320
and increase the intake of remarkable nutrients carried by the antioxi­
dant loquat seed starch coatings.
Funding
The research was financially supported by CAPES (Coordination for
the Improvement of Higher Education Personnel) granted to B. P. Costa
(grant number 88882.3816556/2019-01). R.H. Ribani would like to
thank the National Council for Scientific and Technological Develop­
ment – CNPq (grant number 314184/2020-1) for the financial aid with
her research projects.
CRediT authorship contribution statement
Bruno Patrício Costa: Conceptualization, Software, Validation,
Formal analysis, Investigation, Resources, Data curation, Writing –
original draft. Daniele Carpiné: Conceptualization, Validation, Data
curation, Writing – original draft. Mônica Ikeda: Formal analysis,
Investigation, Writing – review & editing. Igor Artur Eller Pazzini:
Writing – review & editing. Fillemon Edillyn da Silva Bambirra Alves:
Writing – review & editing. Anely Maciel de Melo: Formal analysis,
Investigation, Writing – review & editing. Rosemary Hoffmann Rib­
ani: Conceptualization, Writing – original draft, Writing – review &
editing, Supervision, Project administration, Funding acquisition.
Declaration of competing interest
The authors declare no conflict of interest.
Data availability
No data was used for the research described in the article.
Acknowledgments
The authors would like to thank CAPES (Coordination for the
Improvement of Higher Education Personnel) for the financial support
granted to B. P. Costa (grant number 88882.3816556/2019-01), as well
as the support of the Post-Graduation Program in Food Engineering
(Federal University of Paraná, Curitiba, Brazil). The authors would also
like to thank R. H. Ribani of the National Council for Scientific and
Technological Development CNPq (grant number 432361/2018-9) for
the financial support, as well as also acknowledge the support of the
Center of Electronic Microscopy of UFPR for the scanning electron mi­
croscopy analysis and thank the UFPR and Chemistry department for the
laboratory structure and DRX of the Physics department.
References
[1] S. Lovison, Taking Action against the Rising Tide of Marine Plastic Pollution, A
Case Study of the Surfrider Foundation, UC Santa Barbara, 2018.
[2] S. Adkins, From disposable culture to disposable people, in: The Unintended
Consequences of Plastics, Resource Publications – Eugene, Oregon, 2018.
[3] A.L. Brooks, S. Wang, J.R. Jambeck, The Chinese import ban and its impact on
global plastic waste trade, ScienceAdvances 4 (6) (2018), eaat0131, https://doi.
org/10.1126/sciadv.aat0131.
[4] A. Mohamed, O. El Galiou, S. Zantar, A. Arakrak, A. Laglaoui, M.H. Zerrouk, Edible
films and coatings: major challenges and potential applications in food packaging.
A review, in: A.K. Shukla (Ed.), Food Packaging: The Smarter Way, Springer,
Singapore, 2022, https://doi.org/10.1007/978-981-16-7196-8_8.
[5] Y. Shahbazi, N. Shavisi, N. Karami, Development of edible bioactive coating based
on mucilages for increasing the shelf life of strawberries, Food Meas. 15 (2021)
394–405, https://doi.org/10.1007/s11694-020-00638-3.
[6] N.C. Deepika, M. Meghwal, P.K. Prabhakar, A. Singh, R. Rani, R.K. Kadeppagari,
Edible coatings and films from agricultural and marine food wastes, in: C.
M. Hussain, R.K. Kadeppagari (Eds.), Biotechnology for Zero Waste, 2022, https://
doi.org/10.1002/9783527832064.ch35.
[7] H.M. Díaz-Mula, M. Serrano, D. Valero, Alginate coatings preserve fruit quality and
bioactive compounds during storage of sweet cherry fruit, Food Bioprocess
Technol. 5 (2012) 2990–2997, https://doi.org/10.1007/s11947-011-0599-2.
B.P. Costa et al.
[8] S. Galus, J. Kadzińska, Food applications of emulsion-based edible films and
coatings, Trends Food Sci. Technol. 45 (2) (2015) 273–283, https://doi.org/
10.1016/j.tifs.2015.07.011. ISSN 0924–2244.
[9] Pramod Raghav, Nidhi Agarwal, Mitu Saini, in: Edible Coating of Fruits and
Vegetables: A R 1, 2016, pp. 2455–5630.
[10] Y. Shahbazi, Application of carboxymethyl cellulose and chitosan coatings
containing Mentha spicata essential oil in fresh strawberries, Int. J. Biol.
Macromol. 112 (2018) 264–272.
[11] A.L. Perdones, A. Sánchez-González, M. Chiralt, Vargas, effect of chitosan–lemon
essential oil coatings on storage-keeping quality of strawberry, Postharvest Biol.
Technol. 70 (2012) 32–41.
[12] Lan-Ying Hu, Hu. Shu-Li, Wu. Jun, Yan-Hong Li, Ji-Lian Zheng, Zhao-Jun Wei,
Jian Liu, Hui-Li Wang, Yong-Sheng Liu, Hu.a. Zhang, Hydrogen sulfide prolongs
postharvest shelf life of strawberry and plays an antioxidative role in fruits,
J. Agric. Food Chem. 60 (35) (2012) 8684–8693, https://doi.org/10.1021/
jf300728h.
[13] M.S. Aday, Riza Temizkan, Mehmet Burak Büyükcan, Cengiz caner; an innovative
technique for extending shelf life of strawberry: ultrasound, LWT - Food Sci.
Technol. 52 (2) (2013) 93–101, https://doi.org/10.1016/j.lwt.2012.09.013. ISSN
0023–6438.
[14] G. Peretto, Du. Wen-Xian, Roberto J. Avena-Bustillos, Bouy L. Siov, Sui
Sheng Sarreal, T. Hua, Paolo Sambo, Tara H. McHugh, Increasing strawberry shelf-
life with carvacrol and methyl cinnamate antimicrobial vapors released from
edible films, Postharvest Biol. Technol. 89 (2014) 11–18, https://doi.org/10.1016/
j.postharvbio.2013.11.003. ISSN 0925–5214.
[15] K. Aaby, I.H. Grimsbo, M.B. Hovda, T.M. Rode, Effect of high pressure and thermal
processing on shelf life and quality of strawberry purée and juice, Food Chem. 260
(2018) 115–123, https://doi.org/10.1016/j.foodchem.2018.03.100. ISSN
0308–8146.
[16] C. Han, Y. Zhao, S.W. Leonard, M.G. Traber, Edible coatings to improve storability
and enhance nutritional value of fresh and frozen strawberries (Fragaria ×
ananassa) and raspberries (Rubus ideaus), Postharvest Biol. Technol. 33 (1) (2004)
67–78.
[17] B.M. Nur, et al., IOP Conf. Ser.: Earth Environ. Sci. 922 (2021) 012065.
[18] C. Ribeiro, António A. Vicente, José A. Teixeira, Cândida Miranda, Optimization of
edible coating composition to retard strawberry fruit senescence, Postharvest Biol.
Technol. 44 (1) (2007) 63–70, https://doi.org/10.1016/j.
postharvbio.2006.11.015. ISSN 0925–5214.
[19] L.C. Garcia, L.M. Pereira, C.I.G. de Luca Sarantópoulos, M.D. Hubinger, Effect of
antimicrobial starch edible coating on shelf-life of fresh strawberries, Packag.
Technol. Sci. 25 (2012) 413–425, https://doi.org/10.1002/pts.987.
[20] L.C. Garcia, L.M. Pereira, C.I.G. de Luca Sarantópoulos, et al., Selection of an edible
starch coating for minimally processed strawberry, Food Bioprocess Technol 3
(2010) 834–842, https://doi.org/10.1007/s11947-009-0313-9.
[21] Ariela Betsy Thomas, et al., Cassava starch edible coating incorporated with
propolis on bioactive compounds in strawberries, Cienc. Agrotecnol. 40 (1) (2016)
87–96, https://doi.org/10.1590/S1413-70542016000100008.
[22] M.I. Pinzon, L.T. Sanchez, C.C. Villa, Essential oil nanoemulsions as antimicrobials
and antioxidants in composite food packaging, in: T. Gutiérrez (Ed.), Polymers for
Agri-Food Applications, Springer, Cham, 2019, https://doi.org/10.1007/978-3-
030-19416-1_26.
[23] C.I. Calvino, S.G. Martínez, S.R. Downie, The evolutionary history of eryngium
(Apiaceae, Saniculoideae): rapid radiations, long distance dispersals, and
hybridizations, Mol. Phylogenet. Evol. 46 (3) (2008) 1129–1150.
[24] S.J. García, H.R. Fischer, S. van der Zwaag, A critical appraisal of the potential of
self-healing polymeric coatings, Prog. Org. Coat. 72 (3) (2011) 211–221, https://
doi.org/10.1016/j.porgcoat.2011.06.016. ISSN 0300–9440.
[25] T.L. Cao, K.B. Song, Effects of gum karaya addition on the characteristics of loquat
seed starch films containing oregano essential oil, Food Hydrocolloids 97 (2019)
105198, https://doi.org/10.1016/j.foodhyd.2019.105198. ISSN 0268-005X.
[26] T.R.C. Barbi, G.L. Teixeira, P.S. Hornung, S. Ávila, R. Hoffmann-Ribani, Eriobotrya
japonica seed as a new source of starch: assessment of phenolic compounds,
antioxidant activity, thermal, rheological and morphological properties, Food
Hydrocoll. 77 (2018) 646–658, https://doi.org/10.1016/j.foodhyd.2017.11.006.
[27] B.P. Costa, D. Carpiné, F.E. da Silva Bambirra Alves, et al., Thermal, structural,
morphological and bioactive characterization of acid and neutral modified loquat
(Eriobotrya japonica lindl.) seed starch and its by-products, J. Therm. Anal.
Calorim. (2021), https://doi.org/10.1007/s10973-021-10965-2.
[28] AOAC, American association of official analytical chemists, in: Official Methods of
Analysis of the American Association of Official Analytical Chemists, (17th ed.),
Gaithersburg, USA, 2000.
[29] C. Martínez, F. Cuevas, Evaluación de la calidad culinaria y molinera del arroz,
Centro Internacional de Agricultura Tropical (CIAT), 1989, https://doi.org/
10.1017/CBO9781107415324.004.
[30] ASTM Standard D2457-13, Standard test method for specular gloss of plastic films
and solid plastics, in: Annual Book of ASTM Standards 2013, ASTM International,
West Conshohocken, PA, 2013.
[31] ASTM Standard D6988-13, Standard guide for determination of thickness ofs
plastic film test specimens, in: Annual Book of ASTM Standards 2013, ASTM
International, West Conshohocken, PA, 2013.
[32] Y. Zahedi, B. Ghanbarzadeh, N. Sedaghat, Physical properties of edible emulsified
films based on pistachio globulin protein and fatty acids, J. Food Eng. 100 (1)
(2010) 102–108, https://doi.org/10.1016/j.jfoodeng.2010.03.033.
[33] ASTM Standard D543-20, Standard practices for evaluating the resistance of
plastics to chemical reagents, in: Annual Book of ASTM Standards 2020, ASTM
International, West Conshohocken, PA, 2020.
12
Progress in Organic Coatings 175 (2023) 107320
[34] D. Carpiné, J.L.A. Dagostin, L.C. Bertan, et al., Development and characterization
of soy protein isolate emulsion-based edible films with added coconut oil for olive
oil packaging: barrier, mechanical, and thermal properties, Food Bioprocess
Technol. 8 (2015) 1811–1823, https://doi.org/10.1007/s11947-015-1538-4.
[35] ASTM Standard E96/E96M, Standard test methods for water vapor transmission of
materials, in: Annual Book of ASTM Standards 2013, ASTM International, West
Conshohocken, PA, 2013.
[36] B.C. Maniglia, L. Tessaro, A.P. Ramos, D.R. Tapia-Blácido, Which plasticizer is
suitable for films based on babassu starch isolated by different methods? Food
Hydrocoll. 89 (August 2018) (2019) 143–152, https://doi.org/10.1016/j.
foodhyd.2018.10.038.
[37] I. Benzie, J. Strain, The ferric reducing ability of plasma (FRAP)as a measure of
“antioxidan power”: the FRAP assay analytical biochemistry, Anal. Biochem. 239
(1996) 70–76.
[38] W. Brand-Williams, M.E. Cuvelier, C. Berset, Respostas perceptivas E, LWT Food
Sci. Technol. 28 (1) (1995) 25–30, https://doi.org/10.1016/S0023-6438(95)
80008-5.
[39] R. Re, N. Pellegrini, A. Protegente, A. Pannala, M. Yang, C. Rice-Evans, Antioxidant
activity applying an improved ABTS radical cation decolorization assay, Free
Radic. Biol. Med. 26 (1999) 1231–1237.
[40] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventós, Analysis of total phenols and
other oxidation substrates and antioxidants by means of folin-ciocalteu reagent,
Methods Enzymol. 299 (1974) (1998) 152–178, https://doi.org/10.1016/S0076-
6879(99)99017-1.
[41] Hunterlab, The Color Management Company. Universal Software. Version 3.2.
Reston, 1997.
[42] S. Santacruz, C. Rivadeneira, M. Castro, Edible films based on starch and chitosan.
Effect of starch source andconcentration, plasticizer, surfactant’s hydrophobic tail
andmechanical treatment, Food Hydrocoll. 49 (2015) 89–94, https://doi.org/
10.1016/j.foodhyd.2015.03.019.
[43] F.M. Fakhouri, S.M. Martelli, T. Caon, J.I. Velasco, L.H.I. Mei, Edible films and
coatings based on starch/gelatin: film properties and effect of coatings on quality
of refrigerated red crimson grapes, Postharvest Biol. Technol. 109 (2015) 57–64,
https://doi.org/10.1016/j.postharvbio.2015.05.015.
[44] M. Sapper, A. Chiralt, Starch-based coatings for preservation of fruits and
vegetables, Coatings 8 (5) (2018), https://doi.org/10.3390/coatings8050152.
[45] A. Muñoz-Bonilla, A. Kubacka, M. Fernández-García, M. Ferrer, M.L.
Cerrada Fernández-García, Visible and ultraviolet antibacterial behavior in
PVDF–TiO2 nanocomposite films, Eur. Polym. J. 71 (2015) 412–422, https://doi.
org/10.1016/j.eurpolymj.2015.08.020. ISSN 0014–3057.
[46] A. Galindez, L.D. Daza, A. Homez-Jara, V.S. Eim, H.A. Váquiro, Characterization of
ulluco starch and its potential for use in edible films prepared at low drying
temperature, Carbohydr. Polym. 215 (January) (2019) 143–150, https://doi.org/
10.1016/j.carbpol.2019.03.074.
[47] G.F. Nogueira, B.d.O. Leme, G.R.S.d. Santos, J.V.d. Silva, P.B. Nascimento, C.
T. Soares, F.M. Fakhouri, R.A. de Oliveira, Edible films and coatings formulated
with arrowroot starch as a non-conventional starch source for plums packaging,
Polysaccharides 2 (2021) 373–386, https://doi.org/10.3390/
polysaccharides2020024.
[48] E. Basiak, A. Lenart, F. Debeaufort, Effects of carbohydrate/protein ratio on the
microstructure and the barrier and sorption properties of wheat starch–whey
protein blend edible films, J. Sci. Food Agric. 97 (3) (2017) 858–867, https://doi.
org/10.1002/jsfa.7807.
[49] P. Sobral, Thickness effects of myofibrillar protein based edible films on their
functional properties, Pesq. Agrop. Brasileira 35 (6) (2000) 1251–1259, https://
doi.org/10.1590/S0100-204X2000000600022.
[50] R.U. Hatmi, Erni Apriyati, Nurdeana cahyaningrum; edible coating quality with
three types of starch and sorbitol plasticizer, in: E3S Web Conf 142, 2020,
p. 02003, https://doi.org/10.1051/e3sconf/202014202003. Published online:
2020-01-21.
[51] P. Veiga-Santos, C. Ditchfield, C.C. Tadini, Development and evaluation of a novel
pH indicator biodegradable film based on cassava starch, J. Appl. Polym. Sci. 120
(2011) 1069–1079, https://doi.org/10.1002/app.33255.
[52] V.P. Romani, A.V. Machado, D.Olsen Bradley, Vilásia G. Martins, Effects of pH
modification in proteins from fish (Whitemouth croaker) and their application in
food packaging films, Food Hydrocolloids 74 (2018) 307–314, https://doi.org/
10.1016/j.foodhyd.2017.08.021. ISSN 0268–005X.
[53] M.J. Franco, A.A. Martin, L.F. Bonfim Jr., J. Caetano, G.A. Linde, D.C. Dragunski,
Effect of plasticizer and modified starch on biodegradable films for strawberry
protection, J. Food Process. Preserv. 41 (2017), e13063, https://doi.org/10.1111/
jfpp.13063.
[54] P.L.M. Veiga-Santos, M.P. Oliveira, A.J. Cereda, A.R.P.Scamparini Alves,
Mechanical properties, hydrophilicity and water activity of starch-gum films: effect
of additives and deacetylated xanthan gum, Food Hydrocolloids 19 (2) (2005)
341–349, https://doi.org/10.1016/j.foodhyd.2004.07.006. ISSN 0268–005X.
[55] R.B. Warkoyo, D.W. Marseno, J. Karyadi, Sifat Fisik, Mekanik Dan Barrier Edible
Film Berbasis Pati Umbi Kimpul (Xanthosoma Sagittifolium) Yang Diinkorporasi
Dengan Kalium Sorbat, Agritech 34 (01) (2014) 72–81, https://doi.org/10.22146/
agritech.9525.
[56] A. Rusli, M. Salengke, M.M. Tahir, in: Karakterisasi Edible Film Karagenan Dengan
Pemlastis Gliserol 20, Jphpi, 2017, pp. 219–229 (November).
[57] M.L. Sanyang, S.M. Sapuan, M. Jawaid, M.R. Ishak, J. Sahari, Effect of glycerol and
sorbitol plasticizers on physical and thermal properties of sugar palm starch-based
films, in: Recent Advances in Environment, Ecosystems and Development Effect,
2015, pp. 157–162.
B.P. Costa et al.
[58] S.W. Lusiana, D. Putri, I.Z. Nurazizah, Bahruddin., Bioplastic properties of sago-
PVA starch with glycerol and sorbitol plasticizers, Journal of Physics: Conference
Series 1351 (1) (2019), https://doi.org/10.1088/1742-6596/1351/1/012102.
[59] G.F. Nogueira, F.M. Fakhouri, R.A. de Oliveira, Extraction and characterization of
arrowroot (Maranta arundinaceae L.) starch and its application in edible films,
Carbohydr. Polym. 186 (2018) 64–72, https://doi.org/10.1016/j.
carbpol.2018.01.024.
[60] R. Sothornvit, J.M. Krochta, Plasticizers in edible films and coatings, Innov. Food
Packag. 403–433 (2005), https://doi.org/10.1016/B978-012311632-1/50055-3.
[61] S. Guilbert, B. Cuq, N. Gontard, Food Addit. Contam. 14 (1997) 741.
[62] M.S. Rao, S.R. Kanatt, S.P. Chawla, A. Sharma, Chitosan and guar gum composite
films: preparation, physical, mechanical and antimicrobial properties,
Carbohydrate Polymers 82 (4) (2010) 1243–1247, https://doi.org/10.1016/j.
carbpol.2010.06.058. ISSN 0144–8617.
[63] A.A. Al-Hassan, M.H. Norziah, Starch–gelatin edible films: water vapor
permeability and mechanical properties as affected by plasticizers, Food
Hydrocolloids 26 (1) (2012) 108–117, https://doi.org/10.1016/j.
foodhyd.2011.04.015. ISSN 0268–005X.
[64] M.A. García, M.N. Martino, N.E. Zaritzky, Edible starch films and coatings
characterization: scanning electron microscopy, water vapor, and gas
permeabilities, Scanning 21 (1999) 348–353, https://doi.org/10.1002/
sca.4950210508.
[65] M.A. Bertuzzi, E.F. Castro Vidaurre, M. Armada, J.C. Gottifredi, Water vapor
permeability of edible starch-based films, J. Food Eng. 80 (3) (2007) 972–978,
https://doi.org/10.1016/j.jfoodeng.2006.07.016. ISSN 0260–8774.
[66] I.S. Arvanitoyannis, Atsuyoshi Nakayama, Sei-ichi aiba; chitosan and gelatin based
edible films: state diagrams, mechanical and permeation properties, Carbohydr.
Polym. 37 (4) (1998) 371–382, https://doi.org/10.1016/S0144-8617(98)00083-6.
ISSN 0144–8617.
[67] P. Treenate, P. Monvisade, M. Yamaguchi, The effect of glycerol/water and
sorbitol/water on the plasticization of hydroxyethylacryl chitosan/sodium alginate
films, in: MATEC Web of Conferences 30, 2015, https://doi.org/10.1051/
matecconf/20153002006.
[68] A. Jangchud, M.S. Chinnan, Properties of peanut protein film: sorption isotherm
and plasticizer effect, LWT Food Sci. Technol. 32 (2) (1999) 89–94, https://doi.
org/10.1006/fstl.1998.0498.
[69] A.J. Palacios-Fonseca, J. Castro-Rosas, C.A. Gómez-Aldapa, T. Tovar-Benítez, B.
M. Millán-Malo, A. del Real, M.E. Rodríguez-García, Effect of the alkaline and acid
treatment on the physicochemical properties of corn starch, CYTA – Journal of
Food 11 (1) (2013) 67–74, https://doi.org/10.1080/19476337.2012.761651.
13
Progress in Organic Coatings 175 (2023) 107320
[70] S.Y.Z. Zainuddin, I. Ahmad, H. Kargarzadeh, Cassava starch biocomposites
reinforced with cellulose nanocrystals from kenaf fibers, Compos. Interfaces 20 (3)
(2013) 189–199, https://doi.org/10.1080/15685543.2013.766122.
[71] M.V. Debandi, C. Bernal, N.J. Francois, Development of biodegradable films based
on chitosan/glycerol blends suitable for biomedical applications, J. Tissue Sci. Eng.
07 (03) (2017), https://doi.org/10.4172/2157-7552.1000187.
[72] Y. Qin, Y. Liu, L. Yuan, H. Yong, J. Liu, Preparation and characterization of
antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver
nanoparticles and purple corn extract, Food Hydrocolloids (2019), https://doi.org/
10.1016/j.foodhyd.2019.05.017.
[73] N. Benbettaïeb, F. Debeaufort, T. Karbowiak, Bioactive edible films for food
applications: mechanisms of antimicrobial and antioxidant activity, CRC Crit. Rev.
Food Sci. Nutr. 59 (21) (2019) 3431–3455, https://doi.org/10.1080/
10408398.2018.1494132.
[74] M.S.L. Ferreira, M.C.P. Santos, T.M.A. Moro, et al., Formulation and
characterization of functional foods based on fruit and vegetable residue flour,
J. Food Sci. Technol. 52 (2015) 822–830, https://doi.org/10.1007/s13197-013-
1061-4.
[75] D. Khodaei, Zohreh Hamidi-Esfahani, Edris rahmati; effect of edible coatings on the
shelf-life of fresh strawberries: a comparative study using TOPSIS-Shannon entropy
method, NFS J. 23 (2021) 17–23, https://doi.org/10.1016/j.nfs.2021.02.003. ISSN
2352–3646.
[76] Y. Shahbazi, N. Shavisi, N. Karami, Development of edible bioactive coating based
on mucilages for increasing the shelf life of strawberries, Food Meas. 15 (2021)
394–405, https://doi.org/10.1007/s11694-020-00638-3.
[77] D.C.M. Ferreira, G. Molina, F.M. Pelissari, Effect of edible coating from cassava
starch and babassu flour (Orbignya phalerata) on brazilian cerrado fruits quality,
Food Bioprocess Technol. 13 (2020) 172–179, https://doi.org/10.1007/s11947-
019-02366-z.
[78] S. Mali, M.V.E. Grossmann, Effects of yam starch films on storability and quality of
fresh strawberries (Fragaria ananassa), J. Agric. Food Chem. 51 (24) (2003)
7005–7011, https://doi.org/10.1021/jf034241c.
[79] M.I. Pinzon, L.T. Sanchez, O.R. Garcia, R. Gutierrez, J.C. Luna, C.C. Villa,
Increasing shelf life of strawberries (Fragaria ssp.) by using a banana
starchchitosan-Aloe vera gel composite edible coating, Int. J. Food Sci. Technol. 55
(1) (2020) 92–98.
[80] R.P. Campos, A. Kwiatkowski, E. Clemente, Post-harvest conservation of organic
strawberries coated with cassava starch and chitosan, Revista Ceres 58 (5) (2011)
554–560, https://doi.org/10.1590/S0034-737X2011000500004 [Accessed 3
August 2022].