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Starch-Based Coatings for Preservation of Fruits and Vegetables

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Starch-Based Coatings for Preservation of Fruits and Vegetables

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dc.contributor.author Sapper, Mayra Ileana es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2020-04-24T07:13:50Z
dc.date.available 2020-04-24T07:13:50Z
dc.date.issued 2018 es_ES
dc.identifier.uri http://hdl.handle.net/10251/141446
dc.description.abstract [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. es_ES
dc.description.sponsorship 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. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Coatings es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Edible coating es_ES
dc.subject Starch es_ES
dc.subject Antifungal es_ES
dc.subject Postharvest es_ES
dc.subject Preservation es_ES
dc.subject Fruit es_ES
dc.subject Vegetable es_ES
dc.subject Wettability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Starch-Based Coatings for Preservation of Fruits and Vegetables es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/coatings8050152 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00037-C02/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GRISOLIA%2F2015%2F001/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sapper, MI.; Chiralt, A. (2018). Starch-Based Coatings for Preservation of Fruits and Vegetables. Coatings. 8(5). https://doi.org/10.3390/coatings8050152 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/coatings8050152 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 5 es_ES
dc.identifier.eissn 2079-6412 es_ES
dc.relation.pasarela S\361065 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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