Journal of Food Technology and Preservation

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Review Article - Journal of Food Technology and Preservation (2021) Volume 5, Issue 8

Designing composite polysaccharide-based edible coatings to extend the shelf life of berries (black mulberries).

Chitosan and cassava starch are natural biopolymers that have been widely used in edible coating due to their attractive properties, such as biodegradability, biocompatibility and low cost. In a recent research published by our group, we found that a chitosan/cassava starch composite edible coating was able to extend the shelf life of black mulberries stored at 5ºC. The aim of this work was to review the main characteristics of the composite edible coating putting emphasis on gases exchanges and firmness changes of coated black mulberry. Author(s): Sonia Cecilia Sgroppo*, Ojeda GA

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