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