Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables
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Date
2024
Authors
Baquero Aznar, VíctorSalvador, María Luisa
González Buesa, Jaime
Journal Title
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Typology
Conference MaterialPoster
Abstract
The application of coatings or multilayer structures containing hydrophobic materials led to a decrease in the WVTR of the EWP films. Nevertheless,
the use of beeswax as a coating resulted in an increase in the opacity of the EWP films.
• The use of EWP films for packaging fresh-cut celery resulted in marked dehydration and strong weight loss.
• For packaging cherry tomatoes, EWP film coated with beeswax is an alternative as the product exhibited behavior comparable to that of PLA films.
• Improvements in EWP films are required to obtain results comparable to those of OPP films.
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Bibliographic citation
11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024)
AGROVOC subjects
Cera de abejaEnvasado de alimentos
Clara de huevo
Envasado bajo atmósfera modificada
Sponsorship
This work was supported by the Ministerio de Ciencia e Innovación of Spain
(project PID2019–108080RR-I00, and grant PRE2020-094379 to V. Baquero), and by the T07_23R Consolidated Group of the Gobierno de Aragón.