Comparative Study of Active Edible Coatings Based on Yam Starch and Cassava Starch

Abstract

Aim. To compare the properties of active edible materials to active edible based on yam and cassava starch with the incorporation of essential oil of oregano (Origanum vulgare) (OEO) for application in grape coating. Materials and methods. The film-forming dispersions were obtained and the contact angle on different kinds of fruits and vegetables and the stability of the dispersions were determined. Subsequently, the films were obtained by casting, their physicochemical properties were evaluated, such as antioxidant capacity, antimicrobial capacity, among others. The grapes were covered with the best treatments and weight loss was traced and a visual inspection of their condition was carried out. Results. Remarkable differences were evident between the materials obtained from these two starch sources. The yam dispersions showed to be more stable, additionally, their films had higher moisture content, lower water absorption capacity, higher internal transmittance and slightly higher antimicrobial and antioxidant capacity. Conclusions. In the application as a coating, it was observed that the grapes coated with yam-based dispersions lost weight at a slower rate, maintaining them in good condition for a longer time, evidencing a greater potential in this type of applications compared to cassava starch.