Film-forming Dispersions Research Articles

Multi-Component Biodegradable Materials Based on Water Kefir Grains and Yeast Biomasses: Effect of the Mixing Ratio on the Properties of the Films.

The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations. In this study, we developed new biopolymeric blend materials based on the entire biomasses of water kefir grains and yeast. Film-forming dispersions with varying ratios of water kefir to yeast (100/0, 75/25, 50/50 25/75 and 0/100) underwent ultrasonic homogenisation and thermal treatment, resulting in homogeneous dispersions with pseudoplastic behaviour and interaction between both biomasses. Films obtained by casting had a continuous microstructure without cracks or phase separation. Infrared spectroscopy revealed the interaction between the blend components, leading to a homogeneous matrix. As the water kefir content in the film increased, transparency, thermal stability, glass transition temperature and elongation at break also increased. The thermogravimetric analyses and the mechanical tests showed that the combination of water kefir and yeast biomasses resulted in stronger interpolymeric interactions compared to single biomass films. The ratio of the components did not drastically alter hydration and water transport. Our results revealed that blending water kefir grains and yeast biomasses enhanced thermal and mechanical properties. These studies provided evidence that the developed materials are suitable candidates for food packaging applications.

Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

Film-forming solutions based on four types of biopolymers were prepared and their rheological properties were determined. High methylated apple pectin and sodium alginate were used at the concentrations 1%, 1.5%, and 2%, whereas soy protein isolate and pork gelatin were obtained at 4%, 8%, and 12%. The parameters determining the production of the appropriate type of packaging film or edible coating are the setting time on the substrate, regardless of its type, and the gelation temperature, which were analyzed in the study by determination of flow curves and rheological parameters of prepared dispersions. The Newtonian model was used to describe the flow curves of the gelatin and sodium alginate solutions, while the Ostwald–de Waele model was used to describe the flow curves of the soy protein isolate and high methylated apple pectin solutions. The apparent viscosity of all solutions increased with increasing biopolymer concentrations, from 0.0042 to 0.0061 Pa·s and from 0.0187 to 0.0884 Pa·s for high-methylated apple pectin and sodium alginate, respectively; whereas, for a protein-based solution the viscosity increase was from 0.024 to 0.100 Pa·s and from 0.0018 to 0.0056 Pa·s for soy and gelatin, respectively. Modulus of elasticity curves appeared only at the highest concentrations, which means that the formation of the continuous structure of film or coating occurs by different mechanisms depending on the biopolymer type and its amount dispersed in aqueous solutions.

Impact of high pressure homogenization on the properties of potato flour film-forming dispersions and the resulting films

The properties of potato flour film-forming dispersions obtained with high pressure homogenization (HPH) at a pressure ranging from 15 to 60 MPa with 1, 3, and 5 passes and their resultant films were investigated. The median particle size of the dispersions with HPH treatment decreased from 111.65 μm to 10.71 μm, and the result was confirmed by microscopic images. Although the apparent viscosity of homogenized dispersion was smaller than that of the unhomogenized sample, it was noted that the apparent viscosity of homogenized dispersions increased sequentially with pressure and pass. The resultant films with HPH treatment had smoother surfaces, better moisture barrier properties, higher hydrophobicity, lower moisture content, and better transparency. The HPH treatment favored the retrogradation of film, but glass transition temperature had no significant change. The use of HPH increased tensile strength from 6.58 MPa to 11.14 MPa, while elongation at break decreased first and then increased. Potato flour films with HPH treatment show good physicochemical properties and have potential application in food packaging.

Effect of oleic acid on the release of tetrahydrocurcumin in chitosan-based films

The first objective of this study was to develop chitosan (CH)-carboxymethyl cellulose (CMC) film forming dispersions (FFDs) containing oleic acid for the encapsulation of a hydrophobic active curcumin derivative (tetrahydrocurcumin-THC). The second objective examined the impact of oleic acid on the release of THC and the associated antioxidant and antimicrobial action of CH-CMC-THC films. Oleic acid had a strong negative impact on THC release potentially due to the stability of the THC encapsulation in the oleic acid droplet, as suggested by ATR-FTIR and SEM analyses. The in vitro antifungal activity against Botrytis cinerea, indicated significant antifungal activity of THC and CH-CMC FFD with or without oleic acid. In contrast, in vivo experiments consisting of the CH-CMC-THC FFD coating of blackberries had no effect on the microbial charge irrespective of the oleic acid presence. In addition, the visual appearance of the CH-CMC-THC FFDs coated-blackberries seemed better in the absence of oleic acid.

Stability of Film-Forming Dispersions: Affects the Morphology and Optical Properties of Polymeric Films.

Starch-based films are promising alternatives to synthetic films in food packaging. They were widely studied in terms of mechanical and optical properties. In food packaging, optical properties are of great interest because ultra violet (UV-light) protection is strictly required. Nevertheless, the characterization of film-forming dispersions was poorly addressed, especially regarding its correlation with the film produced. In this work, we characterized film-forming dispersions at different compositions of starch and carboxymethyl cellulose (CMC) by Turbiscan. This instrument is based on multiple light scattering and gives significant information about the miscibility of polymers in the dispersed phase. Indeed, it identifies the phenomena of destabilization and phase separation before their visibility to the unaided eye. This work aimed to study whether the homogeneous/inhomogeneous morphology of films could be forecast by the analysis of profiles obtained in the dispersed phase. The films produced were investigated by optical microscopy and absorbance analysis. As the CMC fraction increased, Turbiscan showed reduced phase separation. This implies better miscibility of mixture components and higher gelification degree. The related film was more homogeneous and presented higher UV absorbance. Consequently, film-forming dispersions and optical properties of films are strictly correlated and Turbiscan-based analysis is very useful to investigate the dispersion stability and predict the film quality.

Biodegradable green composite film developed from Moringa Oleifera (Sahajana) seed filler and PVA: Surface functionalization, characterization and barrier properties

The present work focuses on surface functionalization, characterization, biodegradability and barrier properties of MOSF as a practicable reinforcement in PVA matrix. Film-forming dispersions at different concentrations of alkali and acid treatments were casted at room temperature. The effect of surface modifications on the developed film’s compositional, physical, mechanical, biodegradability and barrier properties were analyzed. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM) and Atomic force microscopy (AFM) were used to describe the functional composition, formation and surface morphology of the film. The 5% acid treated film significantly increases the tensile strength (33.69 MPa) and flexural strength (56.612 MPa), which was close to the frequently used LDPE and HDPE package films. Composite films were moisture absorptive but simultaneously capable to maintain uniformity and composition upon modifications. Lower water vapor permeability (1.42 × 10−10gs−1 m−1 Pa−1), eminent biodegradability proved the suitability of composite film for various packaging applications.

Impact of the film-forming dispersion pH on the properties of yeast biomass films.

Yeast biomass, mainly composed of proteins and polysaccharides (mannans and β-glucans), has been proposed to develop films. pH can affect the solubility of polysaccharides, the structure of the cell wall, and the interactions between proteins. Considering the potential impact of these effects, the pH of yeast film-forming dispersions was studied from 4 to 11. In tensile tests, samples increased their elongation by increasing pH, from 7 ± 2% (pH4) to 29 ± 5% (pH 11), but Young's modulus was not significantly modified. Regarding thermal degradation, the maximum degradation rate temperature was shifted 46 °C from pH4 to 11. Differences in water vapour permeability, colour, opacity, and roughness of films were also found. According to the results of differential protein solubility assay, hydrophobic interactions and hydrogen bonding were promoted at pH4, but disulfide bonds were benefited at pH 11, in addition to partial β-glucan dissolution and break-up of the alkali-sensitive linkage in molecules from the cell wall. The results lead to the conclusion that film-functional characteristics were greatly benefited at pH 11 in comparison with the regular pH of dispersion (pH6). These results could help in understanding and selecting the pH conditions to enhance the desired properties of yeast biomass films. © 2021 Society of Chemical Industry.

Corn Starch‐Chitosan Proportion Affects Biodegradable Film Performance for Food Packaging Purposes

AbstractThis work proposes an advance towards the scaling of biodegradable films based on corn starch and chitosan, considering the relevant film properties that condition their use for food packaging and their economic feasibility. The influence of corn starch: chitosan (CS:CH) proportion and chitosan molecular weight used in the formulation is also studied. Chitosan (CH) addition improves film forming dispersions (FFDs) stability stored under refrigerated conditions and enhances the film UV barrier properties and elongation at break, however material costs are higher. Films with higher starch content exhibited higher elastic modulus and tensile strength. Water vapor barrier, heat‐sealing capacity, and sealing resistance also increase with the corn starch (CS) proportion in film formulation. Taking into consideration the chitosan type used, the polymer‐plasticiser and polymer‐solvent interactions prevail and led to the development of more flexible materials in film formulations with low molecular weight chitosan (LMW‐CH). Meanwhile, polymer‐polymer interactions also became relevant in those obtained with MMW‐CH leading to resistant films. The obtained results indicate that composite films could be used in food packaging design, with those formulated with 75% CS and 25% medium molecular weight chitosan (MMW‐CH) being a good option considering both the film's properties as well as its economical feasibility.

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

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.

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato "Chonto" (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage.

The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto”.

Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries

Edible coatings based on gelatin containing an ethanolic extract of Propolis (PEE) collected of hives from Monte region in Argentina were developed and applied to raspberries (Rubus idaeus L.) with the aim of prolonging their shelf life. Initially, the antifungal activity of PEE was evaluated against the major fungal pathogens of fruit and vegetables. Then, two different strategies were followed to incorporate the PEE into gelatin-based films: i) by directly incorporating the PEE into the protein matrix and ii) by previously encapsulating the PEE within zein nanocapsules with the aim of controlling the release of the PPE and extending their efficiency with time. Dry films were evaluated in terms of their optical, morphological, mechanical and water barrier properties. Likewise, the antifungal activity of the films against P. digitatum, P. expansum, P. italicum, A. alternata, A. carbonarius and B. cinerea was also assessed. Finally, film-forming dispersions (FFD) were applied to cold-stored raspberries and the fungal decay was determined throughout cold storage at 5 °C.The incorporation of PEE affected the mechanical response of the films, giving rise to more flexible and deformable edible films, but also more colored films with lower transparency. The active films revealed a notable antifungal activity against the tested fungus, showing a greater inhibitory effect on P. digitatum and B. cinerea. Adding PEE enhanced the antifungal activity during cold storage in raspberries. Furthermore, this proof-of-concept study proved the efficiency of the encapsulation process to reduce the infection incidence in raspberries stored at refrigeration temperatures for a longer period of time.

Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films

The pomelo peel flour (PPF) film-forming dispersions were physically modified by high-pressure homogenization (HPH) process at various pressures (0–80 MPa) to prepare biopolymer films. The effects of different HPH pressures on microstructure and properties of PPF dispersions and their resultant films were investigated. The results showed that as the homogenization pressure increased, the mean particle sizes of PPF dispersions decreased significantly from 78.76 μm to 19.87 μm, highlighting the disrupting effect of HPH. Meanwhile, the PPF dispersions after HPH exhibited a shear-thinning behavior with higher apparent viscosities and better colloidal stability, indicating the improved uniformity and consistency. Consequently, the resultant PPF films had not only more compact microstructure and transparent appearance, but also better water vapor barrier and mechanical properties. In particular, the PPF film from HPH treated dispersion at 60 MPa had relatively best performance among them, the tensile strength and elongation at break of which respectively increased from 9.88 to 23.55 MPa and 6.09% to 17.68%, while the water vapor permeability decreased from 4.10 × 10−10 to 2.08 × 10−10 g/m·s·Pa, compared to the untreated film. However, a slight deterioration in these above mentioned properties was observed for 80 MPa HPH treated films, which might be attributed to the undesirable degradations of biopolymers (such as pectin and dietary fiber) occurred at excessively high homogenization pressure. These findings reveal that HPH process has a potential application in developing novel biopolymer films from pomelo peel with enhanced properties.

Effect of fibrous TiO2 filler on the structural, mechanical, barrier and optical characteristics of biodegradable maize starch/PVA composite films

The work focuses on producing and evaluating “green” multifunctional film materials based on a mixed eco-friendly starch/PVA matrix and filled with fibrous TiO2 particles formed by the ultrasound-assisted biotemplate method. Starch/PVA/TiO2 film-forming dispersions were prepared by heating and intensively mixing the components at the same time, and then composite films were obtained by the casting method. The influence of the TiO2 filler content on the morphological and structural characteristics of the composites was studied by the optical microscopy, X-ray diffraction, DSC and FTIR spectroscopy methods. The compatibility of the polymer components was improved by incorporating a small amount of the filler (0.01 and 0.05 wt% of the dry polymer weight). The dependence of tensile strength and water vapor permeability on the filler content was shown to have a maximum at the TiO2 concentration of 0.05 wt%. The UV- protective ability of the composite films rose as the TiO2 concentration increased. The presence of TiO2 in the biodegradable starch/PVA matrix had little effect on the soil burial biodegradation rate of the composite films. Thus, the obtained results show that fibrous TiO2 particles at optimum concentration of 0.01 and 0.05 wt% can improve starch/PVA films properties and extend their functionality.

Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films

Chitosan-gum arabic-based polyelectrolyte complexed films with cinnamon essential oil (CEO) and clove essential oil (CLO) were developed. The effect of EO concentrations, types and their combinations on the physical, thermal and antimicrobial properties of films were investigated. The results showed that the incorporation of EOs decreased the ζ-potential and viscosity, but increased the particle size of film-forming dispersions. Films incorporated with CEO and combined EOs exhibited better water barrier properties compared to those with CLO and single EO. Films containing CEO showed lower EO loss and higher thermal stability compared to those containing CLO, and the reason was attributed to the stronger interactions between chitosan, gum arabic and CEO. The combination of EOs resulted in higher retention and delayed release rate in food stimulant, resulting in stronger antimicrobial activities. The performance of films with the CEO and the combined EOs brought new formulation ideas in antimicrobial films.

Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films.

The effects of starches from different botanical sources (waxy corn, cassava, sweet potato, potato, wheat, and corn) and different commercial modified cassava starches (esterified cassava starch, cross-linked cassava starch, and oxidized cassava starch) on the physicochemical properties of starch-based films prepared by solution casting method were investigated. The mildew resistance test showed that the cassava starch (CAS) film-forming dispersion had the best mildew resistance and all the modified starch film-forming dispersions had less mildew resistance than that of the native starch film-forming dispersion. The color and transparency of the films depended on the plant sources and modification methods of the starch. Fourier transform infrared (FTIR) analysis verified the formation of hydrogen bonds between the starch and plasticizer (glycerol) and possible sites for hydrogen bonds on the starch. The atomic force microscope (AFM) results showed that the surface of all starch films was homogeneous except waxy corn starch (WCS) film, wheat starch (WS) film, and corn starch (CS) film. Mechanical properties and water vapor permeability (WVP) tests suggested that CAS film had the best comprehensive properties in native starches. For modified cassava starches, the comprehensive properties of the cross-linked CAS film were better than those of other modified CAS films.

On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries

Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) and ambient conditions (25 °C). The type of carrageenan used significantly affected the WVP and the mechanical properties of the stand-alone films, being k-carrageenan films more rigid and less permeable. The incorporation of GTE resulted in less ductile and deformable films and slightly more permeable than their counterparts prepared without the extract. All the coatings were effective in extending the shelf life of raspberries and blueberries under refrigeration, preserving their firmness to a greater extent and promoting better appearance. In general, FFD with similar viscosity (κ− and λ− carrageenans) showed higher antiviral activity as the gelling capacity of the carrageenan increased (κ− carrageenan) because of the formation of a more cohesive polymer matrix and the higher solid surface density (SSD) deposited onto the berry surfaces. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and raspberries, being slightly more effective in the case of MNV.

Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method

Functional edible films manufactured from crop by-products is promising for food industry. In this study, antioxidant films prepared from self-assembled curcumin-loaded sodium caseinate (NaCas)-zein composite nanoparticles was investigated. Nanocomposite film-forming dispersions were obtained by dissolving curcumin into polymer mixtures with NaCas/zein ratios of 100:0, 75:25 and 50:50 at pH 12.0, and then neutralized back to pH 7.0. The colloidal particles showed an average particle size and ζ-potential around 131–184 nm and -40 mv, respectively. Regardless of the NaCas/zein ratio in film-forming dispersions, the curcumin presence enabled NaCas/zein film to exhibit red-yellow color and antioxidant properties as evaluated by DPPH radical scavenging activity. Surface properties of films were further characterized by contact-angle measurement and scanning electron microscopy. An increasing proportion of zein could significantly improve the tensile strength (from 3.12 to 7.85 MPa) and constrain moisture transfer as indicated by decreased water vapor permeability from 0.87 to 3.56 × 10−10 g·Pa·m-1·s-1. However, the elongation resistance of NaCas-based films was compromised from 50.5% to 30.8%. When the zein proportion in the formulation reached 50:50, curcumin showed the best stability under elevated temperatures and long-time storage. The underlying mechanism of this alcohol-free process to prepare zein-based nanocomposite film is also proposed and discussed.

Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics

Two polysaccharides (PS), gum arabic (GA) and sodium alginate (SA), and whey protein concentrate (WPC) were used to design bio-based films at two ratios (RPS:WPC, 1:2 and 1:3). The effects of PS, RPS:WPC and WPC thermal treatment (unheated vs. aggregate) were determined on films characteristics. Film-forming dispersions were tested using different complementary techniques: UV–Vis spectroscopy, electrophoretic mobility, bulk rheology and confocal microscopy. PS exhibited weak associations with proteins. However, this behavior was more significative in SA/WPC systems. Rheological and optical characteristics of filmogenic suspensions were influenced by PS, RPS:WPC and WPC heat treatment. Apparent viscosity values for SA/WPC systems were 80-250 times higher than the ones obtained for GA/WPC systems. Furthermore, thickness, moisture absorption, contact angle and mechanical properties were also affected by the film design factors. GA/WPC-aggregates films showed lesser moisture absorption; however, they have higher surface polarity than those made with SA/WPC-aggregates. Moreover, SA/WPC-aggregates systems provided stronger films in comparison with the GA/WPC-aggregates ones. In addition, mechanical properties were also affected by RPS:WPC and WPC treatment. It was observed that denatured WPC and 1:3 RPS:WPC produced weaker mechanical features. Results provide useful information for the design of bio-based mixed films with tailor-made properties.

Structure and functional properties of glycerol-plasticized starch/TiO2 nanocomposite materials obtained through resonant wave mixing

Resonant wave mixing is a promising technology based on employing non-linear waves to intensify heat and mass transfer and enhancing dispersion processes in mixed materials. In the present work, for the first time, resonant wave mixing was used to prepare film-forming dispersions based on gelatinized maize starch and spherical TiO2 nanoparticles (0.5–1.5 wt%) synthesized by sol–gel technique. Then, nanocomposite films were obtained by solution casting method. The dynamic viscoelastic properties, including relaxation spectra of the film-forming dispersions were investigated by oscillatory squeeze film rheometry, while the structure of the nanocomposite films was studied by X-ray diffraction, FTIR spectroscopy and scanning electron microscopy. The mechanical, water-related and UV-protective properties of the film materials were evaluated. It was shown that nanofiller incorporation enhanced the density of the 3D network structure of a gelatinized starch dispersion. The resonant wave treatment favored homogenous dispersion of the TiO2 nanoparticles in the nanocomposites. All nanocomposite film samples displayed higher tensile strength and lower water vapor permeability in comparison with starch films without the nanofiller. The obtained nanocomposites possessed UV-protective properties, which could be potentially applied to produce biodegradable packaging materials with improved functional characteristics.

Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries

Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.