Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Review Articles

Vol. 11 No. sp4 (2024): Recent Advances in Agriculture by Young Minds - I

Edible film: A future thrust in packaging technology for horticultural crops

DOI
https://doi.org/10.14719/pst.5423
Submitted
1 October 2024
Published
11-12-2024

Abstract

The significance of edible film in food packaging is increasingly recognized, especially in preserving perishable items such as fruits and vegetables. Packaging serves crucial functions, including containment, protection and facilitation of product transportation. However, conventional plastic packaging poses significant environmental challenges due to its non-biodegradable nature, contributing to pollution and heightened carbon footprints. In contrast, edible films, derived from natural ingredients like proteins, lipids and polysaccharides, offer a sustainable alternative. These films extend the shelf life of food products and improve food quality by reducing waste and minimizing environmental impact. Adopting edible films in the horticultural sector could significantly enhance post-harvest preservation, ensuring the freshness and quality of produce. As the food industry evolves, the development and application of edible film packaging present a promising avenue for future research, emphasizing sustainability and efficiency in food preservation.

References

  1. Ait-Oubahou A, Hanani ZN, Jamilah B. Packaging. Postharvest technology of perishable horticultural commodities: Elsevier; 2019. p. 375-99. https://doi.org/10.1016/B978-0-12-813276-0.00011-0
  2. Suvarna V, Nair A, Mallya R, Khan T, Omri A. Antimicrobial nanomaterials for food packaging. Antibiotics. 2022;11(6):729. https://doi.org/10.3390/antibiotics11060729
  3. Otoni CG, Avena-Bustillos RJ, Azeredo HM, Lorevice MV, Moura MR, Mattoso LH, et al. Recent advances on edible films based on fruits and vegetables—a review. Comprehensive Reviews in Food Science and Food Safety. 2017;16(5):1151-69. https://doi.org/10.1111/1541-4337.12281
  4. Morya S, Sharma A. Packaging of fruits and vegetables. 2019. p. 363-74.
  5. Chawla R, Sivakumar S, Kaur H. Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications. 2021;2:100024. https://doi.org/10.1016/j.carpta.2020.100024
  6. Aguirre-Joya JA, De Leon-Zapata MA, Alvarez-Perez OB, Torres-León C, Nieto-Oropeza DE, Ventura-Sobrevilla JM, et al. Chapter 1 - Basic and applied concepts of edible packaging for foods. In: Grumezescu AM, Holban AM, editors. Food Packaging and Preservation: Academic Press; 2018. p. 1-61. https://doi.org/10.1016/B978-0-12-811516-9.00001-4
  7. Shit SC, Shah PM. Edible polymers: challenges and opportunities. Journal of Polymers. 2014;2014. https://doi.org/10.1016/j.tifs.2020.04.014
  8. Quirós-Sauceda AE, Ayala-Zavala JF, Olivas GI, González-Aguilar GA. Edible coatings as encapsulating matrices for bioactive compounds: a review. Journal of Food Science and Technology. 2014;51:1674-85. https://doi.org/10.1007/s13197-013-1246-x
  9. Ahmadi P, Jahanban-Esfahlan A, Ahmadi A, Tabibiazar M, Mohammadifar M. Development of ethyl cellulose-based formulations: A perspective on the novel technical methods. Food Reviews International. 2020;38(4):685-732. https://doi.org/10.1080/87559129.2020.1741007
  10. Pooja Saklani , Siddhnath, Sambit Kishor Das, Singh. SM. A review of edible packaging for foods. International Journal of Current Microbiology and Applied Sciences 2019;8:2885–95. https://doi.org/10.20546/ijcmas.2019.807.359
  11. Ramos ÓL, Pereira RN, Cerqueira MA, Martins JR, Teixeira JA, Malcata FX, et al. Bio-based nanocomposites for food packaging and their effect in food quality and safety. Food packaging and preservation: Elsevier; 2018;271-306. http://dx.doi.org/10.1016/B978-0-12-811516-9.00008-7
  12. Regubalan B, Pandit P, Maiti S, Nadathur GT, Mallick A. Potential bio-based edible films, foams, and hydrogels for food packaging. Bio-based materials for food packaging: Green and sustainable advanced packaging materials. 2018:105-23. https://doi.org/10.1007/978-981-13-1909-9_5
  13. Paes SS, Yakimets I, Mitchell JR. Influence of gelatinization process on functional properties of cassava starch films. Food Hydrocolloids. 2008;22(5):788-97. https://doi.org/10.1016/j.foodhyd.2007.03.008
  14. Krogars K, Heinämäki J, Karjalainen M, Rantanen J, Luukkonen P, Yliruusi J. Development and characterization of aqueous amylose-rich maize starch dispersion for film formation. European Journal of Pharmaceutics and Biopharmaceutics. 2003;56(2):215-21. https://doi.org/10.1016/S0939-6411(03)00064-X
  15. Elsabee MZ, Abdou ES. Chitosan based edible films and coatings: A review. Materials science and engineering: C. 2013;33(4):1819-41. https://doi.org/10.1016/j.msec.2013.01.010
  16. Gyawali R, Ibrahim SA. Natural products as antimicrobial agents. Food control. 2014;46:412-29. https://doi.org/10.1016/j.foodcont.2014.05.047
  17. Hinterstoisser B, Salmén L. Application of dynamic 2D FTIR to cellulose. Vibrational Spectroscopy. 2000;22(1-2):111-8. https://doi.org/10.1016/S0924-2031(99)00063-6
  18. Gautam RB, Kumar S. Development in nano-particle embedded biodegradable polymers for pacaking and storage of fruits and vegetables. Journal of food Research and Technology. 2015;3(2):43-61.
  19. Cutter CN. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat science. 2006;74(1):131-42. https://doi.org/10.1016/j.meatsci.2006.04.023
  20. Yang L, Paulson A. Mechanical and water vapour barrier properties of edible gellan films. Food Research International. 2000;33(7):563-70. https://doi.org/10.1016/S0963-9969(00)00092-2
  21. Debeaufort F, Voilley A. Lipid-based edible films and coatings. Edible films and coatings for food applications. 2009:135-68. https://doi.org/10.1007/978-0-387-92824-1_5
  22. Diab T, Biliaderis CG, Gerasopoulos D, Sfakiotakis E. Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. Journal of the Science of Food and Agriculture. 2001;81(10):988-1000. https://doi.org/10.1002/jsfa.883
  23. Ramos ÓL, Silva SI, Soares JC, Fernandes JC, Poças MF, Pintado ME, et al. Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International. 2012;45(1):351-61. https://doi.org/10.1016/j.foodres.2011.09.016
  24. Kaya M, Khadem S, Cakmak YS, Mujtaba M, Ilk S, Akyuz L, et al. Antioxidative and antimicrobial edible chitosan films blended with stem, leaf and seed extracts of Pistacia terebinthus for active food packaging. RSC advances. 2018;8(8):3941-50. https://doi.org/10.1039/C7RA12070B
  25. Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural antimicrobials as additives for edible food packaging applications: A review. Foods. 2021;10(10):2282. https://doi.org/10.3390/foods10102282
  26. Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. npj Science of Food. 2022;6(1):18. https://doi.org/10.1038/s41538-022-00132-8
  27. Suhag R, Kumar N, Petkoska AT, Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Research International. 2020;136:109582. https://doi.org/10.1016/j.foodres.2020.109582
  28. Kumar A, Hasan M, Mangaraj S, Pravitha M, Verma DK, Srivastav PP. Trends in edible packaging films and its prospective future in food: a review. Applied Food Research. 2022;2(1):100118. https://doi.org/10.1016/j.afres.2022.100118
  29. Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, et al. Approaches in animal proteins and natural polysaccharides application for food packaging: Edible film production and quality estimation. Polymers. 2021;13(10):1592. https://doi.org/10.3390/polym13101592
  30. Valencia-Chamorro SA, Palou L, Del Río MA, Pérez-Gago MB. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition. 2011;51(9):872-900. http://dx.doi.org/10.1080/10408398.2010.485705
  31. Krochta JM. Proteins as raw materials for films and coatings: definitions, current status, and opportunities. Protein-based films and coatings. 2002;1:1-40.
  32. Galus S, Arik Kibar EA, Gniewosz M, Krasniewska K. Novel materials in the preparation of edible films and coatings—A review. Coatings. 2020;10(7):674. https://doi.org/10.3390/coatings10070674
  33. Bertuzzi MA, Castro Vidaurre EF, Armada M, Gottifredi JC. Water vapor permeability of edible starch based films. Journal of Food Engineering. 2007;80(3):972-8. https://doi.org/10.1016/j.jfoodeng.2006.07.016
  34. Pereda M, Ponce A, Marcovich N, Ruseckaite R, Martucci J. Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids. 2011;25(5):1372-81. https://doi.org/10.1016/j.foodhyd.2011.01.001
  35. Seydim A, Sarikus G. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food research international. 2006;39(5):639-44. https://doi.org/10.1016/j.tifs.2020.04.014
  36. Min S, Rumsey TR, Krochta JM. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. Journal of Food Engineering. 2008;84(1):39-47. https://doi.org/10.1016/j.jfoodeng.2007.04.015
  37. Lin D, Zhao Y. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety. 2007;6(3):60-75. https://doi.org/10.1111/j.1541-4337.2007.00018.x
  38. Ozdemir M, Floros JD. Optimization of edible whey protein films containing preservatives for mechanical and optical properties. Journal of Food Engineering. 2008;84(1):116-23. https://doi.org/10.1016/j.jfoodeng.2007.04.029
  39. Cha DS, Chinnan MS. Biopolymer-based antimicrobial packaging: a review. Critical Reviews in Food Science and Nutrition. 2004;44(4):223-37. https://doi.org/10.1080/10408690490464276
  40. Mohamed SA, El-Sakhawy M, El-Sakhawy MA-M. Polysaccharides, protein and lipid-based natural edible films in food packaging: A review. Carbohydrate Polymers. 2020;238:116178. https://doi.org/10.1016/j.carbpol.2020.116178
  41. Medina E, Caro N, Abugoch L, Gamboa A, Díaz-Dosque M, Tapia C. Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films. Journal of Food Engineering. 2019;240:191-98. https://doi.org/10.1016/j.jfoodeng.2018.07.023
  42. Nair SS, Trafialek J, Kolanowski W. Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry. Applied Sciences. 2023;13(14):8234. https://doi.org/10.3390/app13148234
  43. Nogueira GF, Fakhouri FM, de Oliveira RA. Effect of incorporation of blackberry particles on the physicochemical properties of edible films of arrowroot starch. Drying technology. 2019;37(4):448-57. https://doi.org/10.1080/07373937.2018.1441153
  44. Jeevahan JJ, Chandrasekaran M, Venkatesan S, Sriram V, Joseph GB, Mageshwaran G, et al. Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science & Technology. 2020;100:210-22. https://doi.org/10.1016/j.tifs.2020.04.014
  45. Bumbudsanpharoke N, Choi J, Ko S. Applications of nanomaterials in food packaging. Journal of nanoscience and nanotechnology. 2015;15(9):6357-72. https://doi.org/10.1166/jnn.2015.10847.%20Sep.%2001
  46. Shafiq M, Anjum S, Hano C, Anjum I, Abbasi BH. An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry. Foods. 2020;9(2):148. https://doi.org/10.3390/foods9020148
  47. Chaturvedi S, Dave PN. Application of nanotechnology in foods and beverages. Nanoengineering in the beverage industry: Elsevier; 2020. p. 137-62. http://dx.doi.org/10.1016/B978-0-12-816677-2.00005-3
  48. Sohal IS, O’Fallon KS, Gaines P, Demokritou P, Bello D. Ingested engineered nanomaterials: state of science in nanotoxicity testing and future research needs. Particle and fibre toxicology. 2018;15:1-31. https://doi.org/10.1186/s12989-018-0265-1
  49. Khafar EAA, Zidan NS, Aboul-Anean HED. The effect of nano materials on edible coating and films’ improvement. International journal of pharmaceutical research and allied sciences. 2018;7(3-2018):20-41.
  50. Azeredo HM, Otoni CG, Corrêa DS, Assis OB, de Moura MR, Mattoso LHC. Nanostructured antimicrobials in food packaging—recent advances. Biotechnology journal. 2019;14(12):1900068.: https://doi.org/10.1002/biot.201900068
  51. Susilowati E, Ariani SRD, Mahardiani L, Izzati L. Synthesin and Characterization Chitosan Film with Silver Nanoparticle Addition As A Multiresistant Antibacteria Material. JKPK (Jurnal Kimia dan Pendidikan Kimia). 2021;6(3):371-83. https://doi.org/10.20961/jkpk.v6i3.57101
  52. Zhang W, Rhim J-W. Titanium dioxide (TiO2) for the manufacture of multifunctional active food packaging films. Food Packaging and Shelf Life. 2022;31:100806. https://doi.org/10.1016/j.fpsl.2021.100806
  53. Perera KY, Jaiswal AK, Jaiswal S. Biopolymer-based sustainable food packaging materials: challenges, solutions, and applications. Foods. 2023;12(12):2422. https://doi.org/10.1016/j.fpsl.2022.100971
  54. Chen T, Ji D, Zhang Z, Li B, Qin G, Tian S. Advances and strategies for controlling the quality and safety of postharvest fruit. Engineering. 2021;7(8):1177-84. https://doi.org/10.1016/j.eng.2020.07.029
  55. Yahaya S, Mardiyya A, Safiyanu I, Sakina S, Sale A. Systemic plant pathogen Botrytis cinerea Association with Aphids Myzus persicae Influence the Growth of Host Plant. J Agric Forest Meteorol Res. 2019;2(6):237-45.
  56. Giannakourou MC, Tsironi TN. Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods. 2021;10(4):830. https://doi.org/10.3390/foods10040830
  57. Momin MC, Jamir, A. R., Ankalagi, N., Henny, T., & Devi, O. B. Edible coatings in fruits and vegetables: A brief review. Pharma Innov J. 2021;10(7):71-8.
  58. Özdemir KS, Gökmen V. Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating. LWT - Food Science and Technology. 2017;76:172-80. https://doi.org/10.1016/j.lwt.2016.10.057
  59. Rozo G, Gomez D, Rozo C. Effect of an alginate edible film coating in the conservation of welsh onion (Allium fistulosum L.). Vitae. 2016;23:S419-S23.
  60. Montoya Ú, Zuluaga R, Castro C, Vélez L, Gañán P. Starch and starch/bacterial nanocellulose films as alternatives for the management of minimally processed mangoes. Starch-Stärke. 2019;71(5-6):1800120. http://dx.doi.org/10.1002/star.201800120
  61. Rossi Marquez G, Di Pierro P, Mariniello L, Esposito M, Giosafatto CVL, Porta R. Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT. 2017;75:124-30. https://doi.org/10.1016/j.lwt.2016.08.017
  62. Sangsuwan J, Rattanapanone N, Rachtanapun P. Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple. Postharvest Biology and Technology. 2008;49(3):403-10. https://doi.org/10.1016/j.postharvbio.2008.02.014
  63. Costa C, Conte A, Buonocore GG, Lavorgna M, Del Nobile MA. Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Research International. 2012;48(1):164-9. https://doi.org/10.1016/j.foodres.2012.03.001
  64. Solanki K. Edible Packaging: Function and Film Forming Materials. Just Agriculture: Multidisciplinary e-Newsletter. 2023;Sect. Article ID: 23.
  65. Straits R. Edible Films and Coatings for Fruits and Vegetables Market Size, Share & Trends Analysis Report By Type (Protein, Polysaccharides, Lipids, Composites) and By Region (North America, Europe, APAC, Middle East and Africa, LATAM) Forecasts, 2022–2030. Market research report. 2022.
  66. Hasan M, Kumar A, Maheshwari C, Mangraj S. Biodegradable and edible film: A counter to plastic pollution. Int J Chem Stud. 2020;8:2242-5 DOI: https://doi.org/10.22271/chemi.2020.v8.i1ah.8606
  67. Poonkodi B, Lakshmi MS, Tamilselvi A, Jones CS, Deepa K, Pattabi S, et al. Bio-nanocomposite films loaded with lemon leaf extract for bio packaging application. Journal of King Saud University-Science. 2022;34(8):102333. https://doi.org/10.1016/j.jksus.2022.102333
  68. Robles-Flores GdC, Abud-Archila M, Ventura-Canseco LMC, Meza-Gordillo R, Grajales-Lagunes A, Ruiz-Cabrera MA, et al. Development and evaluation of a film and edible coating obtained from the Cajanus cajan seed applied to fresh strawberry fruit. Food and Bioprocess Technology. 2018;11:2172-81. https://doi.org/10.1007/s11947-018-2175-5
  69. de Faria Arquelau PB, Silva VDM, Garcia MAVT, de Araújo RLB, Fante CA. Characterization of edible coatings based on ripe “Prata” banana peel flour. Food Hydrocolloids. 2019;89:570-78. https://doi.org/10.1016/j.foodhyd.2018.11.029
  70. Giosafatto CVL, Al-Asmar A, D’Angelo A, Roviello V, Esposito M, Mariniello L. Preparation and characterization of bioplastics from grass pea flour cast in the presence of microbial transglutaminase. Coatings. 2018;8(12):435. https://doi.org/10.3390/coatings8120435
  71. Galus S. Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids. 2018;85:233-41. https://doi.org/10.1016/j.foodhyd.2018.07.026
  72. Brito T, Carrajola J, Gonçalves E, Martelli-Tosi M, Ferreira M. Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation. Food Research International. 2019;121:412-21. https://doi.org/10.1016/j.foodres.2019.03.058
  73. Nouraddini M, Esmaiili M, Mohtarami F. Development and characterization of edible films based on eggplant flour and corn starch. International journal of biological macromolecules. 2018;120:1639-45. https://doi.org/10.1016/j.ijbiomac.2018.09.126
  74. Galus S, Lenart A. Optical, mechanical, and moisture sorption properties of whey protein edible films. Journal of Food Process Engineering. 2019;42(6):e13245. https://doi.org/10.1111/jfpe.13245
  75. Dick M, Henrique Pagno C, Haas Costa TM, Gomaa A, Subirade M, de Oliveira Rios A, et al. Edible films based on chia flour: Development and characterization. Journal of Applied Polymer Science. 2016;133(2). https://doi.org/10.1002/app.42455
  76. Ochoa-Yepes O, Medina-Jaramillo C, Guz L, Famá L. Biodegradable and edible starch composites with fiber-rich lentil flour to use as food packaging. Starch-Stärke. 2018;70(7-8):1700222. https://doi.org/10.1002/star.201700222
  77. Andrade RM, Ferreira MS, Gonçalves ÉC. Development and characterization of edible films based on fruit and vegetable residues. Journal of Food Science. 2016;81(2):E412-E8. https://doi.org/10.1111/1750-3841.13192
  78. Pelissari FM, Andrade-Mahecha MM, do Amaral Sobral PJ, Menegalli FC. Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolloids. 2013;30(2):681-90. https://doi.org/10.1016/j.foodhyd.2012.08.007
  79. Kurek M, Galus S, Debeaufort F. Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein. Food Packaging and Shelf Life. 2014;1(1):56-67. https://doi.org/10.1016/j.fpsl.2014.01.001
  80. Aydogdu A, Kirtil E, Sumnu G, Oztop MH, Aydogdu Y. Utilization of lentil flour as a biopolymer source for the development of edible films. Journal of Applied Polymer Science. 2018;135(23):46356. https://doi.org/10.1002/app.46356
  81. Bonilla J, Atarés L, Vargas M, Chiralt A. Properties of wheat starch film-forming dispersions and films as affected by chitosan addition. Journal of Food Engineering. 2013;114(3):303-12. https://doi.org/10.1016/j.jfoodeng.2012.08.005
  82. Díaz O, Ferreiro T, Rodríguez-Otero JL, Cobos Á. Characterization of chickpea (Cicer arietinum L.) flour films: Effects of pH and plasticizer concentration. International journal of molecular sciences. 2019;20(5):1246. https://doi.org/10.3390/ijms20051246
  83. Andrade-Mahecha MM, Tapia-Blácido DR, Menegalli FC. Development and optimization of biodegradable films based on achira flour. Carbohydrate polymers. 2012;88(2):449-58. https://doi.org/10.1016/j.carbpol.2011.12.024
  84. Adjouman YD, Nindjin C, Tetchi FA, Dalcq A-C, Amani NG, Sindic M. Water vapor permeability of edible films based on improved Cassava (Manihot esculenta Crantz) native starches. Journal of Food Processing and Technology. 2017;8. https://doi.org/10.4172/2157-7110.1000665
  85. Sipahi R, Castell-Perez M, Moreira R, Gomes C, Castillo A. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT-Food Science and Technology. 2013;51(1):9-15. https://doi.org/10.1016/j.lwt.2012.11.013
  86. Win NKK, Jitareerat P, Kanlayanarat S, Sangchote S. Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit. Postharvest biology and technology. 2007;45(3):333-40. https://doi.org/10.1016/j.postharvbio.2007.01.020
  87. Tesfay SZ, Magwaza LS. Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.) fruit. Food Packaging and Shelf Life. 2017;11:40-8. https://doi.org/10.1016/j.fpsl.2016.12.001
  88. Ali A, Maqbool M, Alderson PG, Zahid N. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biology and Technology. 2013;76:119-24. https://doi.org/10.1016/j.postharvbio.2012.09.011
  89. Azevedo VM, Dias MV, de Siqueira Elias HH, Fukushima KL, Silva EK, Carneiro JdDS, et al. Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples. Food Research International. 2018;107:306-13. https://doi.org/10.1016/j.foodres.2018.02.050
  90. Ruiz-Martínez J, Aguirre-Joya JA, Rojas R, Vicente A, Aguilar-González MA, Rodríguez-Herrera R, et al. Candelilla wax edible coating with Flourensia cernua bioactives to prolong the quality of tomato fruits. Foods. 2020;9(9):1303. https://doi.org/10.3390/foods9091303

Downloads

Download data is not yet available.