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Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis

Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France
Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France
Department of Food Eng. and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-786 Warsaw, Poland
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2019, 20(9), 2220;
Received: 12 March 2019 / Revised: 22 April 2019 / Accepted: 23 April 2019 / Published: 6 May 2019
(This article belongs to the Special Issue Bio- and Nano-Materials and Their Interfaces)
PDF [2005 KB, uploaded 6 May 2019]


In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits’ surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit’s surface and the hydrocolloid-based coatings affect the efficiency of the coatings. View Full-Text
Keywords: starch; films; coatings; epicuticular wax; surface properties; water relations starch; films; coatings; epicuticular wax; surface properties; water relations

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Basiak, E.; Geyer, M.; Debeaufort, F.; Lenart, A.; Linke, M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. Int. J. Mol. Sci. 2019, 20, 2220.

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