Effect of Emulsifiers on Chitosan-Alginate-Beeswax Edible Coatings and Films for Cherry Tomato (Solanum Lycopersicum var. Cerasiforme) Quality

Abstract

The effect of emulsifiers incorporated into chitosan-alginate-beeswax edible films and coatings was studied based on the mechanical, optical and barrier properties. The development of functional edible films for food packaging applications depends on the successful dispersion of hydrophobic compounds inside hydrophilic matrices, which is facilitated by emulsifiers.