Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables

The application of coatings or multilayer structures containing hydrophobic materials led to a decrease in the WVTR of the EWP films. Nevertheless, the use of beeswax as a coating resulted in an increase in the opacity of the EWP films. • The use of EWP films for packaging fresh-cut celery resulted in marked dehydration and strong weight loss. • For packaging cherry tomatoes, EWP film coated with beeswax is an alternative as the product exhibited behavior comparable to that of PLA films. • Improvements in EWP films are required to obtain results comparable to those of OPP films.

This work was supported by the Ministerio de Ciencia e Innovación of Spain (project PID2019–108080RR-I00, and grant PRE2020-094379 to V. Baquero), and by the T07_23R Consolidated Group of the Gobierno de Aragón.

barrier properties

beeswax

egg white protein

packaging

zein.