{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Ferreira MD"],"funding":["Fundação de Amparo à Pesquisa do Estado de São Paulo","National Council for Scientific and Technological Development"],"pagination":["3897"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12651252"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(22)"],"pubmed_abstract":["Polysaccharide-based edible coatings are increasingly explored as sustainable strategies for maintaining quality of fresh produce, acting as barriers to gas exchange while improving mechanical and optical properties. However, their effectiveness depends not only on the intrinsic features but also on the structural and physiological diversity of fruits and vegetables, which vary in peel composition, hydrophobicity, and texture. This study investigated plant-derived polysaccharide films (cassava starch, potato starch, corn starch, carboxymethylcellulose, hydroxypropylmethylcellulose, and pectin) characterized for moisture resistance, solubility, permeability, thermal stability, hydrophilicity, opacity, gloss, and mechanical strength. Concurrently, different fruits and vegetables (fruit, root"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Optimizing Postharvest Edible Coatings for Fruit and Vegetables with Plant-Based Polysaccharides."],"pmcid":["PMC12651252"],"funding_grant_id":["406925/2022-4","2022/10686-6"],"pubmed_authors":["De S Vitolano LE","Ferreira MD","Bandini VP","Mitsuyuki MC","Procopio FR","Duarte LGR","Brexo RP","Paris EC","Nogueira PHB"],"additional_accession":[]},"is_claimable":false,"name":"Optimizing Postharvest Edible Coatings for Fruit and Vegetables with Plant-Based Polysaccharides.","description":"Polysaccharide-based edible coatings are increasingly explored as sustainable strategies for maintaining quality of fresh produce, acting as barriers to gas exchange while improving mechanical and optical properties. However, their effectiveness depends not only on the intrinsic features but also on the structural and physiological diversity of fruits and vegetables, which vary in peel composition, hydrophobicity, and texture. This study investigated plant-derived polysaccharide films (cassava starch, potato starch, corn starch, carboxymethylcellulose, hydroxypropylmethylcellulose, and pectin) characterized for moisture resistance, solubility, permeability, thermal stability, hydrophilicity, opacity, gloss, and mechanical strength. Concurrently, different fruits and vegetables (fruit, root","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Nov","modification":"2026-05-19T03:16:47.229Z","creation":"2026-05-19T03:11:31.615Z"},"accession":"S-EPMC12651252","cross_references":{"pubmed":["41300055"],"doi":["10.3390/foods14223897"]}}