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Among the emerging technologies for the optimization of food preservation, the use of self-supporting edible films or coatings that confer specific functional properties emerges as a novel alternative. The work carried out on this topic leads to the incorporation of antimicrobial agents from natural sources in the formulation of films, since the inclusion of additives could be considered as a new trend in active packaging. Edible films or coatings are thin sheets made with materials suitable for consumption and that act as a barrier between food and the environment that surrounds them, thus increasing the useful life of the product. Films obtained from polysaccharides, especially starches, have a high potential since they have a low cost, are transparent, do not confer odour or color, have low permeability to O2 and are biodegradable. These highly promising systems are capable of improving the quality, shelf life, safety and functionality of foods, and can also act as carriers of active ingredients. In the present work, the formulation of edible coatings based on cassava starch and the incorporation of essential oil (EO) is exposed, and its subsequent evaluation of the antimicrobial effect against the yeast Zygosaccharomyces parabailii, as a background to the research carried out in the framework from my master's thesis. On the basis of the results obtained in it, the current doctoral thesis plan is proposed, which consists of developing an edible, active and eco-friendly container based on cassava starch, glycerol and water, and analysing the feasibility of incorporating pulps or concentrates of regional fruits from the Northeast of Argentina (mango, guava and papaya), studying their influence on the physical, mechanical, barrier properties and as a natural source of polyphenols, antimicrobials and antioxidants.

Aprovechamiento de materias primas regionales para el desarrollo de envases comestibles activos y biodegradables