DOI: 10.36347/sajb.2019.v07i11.002

Pages: 392-399

The agri-food industry has been closing the technological gap in terms of new food preservation techniques that respect the environmental balance, allowing to extend the shelf life of food. Edible Coatings (EC) provide an additional protective cover to fresh fruits and vegetables, simulating a modified atmosphere. The objective of the present study was to characterize the physico-mechanical and water vapor barrier properties of EC based on Carboxymethylcellulose (CMC) (1.5-2.0%) additivated with oregano (Origanum vulgare) at concentrations of 5, 10, 20 and 40 ppm The statistical analysis of the mechanical properties of the coatings was carried out with a statistical software STATGRAPHICS Centurión XVI.I; where the pH variables that range between 6.986 ± 0.023 and 7.394 ± 0.031 for EC of CMC, density and barrier properties were considered. Ten isolated coatings were obtained, which were characterized for Water Vapor Permeability (WVTR) and mechanical properties of the edible films dried at 40 ° C by natural convection. The results showed that the increase in the concentrations of EOs decreased the WVTR and the capacity of water absorption. The CMC films showed a significant difference in WVTR between the EO.