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Palabras clave – provistas por la editorial

active food packaging; antimicrobial; antioxidant; biocatalytic; surface modification; pectin; edible films; biopolymer coatings; fruits; vegetables; agricultural wastes; revalorisation; fresh-cut; conditioning liquid; coatings; spoiling microorganisms; probiotics; Citrus spp.; postharvest; disease control; fruit quality; fungicide alternatives; edible coatings; chitosan; antifungal ingredients; gas barrier; coating; thin film; PET bottle; DLC; SiOx; SiOC; isotactic polypropylene; zinc oxide; properties; active packaging; composites; carvacrol; coextrusion; lysozyme; lactoferrin; salmon; n/a; food coatings; food preservation; biopolymers; antioxidant and antimicrobial agents; burrata cheese; shelf life; antimicrobial coating; packaging design; bilayer films; strawberry; packaging; chitosan hydrochloride; edible film; food safety; antimicrobial properties; Botrytis cinerea; Pectobacterium carotovorum subsp. carotovorum; rotting; cellulose nanocrystals (CNC); starch nanoparticles (SNP); barrier films; nanomaterials; nanocomposites; bio-coatings; oxygen barrier; water vapor barrier; paper; surface; Raman; microscopy; mapping; barrier coating; paper-based food packaging material; alginate; water vapor transmission rate; MOSH/MOAH migration; permeation; grease barrier; water absorptiveness; HPLC–GC coupled with a flame ionization detector (FID); structural changes; egg preservation; Carica papaya L.; starch; image analysis; porphyrin; chlorophyllin; active coating; photoactivation; self-sanitizing; bologna; electrospinning; electrospraying; superhydrophobicity; polyethylene terephthalate (PET); polylactide (PLA); active films; thermogravimetric analysis; UV protection; X-ray diffraction; PET; lamination; nanoindentation; interface; edible coating; hairy fig fruits; navel oranges; physicochemical responses