Designing eco-friendly edible coatings, valorising agro-wastes, to extend the shelf-life of post-harvest strawberries

The growing demand for fresh fruits and vegetables necessitates innovative post-harvest strategies to reduce waste and enhance sustainability. Agri-food by-products can offer a sustainable solution for developing bio-based edible coatings that minimize the dependence on fossil-derived resources while promoting a circular economy. In this study, guar-gum based edible coatings (EDC), enriched with green extracts derived from wastes (wheat bran and hemp seeds), were explored for extending the strawberries shelf-life. The research evaluated also, the effects of several additives (chitosan, waxes and plasticizers) on rheological properties, coating thickness and strawberry colour stability. The most suitable formulations were enriched with the green extracts followed by strawberries shelf-life evaluation. During the fruit storage time weight loss, chroma, total soluble solids (TSS), decay incidence, polyphenols, levels of monomeric anthocyanins, antioxidant activity, and microbial load were monitored. A promising innovative edible coating formulation based on guar gum, chitosan, and wheat bran green extract was identified, among the tested formulations, that increased the strawberries shelf-life up to 9 days at 25°C. The results obtained highlight the potential of agri-food by-products as sustainable ingredients for eco-friendly coatings. Such coatings protect fresh produce from oxidative damage and microbial spoilage, contributing to a circular economy and offering innovative food preservation solutions and a sustainable alternative to conventional packaging.