Starch‐based films affected by the addition of collagen from Prochilodus magdalenae residues and HPMC: Application in Andean blackberry (Rubus glaucus Benth) coatings

Starch-based films offer the advantages of biodegradability, edibility, barrier properties, flexibility, and adaptability. This study compared the physicochemical properties of starch-based films by adding raw fish collagen and hydroxypropylmethylcellulose (HPMC). The tensile properties were evaluated, and the interaction with water was analyzed. Barrier properties, such as water vapor and oxygen permeability, were examined, and optical properties, such as gloss and good internal transmittance, were evaluated. The films were evaluated as coatings on Andean blackberries (Rubus glaucus Benth) for 2 weeks at 85% RH and 25°C. The results showed that the inclusion of collagen caused a reduction in the tensile strength and elastic modulus of the films. Also, the formulation with the highest collagen concentration (F7) exhibited the lowest weight loss and water vapor permeability, also it had the highest collagen concentration and showed the highest reduction in Xw and WAC, with values of 0.048 and 0.65 g water/g dry film, respectively. According to analyzing the optical properties, F1 presented the highest bright-ness and transmittance values, with 18GU and 82 nm values, respectively. In general, the films and coatings are alternatives to traditional packaging materials to prolong the shelf life of these fruits.