Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.).

Background: This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue (FVR) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas.

Results: Film-forming solutions (FFS) presented a viscoelastic behavior and a gelation process occurring at 70 °C.