Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.)

•Potential of the vegetable residues flour has been proved for coating and packaging.•Film formation and its application were influenced by extraction procedures.•Film packaging decreased weight loss and whitening of carrots.•Immersion and spray coatings performed better on shredded carrots than sliced ones.•Shelf life of packaged and coated carrots at 5 °C lasted 12 and 15 d, respectively.

This work aimed to develop biodegradable coatings and films by using different extraction methods from fruit and vegetable residues. The effect of two coating strategies (immersion and spraying) and packaging methods on weight loss, color and microbial quality of minimally fresh-cut carrots (sliced and shredded) was investigated. Mechanical properties of the films were measured. The film obtained using a pH 7.0 buffer was applied to carrots as it had enhanced mechanical properties such as tensile strength and elongation at break (0.14 MPa and 17%, respectively). Microbial growth on coated carrots was similar to that of the control. Samples packaged with film had 27% weight loss less than the control samples. Immersion and spray coated shredded carrots had 12 and 25% less mass loss than the control, respectively, while for sliced carrots the difference was not significant. The whiteness index of film-packaged samples and immersion coated shredded carrots did not change appreciably. Despite the observed drop in color saturation expressed by chroma values, the color index was positive for all samples, indicating that orange color did not change during storage. The cutting method had a greater impact on the total color change than the coating treatment. In general, coated sliced carrots had a more prominent color change coated shredded ones. The data demonstrate the potential of a multicomposite vegetable matrix for producing coatings and packaging materials. Additional efforts are necessary to evaluate and optimize this process.