Development of edible films based on reactive extrusion succinylated corn starch for the preservation of mango (Mangifera indica L. Cv. Kent)

Growing concerns over synthetic plastic pollution have spurred interest in biodegradable food packaging. Starch edible films are an eco-friendly alternative that can enhance the shelf life of fruits and vegetables thanks to their excellent oxygen barrier properties. Nonetheless, Starch edible films have several disadvantages, such as low water resistance and poor mechanical properties. Modifying starch through reactive extrusion, particularly succinylation, offers a solution. Therefore, this research aims to prepare edible films using starch modified by succinylation with different safe-food-use degrees of substitution (DS, 0–0.05) through the extrusion process and Glycerol Content (GC, 15–30%). The succinylated starch edible films’ (SSEF) functional properties and their effectiveness as a coating for mango preservation were evaluated. Results show that as the DS increased, SSEF had lower barrier properties and higher mechanical properties. Additionally, mangoes coated with SSEF exhibited better postharvest quality (weight loss, ΔE, firmness, pH, TA, and °Brix) than control fruit.