# Sustainability in Bio-Based Edible Films, Coatings, and Packaging for Small Fruits
Due to their characteristics, they can be employed in coating fruits and vegetables, meat, and fish products to extend shelf life by preventing moisture loss, respiration, and oxidation. Nowadays, they present a myriad of uses, are part of the movement towards sustainable packaging, and offer a functional alternative in industries like food processing and packaging [2], Figure 1.  
Figure 1: Schematic representation of the main applications (improve shelf life, act as a green and sustainable barrier, offering protection and sealability during transport) and properties (bioactive, antimicrobial, and probiotic properties) of bio-based edible films and coatings in small fruits. The ripening and aging process of small fruits after harvest can be delayed using various preservation methods. These methods help maintain the taste and quality of the fruits, allowing them to be available for sale and consumption out of season. Preservation also contributes to a wider variety of products in the market and helps stabilize food prices by balancing supply and demand. In simple terms, preserving small fruits involves handling and treating them to prevent or slow down decay and spoilage, such as contamination by microorganisms, loss of nutritional value, loss of flavor, changes in texture, and microbial and enzymatic decomposition. This ensures a longer shelf life for the food [16]. Fruits are vulnerable to different post-harvest diseases caused by bacteria and fungi, which can result in visible decay and a decline in quality. Additionally, various physiological changes during ripening and post-harvest can affect fruit quality, including maturity, respiration, ethylene production, and enzymatic reactions [17]. After harvesting, fruits lose water through their skin, leading to shriveling and weight loss, impacting the fruit's appearance and texture [18]. Additionally, damage caused by handling can cause bruising and create openings for disease organisms, further accelerating deterioration and quality loss. For example, the effects of using medicinal and aromatic plant extracts (_Satureja montana_ L. and _Thymus vulgaris_ L.) as edible coatings for sweet cherry postharvest storage were studied by [PERSON] et al. [19]. Results showed that aqueous extracts could represent an innovative and natural approach to preserving sweet cherry physical and chemical quality in postharvest storage. Grapevine by-products are produced during the winemaking process, and this waste is harmful to the environment [20]. Grapes and grape by-products, known as grape pomace, are rich in bioactive compounds such as lipids, dietary fibers, and polyphenols, making them valuable. Developing new food products, like infusions, could help minimize waste and harness the benefits offered by grape by-products. Indeed, [PERSON] et al. [21] found that different organic matrices (encapsulating agents such as alginate and chitosan, among others) could protect the dehydrated and crushed grapes in the form of small spherical balls (0.8-1.0 cm diameter, Figure 2) covered with the organic matrix, preventing their degradation over time. Moreover, with chitosan, the infusions did not show significant color changes when compared with the control infusion, with deficient amounts of sugars found and pH levels in the acidic range, and all the matrices maintained their integrity after two months of encapsulation and none of the matrices showed negative characteristics in the infusions. This review aims to overview the benefits, challenges, and prospects of using bio-based edible films, coatings, and packaging for small fruits, focusing on sustainability. Figure 2: **(a)** Petri dishes with the samples (small balls) of the dried and minced grapes of the Moscatel Galego and Touriga Nacional varieties, ready for encapsulation; **(b)** Petri dishes with the samples already coated. Retrieved from [PERSON] et al. [21].