BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the drying kinetics of strawberries during an osmotic dehydration (OD) treatment at 60°Brix, 4 h, 40°C (sucrose). Also, textural parameters were evaluated. METHODS: It was determined the changes in some selected physical properties, such as: moisture, total solid contents, one-dimensional shrinkage and texture, at 30 min steps during OD treatment. Besides, water and solid diffusion coefficients ( D e W and D e TS , respectively) were calculated by using the analytical solution of Fick’s equation. RESULTS: Diffusion coefficients for water and solids showed significant differences due to coating presence as an evidence of the barrier effect. Coated strawberry samples presented several changes after 2 h of OD treatment at the assayed conditions for most of the parameters evaluated. CONCLUSIONS: Alginate coating at the tested conditions acts as a barrier to sucrose influx and to water outflux until 2 and 3 h of OD treatment, respectively. Besides, a good textural quality for osmotically-dehydrated strawberries was obtained.

Biopolymer‐based edible films and coatings are useful for preserving the quality of minimally processed vegetables. Although its use is economical and respectful to the environment, its effectiveness depends on the final formulation and technological conditions applied. In this work, films based on carboxymethyl cellulose (CMC, 1.0%), cassava starch (CS, 3.0%), and alginate (ALG, 2.0%) using glycerol (Gly) as a plasticizer (30, 20, and 40% polymer, respectively) were formulated as control systems. In order to evaluate the application of high‐intensity ultrasound (5 min and 40% amplitude power) during several emulsification treatments (sunflower oil concentrations range: 0.15–0.35%), the barrier, mechanical and optical properties, and the microstructure of the final films (ECMC, ECS, and EALG) were assessed. Ultrasound nanoemulsification treatment led to improved barrier properties only for CS‐based films. Moreover, ECS film showed undetectable color changes, homogeneous, and stable nanoemulsions with the highest hydrophobic behavior that makes it suitable for coating fruits and vegetables. Novelty impact statement Ultrasound nanoemulsified films were formulated from different biopolymers bases. Formulations based on the cassava starch result in homogeneous and stable nanoemulsions. The results obtained are promising in order to formulate low‐cost coating materials.