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In addition, fruit shelf-life test was performed, where strawberries were sealed in film. It was shown that sealed strawberries maintained a better color and healthy appearance than the control treatment after 7 days at 10 °C. This study enabled the development of biocomposite films with improved properties for potential application in food packaging.Modern computational techniques offer new perspectives for the personalisation of food properties through the optimisation of their production process. This paper addresses the personalisa
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