Gracias Mariajo, mi sensei, mi gran amiga. Siempre me has trasmitido fuerza, has estado pendiente de mí, dándome ánimo, haciéndome sentir que podía con todo. Eres una persona increíble. Te mereces todo.Gracias totales a Laura, Sergio y Agu; mi hermosa loca familia. Mi mejor ejemplo de trabajo, fuerza, lucha, energía, crecimiento, apoyo y amor de familia. Mamá y papá, les admiraré y agradeceré siempre lo valiente que fueron al hacer todo lo que hicieron por nosotros cuatro. A mi hermano, gracias porque solo tengo uno y no tengo que compartirte con nadie, desde siempre me has enseñado a "pensar alto". ¡¡Vamos!! Una vez leí: "Gracias a todos por todo, porque todo ha sido necesario para que se diera este momento".

Aim. To compare the properties of active edible materials to active edible based on yam and cassava starch with the incorporation of essential oil of oregano (Origanum vulgare) (OEO) for application in grape coating. Materials and methods. The film-forming dispersions were obtained and the contact angle on different kinds of fruits and vegetables and the stability of the dispersions were determined. Subsequently, the films were obtained by casting, their physicochemical properties were evaluated, such as antioxidant capacity, antimicrobial capacity, among others. The grapes were covered with the best treatments and weight loss was traced and a visual inspection of their condition was carried out. Results. Remarkable differences were evident between the materials obtained from these two starch sources. The yam dispersions showed to be more stable, additionally, their films had higher moisture content, lower water absorption capacity, higher internal transmittance and slightly higher antimicrobial and antioxidant capacity. Conclusions. In the application as a coating, it was observed that the grapes coated with yam-based dispersions lost weight at a slower rate, maintaining them in good condition for a longer time, evidencing a greater potential in this type of applications compared to cassava starch.