“…Hence, it would have been desirable to wait a longer storage time to conduct the evaluation and appreciate the effect of RH on the WS of EFs. On the other hand, it is essential to highlight that WS values of corn starch-based EFs stored at different RH were lower (<32%) than those reported in the literature for native starch-based films (Calderón-Castro et al, 2018;Chiumarelli & Hubinger, 2014;Fakhouri et al, 2015;Medrano-de Jara et al, 2020;Quequezana-Bedregal et al, 2021;Sanyang et al, 2016). It is known that physical treatments, like the extrusion technique, commonly produce changes in the semi-crystalline structure of starch.…”