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This chapter presents a methodological and strategic proposal for the application of the design thinking methodology to support the implementation of the work and action plan for the economic reactivation of start-ups in Mexico. The objective is to create a quick reference guide to accelerate start-up resilience. Documentary research is considered on the guidelines and implementation requirements, as well as the measures established by the Mexican Ministry of Health, to mitigate the epidemic caused by the SARS-CoV-2 virus that causes the COVID-19 disease and to carry out an orderly, gradual, and cautious reopening in order to continue caring for people’s health in the working environment and at the same time reactivate the start-ups’ economy. This chapter provides an alternative guide to direct and propose a structured option for the labour and economic reactivation of start-ups that were considered non-core and that require the completion of regulatory procedures and processes required to obtain the necessary Quick Response code, granted by the entities that regulate the guidelines for the safe reopening of companies. Based on the size of these economic entities, it is considered that they can have between 1 and 10 employees, or no hired personnel at all, which is not considered a priority in the current economic reactivation programmes. A methodological strategy is proposed and implemented to support companies of this size in their immediate process of labour and economic reactivation for a case study of a service company that applied the proposed methodology.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.