Scientists based in the state of São Paulo, Brazil, have uncovered a potential alternative way to double fruit’s shelf-life
A team from the São Carlos Chemistry Institute (IQSC-USP) say they have created a groundbreaking edible biofilm that doubles the shelf-life of strawberries.
The coating was crafted from antioxidants which they extracted from pomegranate peel and chitosan derived from squid – the latter seen as a potential way to avoid allergy risks associated with more commonly used shrimp extracts.
It is said to reduce fungal growth, preserve texture, aroma, and flavour, and minimise weight loss during refrigeration.
Laboratory trials reportedly resulted in 11 per cent less weight loss, significant delay to fungal contamination, more aroma, and unchanged taste, compared with untreated strawberries.
Production cost is estimated at R$0.15 (€0.02) per fruit, which the researchers suggested make it viable for mass implementation.
“The coating increases durability, reduces losses and makes use of agro-industrial waste. It is a sustainable and affordable solution for producers and consumers,” said Mirella Bertolo, a postdoctoral researcher and co-author of the study.
