Say goodbye to spoiled fruit.
After food scientists from Louisiana State University (LSU) successfully made eggs last longer using a special coating, another group of university researchers developed an edible biofilm that could significantly extend the shelf life of fruits.
Food scientists from Chungnam National University in South Korea, led by Professor Won Ho Park, have created an “edible biofilm” using chitosan and gallic acid to extend the shelf life of perishable fruits.
“We wanted to develop a CS-based biofilm with enhanced food coating properties, and we were hopeful that the incorporation of GA might help in achieving that,” Prof. Park said.
A chitosan is a natural polymer derived from crustacean shells while gallic acid refers to a plant-based compound known for its antimicrobial and antioxidant properties.
The research, published in the Food Chemistry journal, revealed that the new coating reduced food waste by protecting fruits from water loss, gas exchange, and microbial growth after harvest.
In their experiments, the team tested the biofilm on mini bananas and cherry tomatoes. They reported “a significant reduction in dehydration, discoloration, and mass loss of the stored fruits when the coating was applied” while improving their resistance to bacteria and antioxidant properties.
The edible biofilm claimed to extend the freshness of fruits and address consumer concerns about chemical residues, as it was easily washable. Researchers also believed that this technology supported the United Nations’ goal of halving food waste by 2030.