Researchers at the National Autonomous University of Mexico, UNAM, have developed an edible coating which can extend the life of fruits and vegetables and preserve them for longer refrigeration.
Dr. Maria de la Luz Zambrano Zaragoza, researcher at the Faculty of Higher Cuautitlán (FES) Cuautitlán, explained that the benefits range from having an attractive cut product to reducing food waste.
With the university's technology, cut apple has been preserved for up to 25 days and a kiwi for two weeks.
After nine years of research, university scientists found that if nanocapsules loaded with alpha tocopherol and beta-carotene in fruits and fresh-cut vegetables are dispersed, a homogeneous film forms which inhibits enzymatic browning and prolongs the life of these products.
Physically, the coating is not apparent to the eye. In addition, coatings with different flavors can be developed to make the product attractive.
