Innovative Multifunctional Edible Coating for Enhancing Fresh Produce

Fresh fruits and vegetables (FVs) can cause foodborne diseases as they are able to harbor a variety of human pathogens and parasites. The short shelf life of fresh produce, due in large part to microbial induced spoilage, is a serious problem that costs the food industry billions a year. Further, nutrients, polyphenols and other bioactive compounds in fresh FVs degrade over time during storage, even absent spoilage. The CDC estimates that approximately 22 million foodborne illnesses are linked to FVs in the US each year.

 

Researchers at Arizona State University have designed multifunctional edible coatings for FVs as a groundbreaking solution to address the critical issues associated with spoilage, food waste, nutrient loss, and pesticide residues in FVs. By leveraging the synergistic antimicrobial and antioxidant properties of encapsulated phytochemicals, this coating significantly extends shelf life, improves food safety and quality, and preserves the inherent nutritional value of produce. Additionally, its innovative composition aids in the removal of pesticide residues, enhancing consumer health and safety. This may address food spoilage at the pre-consumer level and as such may provide not only a competitive market advantage but also the potential for increased profit margins

 

These compositions introduce a novel edible coating designed to extend the shelf life, enhance safety, and preserve the nutritional value of FVs while also facilitating pesticide residue removal.

 

Potential Applications

Benefits and Advantages

For more information about the inventor(s) and their research, please see