New Nano Coating Extends the Life of Fruit and Veg

27 Sep 2016 --- In order to extend the life of fruits and vegetables and preserve them for longer, UNAM researchers have developed an edible coating with added functional ingredients that can be applied to freshly cut foods.

Dr. Maria de la Luz Zambrano Zaragoza, (pictured below) researcher at the Faculty of Higher Cuautitlán (FES) Cuautitlán, explained the benefits of this type of coating: "With oxidation occuring many fruits can no longer be consumed, with this technology, crop losses decrease significantly and it also helps to retain nutrients in fruits and vegetables."

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, homogeneous films are formed and enzymatic browning prolongs the life of these.

"The microencapsulated products we design are food additives with a nanometric size ranging between one hundred to 500 nanometers. Internally, you can place the active substance such as lemon oil or rosemary, or antioxidant alpha tocopherol or beta-carotene in this area through the wall of the fruit, achieving conservation," explained the academic leading the investigation.

Physically, the coating is not apparent to the eye, is can be applied to the fruit surface and the active substances are absorbed, resulting in a ready-to-eat product.

In addition, coatings with different flavors can be developed to make the product even more attractive.

Scientific development already patented and won a first place award in the "Development Program Patenting and Innovation" (PROFOPI 2015-2016), whose purpose is promoting a culture of industrial property at UNAM. Following this, researchers aim to bring to a pilot plant for industrial production.

"One of the interests of the UNAM is to contribute to society with useful technologies that can be marketed well," concluded Dr. Zambrano Zaragoza.