October 01 2022
An edible coating that increases the shelf-life of vegetables and fruits has been produced by researchers from the Indian Institute of Technology (IIT), Guwahati. The protective coating was created by mixing chitosan and Dunaliella tertiolecta, a marine microalgae that is used as a source of algae oil.
Researchers used a residue from the algae oil extraction process and combined it with chitosan, which has antifungal and antimicrobial properties, to create the edible film. The protective coating was tested on several fruits and vegetables and was found to extend the shelf-life of tomatoes by a month, thus helping to reduce food wastage.
Did You Know?
The decomposition of waste food produces methane, a greenhouse gas that causes global warming.
