University of British Columbia scientists have created a seaweed-based coating that can extend the shelf life of strawberries without refrigeration. The coating, made from agar, zinc, and tannic acid, acts as a protective barrier to slow moisture loss and gas exchange, providing antibacterial and antioxidant protection.
Reducing Food Waste
The coating has shown promising results, extending the shelf life of strawberries by at least two-fold. At room temperature, uncoated strawberries showed visible spoilage within two days, while coated strawberries remained fresh for at least four days. When combined with refrigeration, the coated strawberries showed no spoilage for at least six days.
The researchers aim to reduce food waste, which costs the Canadian economy an estimated $58 billion annually. The coating is designed to be essentially tasteless and preserve the produce’s natural flavor. Initial observations suggest the coating does not noticeably change the strawberries’ smell, texture, or natural appearance.
The next steps will focus on further safety and regulatory evaluation, scale-up, and commercial validation. The researchers are also interested in connecting with potential investors and partners to help advance the technology toward commercialization.
Original reporting: Fox News (HLL/CB) — read the source article.
