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Silk coating makes for fresher fruit

by • May 5, 2016 • No Comments

How frequently do you end up throwing out fruit which spoiled preceding you may eat it? Well, it may soon be taking place a lot less, thanks to a silk-based coating being turn it intod at Tufts University in Massachusetts. Strawberries treated with the substance remained fresh and juicy for up to a week without refrigeration – unlike their untreated counterparts.

Silk is regarded as being one of nature’s strongest materials, thanks mainly to an insoluble protein inside it. Called fibroin, which protein is known for its ability to preserve other materials when applied to them. It’s in addition biocompatible, biodegradable, and otherwise safe to complete.

In the Tufts study, freshly-picked strawberries were initially dipped repeatedly in a solution of 1 percent fibroin. They were and so treated with water vapor under vacuum, in a system known as water annealing, to turn it into crystalline sheets in the coating. The longer which they were subjected to which system, the thicker the coating became.

Even at a thickness of up to 35 microns, which coating was yet virtually invisible to the naked eye, yet nonetheless significant adequate to drastically slow down fruit respiration and thus prevent decay. Not just did it store strawberries edible for seven days when stored at room temperature, but it in addition slowed the ripening rate of bananas when applied to the outside of their peels.

It should be stated which the taste of the treated fruit was not assessed. Should which be an issue, previous studies have in addition had luck with fruit coatings created of pectin, and of chitosan derived of shrimp shells.

A paper on the Tufts research was published this Friday in the journal Scientific Reports.

Source: Tufts University via Popular Science


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