New technology was found to effectively preserve apple cut up to 25 days and a kiwi for two weeks
Researchers form National Autonomous University of Mexico (UNAM) developed an edible coating with added functional ingredients applied to fresh foods in order to extend their life and preserve them for longer refrigeration. Dr. Maria de la Luz Zambrano Zaragoza, researcher at the Faculty of Higher CuautitlÃ¡n (FES) CuautitlÃ¡n, explained that the benefits range from having a cut product attractive, "by oxidation, many fruits no longer consumed with this technology, crop losses will decrease also retain nutrients from fruits or 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 film forms a flexible, inhibits enzymatic browning and prolongs the life of these. However, production is costly, as it costs 70 pesos a liter of dispersion can be coated 20 kilograms of cut fruit ready to be placed in convenience stores and consumed later.
Physically, the coating is not apparent to the eye, is not a film due to immersion applied to the fruit surface active substances absorbed, obtaining a product ready to eat. Furthermore, coatings with different flavors can be developed to make the product attractive. Scientific development already patented and won first place awards in the "Development Program Patenting and Innovation" (PROFOPI 2015-2016). Moreover, researchers aim to bring to a pilot plant for industrial production.
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