The natural polysaccharide-based edible coating can replace synthetic packaging, offering a sustainable solution that could help reduce global food waste.
Currently available non-recyclable food packaging materials contribute to environmental pollution, but the researchers have developed a chitosan (CS) and gallic acid (GA) conjugate as an eco-friendly option for packaging.
The CS-GA films have exceptional mechanical strength and solubility offering a sustainable packaging solution to retain the freshness of fruits. Going ahead, this green technology has the potential to sustainably reduce global food wastage.
Edible coatings made of naturally occurring polymers have shown particular promise. These coatings can protect fruits from degradation by preventing water loss and gas exchange, reducing the need for refrigeration or synthetic preservation, while extending shelf life.
CS is non-toxic, biodegradable, and has remarkable film-forming abilities. However, certain limitations, including weak barrier and low antimicrobial properties, hinder its potential as a food coating material.
To address this limitation, a team of scientists, led by Professor Won Ho Park from Chungnam National University, South Korea, incorporated a polyphenolic compound, gallic acid (GA), to produce a CS-GA conjugate.
GA is abundantly available in plants and is well known for its excellent antimicrobial and antioxidant properties.
Discussing the study, Professor Park said: “We wanted to develop a CS-based biofilm with enhanced food coating properties, and we were hopeful that the incorporation of GA might help in achieving that.”
The researchers observed that the developed film exhibited enhanced mechanical strength, offering protection against food damage during transportation, and improved antioxidant properties, leading to extended shelf life.
It also showed improved antibacterial activity against two types of bacteria, confirming its effectiveness against multiple microbial species and superior UV-blocking capabilities to prevent photo-discoloration and damage.
“Many consumers are concerned about remaining coating residues on the fruits,” added Park.
“The washability of this conjugate makes it appealing for these consumers. Also, we observed a significant reduction in dehydration, discoloration, and mass loss of the stored fruits when the coating was applied. This indicates shelf life extension and freshness retention.
“In the past, the primary strategy for addressing food waste reduction-related issues was to gather and dispose of food scraps. However, our research suggests that by enhancing food preservation capabilities using eco-friendly approaches, we may significantly reduce food waste occurring during the distribution process.”
This paper will be published in Volume 463 Issue 2 of Food Chemistry on 15 January 2025.
