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Bioengineer
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Image Credit: Bioengineer
Amyloid-Inspired Coatings Keep Fruit Fresh Longer
- Scientists have developed a groundbreaking coating technology using amyloid-like proteins to extend the freshness of fruits, potentially revolutionizing food preservation and reducing global food waste.
- The amyloid-like protein coatings act as protective shields, slowing down the deterioration processes of fruits caused by moisture loss, microbial growth, and enzymatic degradation.
- By leveraging the unique structural properties of amyloid-like protein assemblies, the coatings form ultra-thin barriers around fruit surfaces, enhancing preservation without compromising safety or sustainability.
- The coatings allow gas exchange while limiting water vapor loss, maintaining the balance necessary for fruit respiration and physiological changes postharvest.
- With intrinsic antimicrobial properties, the coatings reduce decay by limiting pathogen colonization on fruit surfaces, eliminating the need for synthetic preservatives.
- Experimental trials showed that treated fruits, including apples, strawberries, and cherries, maintained firmness, color, and nutrients up to 50% longer than untreated controls.
- The protein coatings are biocompatible, biodegradable, and economically scalable due to the abundance of raw materials from renewable agricultural proteins, reducing costs relative to synthetic polymers.
- Further research aims to optimize application methods, validate performance in real-world supply chains, and ensure regulatory approvals for commercial adoption.
- The technology addresses food security and sustainability challenges by reducing postharvest losses, lowering greenhouse gas emissions, and improving access to nutritious foods.
- This innovation merges cutting-edge protein chemistry with practical agricultural applications, offering a versatile, scalable, and eco-friendly tool to extend fruit freshness and challenge conventional preservation methods.
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