Engineering A Coating for Disease-free Produce
Published:23 Apr.2024 Source:Texas A&M University
Dr. Mustafa Akbulut, professor of chemical engineering, has teamed up with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce. Many fruits and vegetables already have a layer of food-grade wax that is applied for cosmetic reasons and to prevent water loss. Akbulut's research combines such wax with nano-encapsulated cinnamon-bark essential oil in protein carriers to enhance them with antibacterial properties.
Nano-encapsulated essential oil makes it harder for bacteria to attach and survive on fruits or vegetables. This technology is going to basically help us inactivate the bacteria and fungi to extend the shelf life. Researchers have tested this system against Aspergillus, a fungus responsible for the spoilage of food commodities and the onset of lung infections in humans. They were successful in preventing its growth on the hybrid coatings.
This is the first development of hybrid technologies for killing bacteria and fungus using nano-encapsulated essential oil in food waxes. The chemicals used to produce this hybrid wax are antibacterial agents that are FDA-approved.