Antibacterial coating made from organic materials prevents food spoilage (Credit: Rutgers University)
A Rutgers scientist has developed a biodegradable, plant-based coating that can be sprayed on foods, protecting it against pathogenic and spoilage microorganisms as well as transportation damage. The new kind of packaging technology using the polysaccharide/biopolymer-based fibers. “The stringy material can be spun from a heating device that resembles a hair dryer and “shrink-wrapped” over foods of various shapes and sizes, such as an avocado or a sirloin steak. The resulting material that encases food products is sturdy enough to protect against bruising and contains antimicrobial agents to fight spoilage and pathogenic microorganisms such as E. coli and listeria.” According to an article on Newatlas.com, the team found in tests “that the coating can extend the shelf life of avocados by 50 percent, and even helps prevent bruising. And if it does get into the environment, the team found that it degrades in soil in as little as three days.”
