Chemical engineering professor Dr. Mustafa Ekbulut, together with horticultural science professor Luis Cisneros-Zevallos, engineered the long-lasting, bacteria-free production.
According to a recent publication by Akbulot, the worldwide fruit and vegetable market loses greater than 50% of agricultural fruit yield during various stages of handling and post-harvest treatment.
Many fruit and veggies have already got a layer of food-grade wax applied for cosmetic reasons and to stop dehydration. Akbalut's research combined such waxes with nano-encapsulated cinnamon bark essential oil to boost their antibacterial properties.
“We're living in an age where technology has advanced a lot,” Akblut said. “However, the food industry has not kept up with these developments, and there are continuing problems with food safety. News of foodborne illnesses and outbreaks nationally often sicken hundreds of people from unsanitary food. reports.”
Akbulut's wax coating technology reinforces the protection of fresh produce and provides higher protection against bacteria and fungi. According to the article, this composite coating provides each immediate and delayed antibacterial effects.
Foodborne pathogens are particularly problematic for fruit and veggies which are eaten raw or will be inactivated by exposure to high temperatures.
Cisneros-Zevallos said the event of this coating provides a greater understanding of the interaction between wax and unwanted microorganisms.
Potential industrial use
“I think the impact of these wax coatings on the industry is huge because the industry is looking for new technologies,” said Cisneros-Zevallos. “This is one of the tools we are developing that can help the industry meet these challenges against human pathogens and spoilage organisms.”
Nano-encapsulated essential oils make it difficult for bacteria to connect and survive on fruits or vegetables. According to the article, the delayed release of the essential oil increases the half-life of the energetic ingredient and the product in comparison with its undiluted counterpart.
“When bacteria are exposed to essential oils, it can break down the bacterial wall,” Ekblut said. “This technology will essentially help us inactivate bacteria and fungi to extend the shelf life.”
Doctoral student Yashwanth Arcot conducted experiments to support the research.
“This coating was also inhibiting fungal attachment,” Arcott said. “We tested this system against Aspergillus, a fungus responsible for food spoilage and the initiation of lung infections in humans. We were able to inhibit its growth on the hybrid coatings.”
This is the primary development of hybrid technologies to kill bacteria and fungi using nano-encapsulated essential oils in edible waxes, Arcot said.
The chemicals used to make this hybrid wax are FDA-approved antibacterial agents.
“These hybrid wax coatings are easily scalable and can be applied in food processing industries,” Arcott said.
Additional contributors to the research include Dr. Matthew Taylor from the Department of Food Science and Technology, Dr. Yunjin Min from the University of California, Riverside, and Dr. Alejandro Castillo from the Department of Food Science and Technology.
This research received partial funding through the Food Manufacturing Technologies Program provided by the United States Department of Agriculture (USDA). Additionally, funding comes from the USDA National Institute of Food and Agriculture — Specialty Crops Research Initiative.