Edible biofilm based on pomegranate peel extract extends the shelf life of strawberries

An edible biofilm, obtained from agricultural and fishing waste and developed by researchers at the S?o Carlos Institute of Chemistry of the University of S?o Paulo (IQSC-USP) in Brazil, allows the shelf life of strawberries (Fragaria x ananassa Duch.) to be extended.

In laboratory tests, the researchers found that over 12 days of refrigerated storage, the fruit coated with the film lost 11% weight and took between 6 and 8 days to start becoming contaminated with fungi, compared to 4 days for fruit not covered with the material.

"By applying the coating, it was possible to double the shelf life of strawberries kept under refrigeration and delay the dehydration of the fruit, while preserving the taste, texture and volatile compounds that give the fruit its characteristic aroma," Mirella Romanelli Vicente Bertolo, first author of the study and a postdoctoral researcher at EMBRAPA Instrumentation, says.

"More than 40% of the pomegranate, depending on the variety, is made up of peel, which is wasted. Our idea was to use this waste to obtain extracts rich in phenolic compounds with antioxidant and antimicrobial activities," says Bogusz.

With the success of developing the extraction method, the researchers decided to test the hypothesis of incorporating the antioxidants in pomegranate into coatings based on gelatin and chitosan – a polymer (natural polysaccharide) found in the skeletons of crustaceans such as shrimp – to develop a protective film for fruit.

Image source: Mirella Romanelli Vicente Bertolo.