Dr. Mustafa Akbulut, professor of chemical engineering, has teamed up with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce. According to Akbulut's recent publication in Current Research in Food Science, the global fruit and vegetable market loses over 50% of agricultural fruit production during various stages of produce handling and post-harvest treatments.
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.
"We are living in an age where technology has advanced so much," Akbulut said. "However, the food industry has not competed with these advances, and there are continuous problems with food safety. News about foodborne diseases and outbreaks reporting hundreds of people becoming sick from unhygienic food frequently appears at the national level."
Akbulut's wax coating technology bolsters the safety of fresh produce and provides enhanced protection against bacteria and fungi. This composite coating provides both immediate and delayed antibacterial effects, according to the article. Foodborne pathogens are especially problematic for fruits and vegetables that are consumed raw or minimally processed due to the lack of high temperatures that can inactivate them.
Development of this coating gives better understanding of the interactions between the wax and undesired microorganisms, Cisneros-Zevallos said.
(Source: Agriculture and Food News, ScienceDaily. www.sciencedaily.com)
