Seaweed Coating Extends Strawberry Shelf Life Without Refrigeration, Study Finds
A new coating developed by University of British Columbia scientists aims to reduce food waste by preserving produce.
Researchers have developed a seaweed-derived coating that can significantly extend the shelf life of strawberries, potentially reducing food waste and the reliance on energy-intensive refrigeration.
The natural, plant-based coating, created by scientists at the University of British Columbia (UBC), is made from agar, a substance derived from red seaweed, combined with zinc and tannic acid. When applied to strawberries, the coating effectively creates a protective barrier that slows moisture loss and gas exchange, while also providing antibacterial and antioxidant properties.
According to a study published in the Journal of Agricultural and Food Chemistry, this coating doubled the shelf life of strawberries. Uncoated strawberries showed visible spoilage within approximately two days at room temperature, while coated strawberries remained fresh for at least four days. When refrigeration was used in conjunction with the coating, the strawberries showed no spoilage for at least six days.
Researchers stated that the coating is designed to be tasteless and does not noticeably alter the strawberries' natural flavor, smell, texture, or appearance. Initial tests also indicated that the coating possesses antibacterial properties and showed no signs of toxicity in human intestinal cell tests. Most of the coating can be removed by rinsing the fruit under running tap water.
This innovation aims to address the significant issue of food waste, particularly with fresh produce, which is highly vulnerable to spoilage during storage and transport. The university reported that nearly half of all food produced in Canada is lost or wasted annually, costing an estimated $58 billion. Extending the shelf life of fruits like strawberries could substantially decrease waste in both homes and retail settings.
While the coating has shown promising results in laboratory settings, it has not yet been approved for commercial use. Further safety assessments and regulatory reviews are required. The research team plans to conduct comprehensive sensory studies, evaluate scalability, and seek potential investors and partners to advance the technology toward commercialization.