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Edible coating from onion skins boosts freshness and cuts plastic use

In the realm of high-tech greenhouse cultivation, maintaining the freshness and safety of harvested produce remains a formidable challenge. Transport and storage conditions often lead to substantial losses. Traditional methods to mitigate these losses, such as cold storage and robust packaging, lean heavily on unsustainable practices involving non-biodegradable plastics and potentially harmful chemicals. These practices not only pose environmental risks but also threaten human health by contaminating food and soil.

A recent publication in Hybrid Advances introduces a groundbreaking approach spearheaded by Poornima Vijayan from Sree Narayana College for Women in Kollam, Kerala, India. The study showcases a novel method for preserving fruits and vegetables through the application of an edible coating composed of cellulose nanofibers (CNFs) derived from onion skins, bound together with a synthetic biopolymer, and enhanced with nanocurcumin for added antimicrobial properties. This innovative coating not only promises to extend the shelf-life of produce but also significantly reduces environmental impact.

The research team tackled the inherent limitations of CNF-based coatings, such as poor water resistance and thermal stability, by developing a new formulation. This formulation was tested on Mandarin oranges, employing a blend of cellulose nanofibers, polyvinyl alcohol (PVA), and nanocurcumin. PVA, known for its non-toxic and biodegradable qualities, served as the binding agent, ensuring the structural integrity of the nanofibers. The inclusion of nanocurcumin, a compound derived from turmeric, bolstered the coating's antimicrobial efficacy.

To evaluate the effectiveness of their coating, the researchers immersed oranges in the CNF-based solution, allowing them to air dry before assessing various quality indicators over two weeks. The coated oranges demonstrated superior preservation compared to their untreated counterparts, with significant reductions in weight loss, acidity fluctuation, and total soluble solid degradation. These findings suggest that the CNF-based coating could markedly improve the longevity and safety of fresh produce.

Vijayan's research not only underscores the potential of utilizing agricultural waste as a resource for developing value-added products but also offers a sustainable alternative to conventional packaging materials, thereby addressing the dual challenges of plastic pollution and food safety.

Source: PHYS.ORG

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