In an effort to combat food waste, particularly in fruits and vegetables, a Canadian researcher is exploring the potential of oat starch as a protective coating to extend produce shelf life. In Canada, vegetables and fruits account for a significant portion of discarded food, with daily waste including 1.3 million apples, 2.6 million potatoes, and 1.3 million tomatoes.
Lovemore Malunga, a scientist with Agriculture and Agri-Food Canada in Winnipeg, is investigating the use of oat starch, derived from oat groats, as an edible biofilm. This innovative approach could double the shelf life of fruits, transforming one-week freshness into two.
The starch acts as a moisture barrier, providing a natural alternative to plastic packaging. While still in the experimental phase, this research is part of a broader initiative to reduce food waste and improve food security through sustainable methods. Similar studies are being conducted in Nova Scotia, with scientists testing the formulation on various fruits and berries. The development of edible coatings, such as the oat starch solution, is gaining attention globally as a means to preserve produce without the environmental impact of traditional plastics.
Source: manitobacooperator.ca