Development of a novel edible coating for extending the shelf life of fresh produce

Thesis Overview

The project titled "Development of a novel edible coating for extending the shelf life of fresh produce" focuses on addressing the critical issue of reducing food waste by enhancing the shelf life of fresh produce through the application of an innovative edible coating. The primary objective of this research is to develop a sustainable solution that can effectively prolong the quality and freshness of fruits and vegetables, thereby minimizing post-harvest losses and improving food security. Fresh produce, such as fruits and vegetables, are highly perishable commodities that are susceptible to microbial spoilage, enzymatic browning, and moisture loss during storage and transportation. These factors contribute significantly to food waste along the supply chain, leading to economic losses and environmental impacts. By developing a novel edible coating, this project aims to create a protective barrier that can help preserve the sensory attributes and nutritional content of fresh produce, thereby extending its shelf life and reducing wastage. The research will involve the formulation and optimization of the edible coating using natural and food-grade ingredients that possess antimicrobial and antioxidant properties. Various coating application methods, such as dipping, spraying, or brushing, will be explored to determine the most effective technique for uniform coverage and adhesion to different types of produce. The impact of the edible coating on factors such as microbial growth, moisture retention, color preservation, and overall quality of the produce will be evaluated through comprehensive analytical tests and sensory evaluations. Furthermore, the project will consider the practical aspects of implementing the edible coating technology within the existing food supply chain, including cost-effectiveness, scalability, and compatibility with current packaging and storage practices. By conducting a thorough investigation of the technical, economic, and environmental aspects of the novel edible coating, this research aims to provide valuable insights into its feasibility and potential benefits for both producers and consumers. Overall, the "Development of a novel edible coating for extending the shelf life of fresh produce" project represents a significant contribution to the field of food technology and food sustainability. Through the development of an innovative solution to reduce food waste and enhance the quality and safety of fresh produce, this research has the potential to create positive impacts on food security, economic efficiency, and environmental sustainability in the agricultural sector.