The future of fresh fruits and vegetables
Many fruits and vegetables already have a coating of food-grade wax that is applied for aesthetic purposes and to prevent water loss. This method combines this wax with cinnamon bark essential oil nano-encapsulated in protein carriers to boost them with antibacterial properties. Credit: Texas A&M University Engineering
A revolutionary wax coating developed by researchers uses cinnamon bark essential oil to improve product safety, showing promise in reducing foodborne illness and extending shelf life.
Dr. Mustafa Akbulut, professor of chemical engineering, teamed up with professor of horticultural sciences Luis Cisneros-Zevallos to design more sustainable and bacteria-free products.
According to Akbulut’s recent publication in Current research in food scienceThe global fruit and vegetable market loses more than 50% of agricultural fruit production during the various stages of product handling and post-harvest treatments.
Revolutionary wax coating
Many fruits and vegetables already have a coating of food-grade wax that is applied for aesthetic purposes and to prevent water loss. Akbulut’s research combines this wax with cinnamon bark essential oil nano-encapsulated in protein carriers to boost them with antibacterial properties.
“We live in a time where technology has advanced enormously,” Akbulut said. “However, the food industry has not matched these advances and there are ongoing problems with food safety. Reports of foodborne illnesses and outbreaks of hundreds of people falling ill from unsafe food frequently appear nationally.
Akbulut’s wax coating technology enhances the safety of fresh produce and provides enhanced protection against bacteria and fungi. This composite coating provides immediate and delayed antibacterial effects, according to the article.
Foodborne pathogens are particularly problematic for fruits and vegetables eaten raw or minimally processed due to the lack of high temperatures that can inactivate them.
The development of this coating provides a better understanding of the interactions between the wax and unwanted microorganisms, Cisneros-Zevallos said.
Potential use by industry
“I think the impact that these wax coatings will have on the industry is very significant because the industry is looking for new technologies,” Cisneros-Zevallos said. “This is one of the tools we are developing that could really help the industry deal with the challenges of combating human pathogens and spoilage organisms.”
Nano-encapsulated essential oil makes it more difficult for bacteria to attach and survive on fruits or vegetables. The delayed release of the essential oil increases the half-life of active ingredients and products compared to its non-encapsulated counterparts, according to the article.
“When bacteria are exposed to the essential oil, they can break down the bacterial wall,” Akbulut said. “This technology will essentially help us inactivate bacteria and fungi to extend shelf life.”
Doctoral student Yashwanth Arcot conducted experiments to support the research.
“This coating also inhibited fungal attachment,” Arcot said. “We tested this system against Aspergillus, a fungus responsible for the spoilage of food and the appearance of pulmonary infections in humans. We have successfully prevented its growth on hybrid coatings.
Arcot said this is the first development of hybrid technologies to kill bacteria and fungi using essential oil nano-encapsulated in edible waxes.
The chemicals used to produce this hybrid wax are FDA approved antibacterial agents.
“These hybrid wax coatings are easily scalable and can be implemented in food and beverage industries,” Arcot said.
Reference: “Edible nano-encapsulated cinnamon essential oil wax hybrid coatings to improve apple safety against foodborne pathogens” by Yashwanth Arcot, Minchen Mu, Yu-Ting Lin, William DeFlorio, Haris Jebrini, Angela Parry-Hanson Kunadu, Yagmur Yegin, Younjin Min, Alexander Castillo, Luis Cisneros-Zevallos, Thomas M. Taylor and Mustafa ES Akbulut, January 1, 2024, Current research in food science.
DOI: 10.1016/j.crfs.2023.100667
Other research contributors include Dr. Matthew Taylor of the Department of Food Science and Technology, Dr. Younjin Min of the University of California, Riverside, and Dr. Alejandro Castillo of the Department of Food Science and Technology.
This research received partial funding through the Food Manufacturing Technologies Program provided by the United States Department of Agriculture (USDA). Additionally, funding comes from the USDA National Institute of Food and Agriculture – Specialty Crop Research Initiative.
