Edible Food Coating
2022 AUG 17
Preliminary >
Science and Technology > Innovation and New technologies > Innovation and New technologies
Why in news?
- Researchers at the IIT Guwahati have developed an edible coating that can extend the shelf-life of fruits and vegetables.
- This coating can keep the produce fresh for much longer than it was possible without it.
About the new development:
- Researchers used a mix of an extract of a marine microalga called Dunaliella tertiolecta and polysaccharides to produce it.
About Dunaliella tertiolecta:
- Dunaliella is a single-celled, photosynthetic green alga, that is characteristic for its ability to outcompete other organisms and thrive in hypersaline environments.
- It is mostly a marine organism, though there are a few freshwater species that tend to be more rare
- The microalga is known for its antioxidant properties and has various bioactive compounds such as carotenoids and proteins.
- It is also used to produce algal oil, a non-animal source of omega-3 fatty acid and is considered a good source of biofuel.
Benefits of this edible coating:
- The films displayed superior antioxidant activity, thermal stability, mechanical strength, total phenolic content and water vapour barrier property.
- They also had excellent UV light-blocking properties.
Significance of this development:
- According to the Indian Council of Agricultural Research, between 4.6 and 15.9% of fruits and vegetables go waste post-harvest, partly due to poor storage conditions.
- Hence, the development of this edible coating can help extend the shelf-life of fruits and vegetables.
PRACTICE QUESTION:
‘Dunaliella tertiolecta’, recently seen in news for its application to develop edible food coating, is a:
(a) Fungus
(b) Microalga
(c) Bacteria
(d) Virus
Answer