An edible coating for fresh-cut produce

CREA has announced a biodegradable and edible coating to extend the shelf life of fresh-cut produce (so-called fourth-range foods), i.e. minimally processed products kept in the cold chain. The solution was developed within the POFACS project, coordinated by the Research Centre for Vegetable and Ornamental Crops.

“Layer-by-layer” formula and application

The coating combines sodium alginate (from algae), citron mucilage, calcium chloride, and other natural edible ingredients. The layer-by-layer application creates a functional barrier directly on the surface of the food (tested on melon cubes), regulating water and oxygen exchange.

Less oxidation and microbes, better quality

The study published in Horticulturae (May 2024) shows: reduced moisture loss, slower microbial spoilage, lower oxidative damage, and improved sensory and nutritional preservation, without negative effects on appearance or taste.

Reference: D. Cice et al., “An Innovative Layer-by-Layer Edible Coating to Regulate Oxidative Stress and Ascorbate–Glutathione Cycle in Fresh-Cut Melon.” Horticulturae 2024, 10, 465. doi:10.3390/horticulturae10050465