St. Scientists from St. Petersburg State University (SPbSU) have presented an innovative coating for food packaging that prolongs freshness and has antibacterial properties. According to St. Petersburg State University professor Maya Uspenskaya, the new coating differs from similar ones in durability and moisture resistance, which makes it more environmentally friendly. The scientist explained that previous edible coatings were too sensitive to moisture and their starch- and gelatin-based materials were not strong enough for transport.
The development is based on gelatin and chitosan, a natural polymer obtained from the shells of shellfish and with bacteriostatic properties. This mixture ensures that the coating remains leak-proof and reliable even during transportation and storage. The coating, which can be applied not only to fruits and vegetables but also to meat and fish, does not change the taste and appearance of the products and increases the shelf life by 1.5 times.
To apply the coating, the products are treated with a special solution and dried, making this technology ready for industrial use. Uspenskaya also noted that the coating is easily washed off with warm water and is safe for consumption if it remains on the surface of the food.
Source: Ferra
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