Anthropocene Magazine · Climate & nature

Seaweed-Based Coating Outperforms Refrigeration in Preserving Fruit Freshness

Canadian scientists have developed a novel self-assembling coating derived from seaweed and zinc that significantly extends the shelf life of fruits, even at room temperature, outperforming traditional refrigeration.

The innovative coating, primarily composed of agar (a common food additive from red algae) combined with zinc and tannic acid, self-organizes into a thin layer that preserves fruit. Experiments showed that strawberries coated with this substance remained mold-free for at least four days at room temperature, while uncoated strawberries in a fridge began molding on day four. Coated strawberries refrigerated lasted even longer, up to six days.

The coating also demonstrated effectiveness on other fruits: apple slices stayed fresh for approximately 24 hours compared to 12 hours for untreated slices, and grapes lasted nearly 14 days, a full week longer than untreated grapes before showing signs of wrinkling. Overall, the coating at least doubled the shelf life of fruits and reduced weight loss by more than half after four days.

Researchers attribute the preserving qualities to the coating's antibacterial properties. It is safe for consumption, maintains nutritional value, and can be washed off. A lifecycle analysis suggests the coating has a lower or equivalent emissions impact to refrigeration, with potential for significant savings when applied to entire cold chain systems.

This invention addresses the substantial issue of food waste, particularly in Canada where nearly half of fresh produce is lost annually. The scientists believe their agar-based coating, if scaled up and applied to a wider variety of fruits, could offer a practical and sustainable strategy to reduce food loss and enhance the resilience of fresh produce supply chains.

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