TAGS: Smart Coatings Sustainability / Natural Coatings
Professor Dr. Mustafa Akbulut teams up with professor Dr. Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free wax coating technology. It bolsters the safety of fresh produce. It also provides enhanced protection against bacteria and fungi. This composite coating provides both immediate and delayed antibacterial effects.
Enhanced Antibacterial Properties
Dr. Mustafa Akbulut is a professor of chemical engineering. And professor Luis Cisneros-Zevallos is a horticultural science professor. According to Dr. Akbulut, the global fruit and vegetable market loses over 50% of agricultural fruit production during various stages of produce handling and post-harvest treatments. Many fruits and vegetables already have a layer of food-grade wax that is applied for cosmetic reasons and to prevent water loss.
Dr. Akbulut research combines such wax with nano-encapsulated cinnamon-bark essential oil in protein carriers to enhance them with antibacterial properties. Foodborne pathogens are especially problematic for fruits and vegetables that are consumed raw or minimally processed due to the lack of high temperatures that can inactivate them.
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Development of this coating gives better understanding of the interactions between the wax and undesired microorganisms,” said Dr. Cisneros-Zevallos.
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We are living in an age where technology has advanced so much,” said Dr. Akbulut. “
However, the food industry has not competed with these advances. There are continuous problems with food safety.”
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I think that the impact that these wax coatings will have on the industry is very big because the industry is looking for new technologies,” added Dr. Cisneros-Zevallos. “
This is one of those tools that we are developing that could actually help the industry face these challenges against human pathogens and spoilage organisms.”
Nano-encapsulated Essential Oil
Nano-encapsulated essential oil makes it harder 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 production compared to its unencapsulated counterparts.
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When bacteria are exposed to essential oil it can break down the bacterial wall,” added Dr. Akbulut. “
This technology is going to basically help us inactivate the bacteria and fungi to extend the shelf life.”
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This coating was also inhibiting the fungal attachment,” said Yashwanth Arcot. He is a doctoral student. “
We have tested this system against Aspergillus. It is a fungus responsible for the spoilage of food commodities. It is also responsible for the onset of lung infections in humans. We were successful in preventing its growth on the hybrid coatings.”
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This is the first development of hybrid technologies for killing bacteria and fungus using nano-encapsulated essential oil in food waxes. The chemicals used to produce this hybrid wax are antibacterial agents. These chemicals are FDA-approved. These hybrid wax coatings are easily scalable. It can be implemented in food processing industries,” added Arcot.
The research received partial funding through the Food Manufacturing Technologies Program. It is 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.
Source: Texas A&M University College of Engineering