麻豆淫院


Slowing food spoilage without chemicals: Natural tree sap gum and light extend fruit shelf life

Slowing food spoilage without chemicals
Dr Maral Seididamyeh with fruit in the lab. Credit: University of Queensland

University of Queensland studies have used a natural tree sap gum and light to extend the shelf life of fresh fruit and vegetables to combat food waste.

The Queensland Alliance for Agriculture and Food Innovation (QAAFI) research used edible coatings made from gum Arabic or acacia gum enriched with extracts from native Australian plants to stop the growth of spoilage causing microorganisms.

The research team also used light and curcumin, a compound extracted from turmeric, to deactivate on food.

QAAFI's Dr. Maral Seididamyeh said both methods were effective in keeping food fresh for longer.

The research was published in , the , and the .

"Using our edible coating, we were able to prevent the growth of spoilage microorganisms in freshly cut capsicum for around 10 days in the fridge," Dr. Seididamyeh said.

"This was mostly due to the and found in the aqueous extracts of plants like Cape York lilly pilly, boonjee tamarind, and Tasmanian pepper leaves.

"These extracts showed promising antimicrobial properties and the sensory analysis also revealed the fruit looked and smelled better.

"The curcumin-based photosensitization technique completely deactivated the fungal spores responsible for gray mold in fresh produce.

"When applied to strawberries, it reduced decay incidence and severity by 20% without compromising the fruit's color or firmness."

Dr. Seididamyeh said chemical-free methods for preventing food spoilage were in demand.

"Bacteria, viruses, fungi and parasites are becoming resistant to synthetic chemicals used to preserve food," Dr. Seididamyeh said.

"Consumers are increasingly favoring products made with natural preservatives over synthetic additives."

Food and Agriculture Organization of the United Nations' data showed 17% of food was lost to spoilage and other issues at retail outlets and in homes.

"The research results are promising, but more work is needed, especially since photosensitization is a relatively new concept in the food industry," Dr. Seididamyeh said.

"Photosensitization is already used in medicine through to destroy abnormal cells in the treatment of cancer and precancerous conditions.

"The edible gum coating, embedded with extracts from native Australian foods and leaves, and curcumin are currently quite expensive.

"To help make this a mainstream solution, further funding will be needed to refine the technology for its integration into commercial packing and processing lines."

More information: Maral Seididamyeh et al, Gum Arabic edible coating embedded aqueous plant extracts: Interactive effects of partaking components and its effectiveness on cold storage of fresh-cut capsicum, Food Control (2024).

Maral Seididamyeh et al, Curcumin鈥恗ediated photodynamic treatment to extend the postharvest shelf鈥恖ife of strawberries, Journal of Food Science (2024).

Maral Seididamyeh et al, Effect of gum Arabic on antifungal photodynamic activity of curcumin against Botrytis cinerea spores, International Journal of Biological Macromolecules (2024).

Journal information: Food Control , Journal of Food Science

Citation: Slowing food spoilage without chemicals: Natural tree sap gum and light extend fruit shelf life (2025, February 26) retrieved 27 May 2025 from /news/2025-02-food-spoilage-chemicals-natural-tree.html
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Explore further

Sunflower extract fights fungi to keep blueberries fresh

12 shares

Feedback to editors