Paper from banana plant waste protects potatoes from parasites. Whereas fresh fruits with low pH value are susceptible to fungal contamination.
But a Brazilian research team has found a way to keep fungi away longer using antioxidants from pomegranate peel and chitosan, extracted from the inner shell of squid.
The two substances were mixed with gelatine, creating a film in which strawberries were kept refrigerated for twelve days. Instead of the usual 4, contamination occurred after 6-8 days.
Additionally, 40% of the compounds responsible for the fruits’ aroma were preserved. The formula is patent-pending and would cost approximately €0.02 per fruit.
Elsewhere graphene oxide can help create reusable food wrappers while fruit waste leads to vitamin supplements and dyes.
