Keeping produce fresh and free of oxidative processes is a daunting challenge facing innovation in the fresh-cut trade today. But things are looking up. An edible, odourless and tasteless film patented by Foggia University and developed by the research team of Carla Severini at the Department of Agricultural, Food and Environmental Sciences (Safe) appears to be on the right track.
The idea stemmed from the need to prolong the shelf-life of a preservative-free, sponge-cake snack muffin. Trials using the edible film on the snack have yielded good results and have encouraged the researchers to test it on other foods, including fresh-cut fruit and vegetables, as well as oysters, mussels and a dairy product like mozzarella cheese.
The trial on fresh-cut apples, carrots and fennel show that the film retards browning of apple and softening of carrot and fennel. The film itself is clear and is applied via dipping followed by a rapid hardening over the surface of the food product. It‘s a process that retains flavour and taste properties while ensuring better microbiological food safety. The film is also thick enough so you can peel it off before eating if you want to.
