Edible low viscosity polyhydroxybutyrate coating for fresh produce

Overview

Ingeniería en Proyectos Sustentables ZE presents an advanced edible coating technology using low viscosity polyhydroxybutyrate (PHB) to enhance the shelf life of fresh produce. This coating offers a unique combination of low-temperature application and excellent barrier properties, effectively delaying spoilage without altering the natural taste or texture of fruits and vegetables. The PHB-based coating is designed to be applied as a thin layer, providing sufficient oxygen and carbon dioxide barrier properties while being fully edible and functioning as a pre-biotic fiber.

Technical specifications

Key features:

• Utilizes high melt flow PHB, which melts at reduced temperatures, preventing damage to produce during application.
• Maintains excellent barrier properties due to the crystallinity of PHB, outperforming other PHA copolymers.
• Edible and approved as GRAS (Generally Recognized As Safe).
• Proposed application involves melt extrusion onto apple and avocado slices, with ongoing testing for optimal conditions.
• PHB produced through fermentation followed by proprietary viscosity reduction technology.

Technology readiness level

This coating technology is currently at Technology Readiness Level 4. It has been validated in laboratory settings and is undergoing further testing to optimize application conditions and assess functional performance in terms of spoilage prevention and maintainability of produce quality.