Improvita nades-based solution for preserving fresh fruits and vegetables

Overview

ImproVITA is a preservation solution based on natural deep eutectic systems (NADES), a class of green solvents composed entirely of natural metabolites that are sustainable, biocompatible, and regarded as safe for food applications. NADES form a single liquid entity through strong hydrogen bonding networks, which allows them to stabilize antioxidant molecules such as ascorbic acid and inhibit enzymes responsible for browning in fresh produce. When used alone or combined with natural antioxidants, ImproVITA delays oxidation and browning processes in fresh fruits and vegetables up to five times longer than commonly used preservation solutions. This makes it an attractive option for producers, packers, and distributors seeking to extend shelf life, reduce food waste, and replace synthetic additives with natural alternatives.

Technical specifications

• Composition: Mixture of natural metabolites forming a NADES through hydrogen bonding, optionally combined with ascorbic acid or other natural antioxidants.
• Mechanism of action: The hydrogen-bond network stabilizes antioxidant molecules within the structure, preserving their activity even in aqueous environments, while simultaneously inhibiting oxidative enzymes responsible for browning.
• Performance: Extends antioxidant activity of ascorbic acid up to five times longer in aqueous solution and delays visible oxidation/browning in fresh-cut fruits for more than 24 hours, compared to approximately 1 hour for untreated water-immersed samples and roughly double the duration of standard ascorbic acid treatments.
• Application method: Immersion of fresh-cut produce in ImproVITA followed by rinsing, with no residual toxicity concerns.
• Sustainability profile: Fully natural, biodegradable, and food-safe ingredients aligned with clean-label and green chemistry trends.

Technology readiness level

ImproVITA has been validated in laboratory settings on multiple fresh-cut fruit varieties, demonstrating consistent delays in oxidation and browning compared to water and ascorbic acid controls. The next stage of validation involves industrial-scale trials on apples, pears, and other fruits, treating produce at harvest and evaluating performance over four, six, and nine months of storage under both normal and controlled atmospheres, followed by shelf-life assessment. An industrial partnership is sought to advance the solution toward commercial deployment.