Novel food packaging from biosurfactant derived from yeast and aloe vera gel

Overview

This solution offers a sustainable, edible food packaging and coating technology designed to extend the shelf life of horticultural crops and other food products. The innovation combines a biosurfactant produced from food-grade yeast isolates (GRAS status) with Aloe vera gel to create a composite coating that protects produce after harvest. The technology addresses postharvest losses without relying on hazardous synthetic fungicides, integrating indigenous knowledge with modern biotechnology. It delivers economic benefits across the value chain, including farmers, exporters, transporters, food processors, and retailers, while supporting environmentally responsible food preservation.

Technical specifications

Core technology:

• Biosurfactant derived from yeast isolates sourced from food products, classified as Generally Recognized as Safe (GRAS)
• Combined with Aloe vera gel to form a composite edible coating
• Designed for application on fruits such as sweet oranges and other horticultural crops

Validated performance on sweet oranges (8 weeks at 25 °C):

• Significantly delayed loss of chlorophyll quality and firmness
• Reduced weight loss, malondialdehyde accumulation, soluble solids content changes, and titratable acidity decline
• Preserved vitamin C content
• Substantially reduced growth of mesophilic bacteria, yeast, and mould

Future validation parameters:

• Molecular characterization of yeast using 18S rRNA
• Purification and characterization of biosurfactant using NMR, HPLC-MS, FTIR, TLC, and MS/MS
• Measurement of respiration rate, ethylene production, decay incidence, thickness, density, swelling degree, water solubility, phenolic content, antioxidant capacity, electrolyte leakage, and chilling injury
• Target transmission rates: TTA less than 0.3 g/m²/day at 38 °C/90% RH and optimized WVTR at 23 °C/10% RH

Technology readiness level

The technology is currently at an early-to-mid stage of development. Initial validation has been completed using chitosan and rhamnolipid coatings on sweet oranges, demonstrating measurable improvements in shelf life and quality preservation over an 8-week storage period. Future work includes molecular and chemical characterization of the biosurfactant, optimization of film properties, and broader validation across additional horticultural crops. The solution is positioned for further collaborative research, pilot trials, and co-development to advance toward commercial readiness.