Spray-applied edible coatings for extending fresh produce shelf life
Innovative spray-applied edible coatings enhance fresh produce shelf life by minimizing moisture loss, inhibiting microbial growth, and controlling respiration rates. Using biopolymers, lipids, and antimicrobial compounds, this technology ensures uniform coverage and maintains sensory quality.
Overview
The development of spray-applied edible coatings represents a breakthrough in extending the shelf life and maintaining the quality of fresh produce. This innovative approach utilizes a combination of biopolymers, lipids, and antimicrobial compounds to create a protective layer that minimizes moisture loss, inhibits microbial growth, and controls respiration rates. The spray application technique ensures uniform coverage across various shapes of produce, maximizing the effectiveness of the coatings while preserving the sensory quality of the food.
Technical specifications
The edible coatings are formulated using a multi-layer approach. Key components include:
- Biopolymers: Pectin, carboxymethyl cellulose (CMC), pullulan, and chitosan form the primary layer, providing structural integrity and barrier properties.
- Lipids: Cocoa butter and other edible waxes comprise the secondary layer, enhancing the coating's moisture barrier.
- Antimicrobial Compounds: Incorporation of nisin, lysozyme, and plant-derived hydrosols such as lemongrass ensures microbial inhibition without compromising sensory qualities.
- Application Method: The spray technique is optimized for uniform coverage, taking into account diverse produce shapes.
The coatings can be applied as spray oil-in-water emulsions or water-based formulations, tailored to specific produce requirements.
Technology readiness level
This technology is currently at TRL 5. It has been validated in laboratory settings with promising results. Future work involves optimizing spray parameters and further evaluating barrier properties, shelf life, and sensory attributes to ensure readiness for commercial application.
About University of Novi Sad
The University of Novi Sad is a comprehensive public research university and one of the largest in Serbia, combining broad academic breadth with an applied research culture. Industry engagement is enabled by co‑located labs and a research and technology park that links faculty, students, startups, and corporate tenants. Integration with a major teaching hospital supports clinical studies and translational collaborations, while proximity to a dynamic regional ICT and agri‑food economy provides ready access to talent and pilot environments. Research is supported by competitive European programs and national funding, alongside industry‑sponsored contracts. A dedicated technology transfer office manages IP, licensing, and startup formation, with liaison services that streamline collaboration agreements.
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