Many fruits and vegetables already have a layer of food-grade wax that is obtained cosmetic reasons and to prevent water loss. This approach combines such wax with nano-encapsulated cinnamon-bark important oil in protein providers to boost them with antibacterial residential or commercial properties. Credit: Texas A&M University EngineeringA groundbreaking wax finishing established by researchers utilizes cinnamon-bark necessary oil to boost produce security, revealing guarantee in extending and reducing foodborne illnesses rack life.Dr. Mustafa Akbulut, professor of chemical engineering, has partnered with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce.According to Akbuluts recent publication in Current Research in Food Science, the worldwide vegetables and fruit market loses over 50% of farming fruit production during different stages of fruit and vegetables handling and post-harvest treatments.Revolutionary Wax CoatingMany vegetables and fruits currently have a layer of food-grade wax that is used for cosmetic factors and to prevent water loss. Akbuluts research combines such wax with nano-encapsulated cinnamon-bark vital oil in protein providers to improve them with antibacterial residential or commercial properties.”We are living in an age where technology has advanced a lot,” Akbulut stated. “However, the food market has actually not competed with these advances, and there are constant issues with food safety. News about foodborne illness and outbreaks reporting numerous people becoming sick from unclean food regularly appears at the national level.”Akbuluts wax finishing technology boosts the security of fresh fruit and vegetables and provides improved defense versus fungi and germs. This composite finishing supplies both immediate and delayed antibacterial results, according to the article.Foodborne pathogens are specifically problematic for fruits and veggies that are consumed raw or minimally processed due to the lack of high temperatures that can suspend them.Development of this coating provides better understanding of the interactions between the wax and undesirable bacteria, Cisneros-Zevallos said.Potential Industry Use”I believe that the effect that these wax finishings will have on the industry is very huge since the market is trying to find new innovations,” Cisneros-Zevallos stated. “This is among those tools that we are developing that might in fact assist the market face these challenges versus human pathogens and putridity organisms.”Nano-encapsulated vital oil makes it harder for bacteria to survive and connect on veggies or fruits. The postponed release of the essential oil increases the half-life of active ingredients and produce compared to its unencapsulated equivalents, according to the article.”When germs are exposed to important oil it can break down the bacterial wall,” Akbulut said. “This technology is going to basically assist us inactivate the bacteria and fungis to extend the service life.”Doctoral trainee Yashwanth Arcot ran experiments to support the research study.”This covering was likewise hindering the fungal attachment,” Arcot said. “We have tested this system versus Aspergillus, a fungus accountable for the wasting of food commodities and the start of lung infections in people. We achieved success in preventing its growth on the hybrid finishes.”Arcot said this is the first advancement of hybrid technologies for killing germs and fungus using nano-encapsulated essential oil in food waxes.The chemicals used to produce this hybrid wax are anti-bacterial representatives that are FDA-approved.”These hybrid wax finishes are quickly scalable and can be executed in food processing industries,” Arcot said.Reference: “Edible nano-encapsulated cinnamon vital oil hybrid wax coatings for enhancing apple safety against food borne pathogens” by Yashwanth Arcot, Minchen Mu, Yu-Ting Lin, William DeFlorio, Haris Jebrini, Angela Parry-Hanson Kunadu, Yagmur Yegin, Younjin Min, Alejandro Castillo, Luis Cisneros-Zevallos, Thomas M. Taylor and Mustafa E.S. Akbulut, 1 January 2024, Current Research in Food Science.DOI: 10.1016/ j.crfs.2023.100667 Additional factors to the research study consist of Dr. Matthew Taylor from Department of Food Science and Technology, Dr. Younjin Min from the University of California, Riverside, and Dr. Alejandro Castillo from the Department of Food Science and Technology.This research study received partial funding through the Food Manufacturing Technologies Program provided by the United States Department of Agriculture (USDA). Furthermore, financing comes from the USDA National Institute of Food and Agriculture– Specialty Crop Research Initiative.
Mustafa Akbulut, teacher of chemical engineering, has actually teamed up with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce.According to Akbuluts current publication in Current Research in Food Science, the worldwide fruit and veggie market loses over 50% of agricultural fruit production during different stages of fruit and vegetables handling and post-harvest treatments.Revolutionary Wax CoatingMany veggies and fruits currently have a layer of food-grade wax that is used for cosmetic reasons and to prevent water loss. “However, the food industry has actually not completed with these advances, and there are continuous issues with food safety.”Arcot stated this is the first advancement of hybrid technologies for killing bacteria and fungi using nano-encapsulated essential oil in food waxes.The chemicals utilized to produce this hybrid wax are antibacterial agents that are FDA-approved.”These hybrid wax finishings are easily scalable and can be executed in food processing industries,” Arcot said.Reference: “Edible nano-encapsulated cinnamon vital oil hybrid wax coverings for enhancing apple safety versus food borne pathogens” by Yashwanth Arcot, Minchen Mu, Yu-Ting Lin, William DeFlorio, Haris Jebrini, Angela Parry-Hanson Kunadu, Yagmur Yegin, Younjin Min, Alejandro Castillo, Luis Cisneros-Zevallos, Thomas M. Taylor and Mustafa E.S. Akbulut, 1 January 2024, Current Research in Food Science.DOI: 10.1016/ j.crfs.2023.100667 Additional contributors to the research study consist of Dr. Matthew Taylor from Department of Food Science and Technology, Dr. Younjin Min from the University of California, Riverside, and Dr. Alejandro Castillo from the Department of Food Science and Technology.This research got partial financing through the Food Manufacturing Technologies Program provided by the United States Department of Agriculture (USDA).