With an innovative approach, researchers from the Federal University of Ouro Preto (Ufop), in collaboration with the Food Research Center (FoRC), achieved a remarkable feat in preserving foods fresh.
Using an edible film containing apricot extract, they were able to significantly increase the shelf life of minimally processed apples and cassava, from just three to a surprising 15 days.
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The Center for Research, Innovation and Diffusion (CEPID), of the São Paulo State Research Support Foundation (Fapesp), headquartered at the Faculty of Pharmaceutical Sciences of the University of São Paulo (FCF-USP), played a crucial role in this advancement scientific.
In addition to providing a notable improvement in food conservation, the use of this innovative film also had a positive impact on the nutritional quality of products.
The secret lies in increasing the amount of phenolic compounds, substances widely recognized for their proven antioxidant and antimicrobial effects.
The creation of the film
It was developed from a combination of pectin, a soluble carbohydrate present in the cell wall of vegetables, often used to give consistency to jellies, and glycerin, an edible plasticizer that gives flexibility.
The key element is apricot pulp extract, a rich source of phenolic compounds such as quercetin, myricetin and kaempferol.
The ingenious joining of materials has resulted not only in a remarkable extension of food shelf life, but also in a significant increase in the concentration of phenolic compounds, making food even healthier and nutritious.
(Image: disclosure)
In addition to contributing significantly to extending durability, avoiding waste, this film innovative product offers substantial health benefits to consumers thanks to its high concentration of products phenolics.
Luciana Rodrigues da Cunha, professor at Ufop and research coordinator, highlights the importance of such phenolic compounds in promoting health.
Furthermore, the film presents significant potential to replace artificial preservatives, pointing towards a more natural and healthier approach to conservation of food.
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