Updated

Updated · Fox News · Aug 15

UBC Scientists Develop Seaweed Coating That Doubles Strawberry Shelf Life to 4 Days

Updated

Updated · Fox News · Aug 15

UBC Scientists Develop Seaweed Coating That Doubles Strawberry Shelf Life to 4 Days

Q: Does this natural protective barrier alter the taste and texture of your favorite fresh fruits?

Probably not in any noticeable way, based on what the researchers have reported so far. The University of British Columbia team describes the coating as a thin, invisible and edible barrier made from agar, zinc and tannic acid. In the related coverage, it is specifically described as “incredibly thin and tasteless,” and the coated fruit dried completely clear. That suggests the goal is preservation without changing how the fruit looks or eats. In fact, the evidence points more toward preserving texture than altering it. In strawberries, the coating reduced moisture loss, kept the fruit firmer and slowed softening, while also helping retain vitamin C and antioxidants. For consumers, that could mean fruit that tastes more like fresh fruit for longer, rather than fruit that has become mushy, dry or oxidized. That said, the available material does not show detailed consumer taste-panel results comparing flavor and mouthfeel before and after coating. So while there is no indication of an off-flavor or obvious texture change, the strongest evidence so far is that the coating helps maintain original quality, not that it has been fully proven sensory-neutral in large consumer tests. There is also a practical safeguard: most of the coating can reportedly be rinsed off with tap water in about two minutes if a buyer prefers not to eat it. Wider use will still depend on further safety testing, regulatory review and commercial validation.

1 articles · Updated · Fox News · Aug 15

UBC researchers said uncoated strawberries spoiled within about 2 days at room temperature, while coated berries stayed fresh and intact for at least 4 days.
The coating combines agar from red seaweed with zinc and tannic acid, forming an invisible barrier that slows moisture loss and gas exchange while adding antibacterial and antioxidant protection.
Applied to strawberries, grapes and apple slices, the treatment extended shelf life by at least twofold; with refrigeration, coated strawberries showed no spoilage for at least 6 days.
Human intestinal cell tests showed no signs of toxicity, and most of the coating can be rinsed off, but the product still needs further safety review, regulatory approval and commercial validation.
UBC framed the technology as a way to cut food waste and reduce dependence on energy-intensive cold storage, with nearly half of food produced in Canada lost or wasted each year at an estimated cost of C$58 billion.

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Fox News5d ago

UBC Scientists Develop Seaweed Coating to Double Strawberry Shelf Life Without Refrigeration

Could an invisible seaweed shield completely eliminate our reliance on energy-heavy refrigeration for fresh produce?

Does this natural protective barrier alter the taste and texture of your favorite fresh fruits?

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1 total

Fox News5d ago

UBC Scientists Develop Seaweed Coating to Double Strawberry Shelf Life Without Refrigeration

UBC Scientists Develop Seaweed Coating That Doubles Strawberry Shelf Life to 4 Days

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