Investigation of protein-based edible coating for preservation of fresh fruits

• Main Author: Chen, Yilin
• Other Authors: Hong Li
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2023
• Subjects: Engineering::Mechanical engineering
• Online Access: https://hdl.handle.net/10356/168297
• Institution: Nanyang Technological University

Food waste is a growing concern in Singapore, with a significant proportion due to perishable items expiring during or soon after distribution. To address this challenge, edible coating for food preservation has emerged as a viable solution for extending the shelf life of food products. This is particularly important for Singapore, which is a tropical country and heavily relies on food imports and therefore requires longer shelf life for fresh produce. In this project, the development and optimization of egg protein-based nanocomposites as a natural coating material would be focused on to prolong the lifespan of fresh fruits. The study tested the functionality and compatibility of different edible coating materials including eggs, glycerol, curcumin, and cellulose nanocrystals. The findings showed that the coating significantly slowed down the ripening of bananas, improved moisture retention and maintained freshness under room temperature. Also, it was verified that cellulose nanocrystals played a crucial role in the coating, maintaining the structure of the fruits. Additionally, the study compared the effectiveness of chitosan and cellulose nanocrystals coatings and found that the latter performed optimally. The study's results provided valuable insights into the utilization of edible coatings for fruit preservation and supported the Singapore government's "30 by 30" food strategy to bolster local food production and reduce food waste. This research could serve as a basis for further research into edible coating for preservation of fresh fruits.