According to a statement released on Thursday, Israeli researchers at Bar Ilan University (BIU) have come up with a new way to keep fruits and vegetables fresh by using sound waves. This new technique involves covering crops with edible nanoparticles using sonochemistry, which is a chemical reaction induced by powerful ultrasound radiation.
The method’s advantages are that it is simple, quick, and environmentally friendly. The researchers used chitosan, a natural substance derived from polymers like chitin, polysaccharides, and proteins, to create the nanoparticle coating.
The chitosan particles adhere to the surface of the fruits and vegetables, providing antibacterial properties and are environmentally friendly as they decompose naturally. They tested using strawberries treated with edible chitosan nanoparticles and found enhanced resistance and an extended shelf life of 15 days.
By utilizing sonochemistry at the molecular level, the Israeli team has discovered a novel method for significantly extending the shelf life of fruits and vegetables while also reducing waste and preserving their nutritional value.
The method will help reduce food waste, which has been a major global challenge. This is particularly important because fruits and vegetables are often thrown away due to spoilage. By extending their shelf life, consumers and retailers will be able to save money and reduce waste.
The study and development of this technology are particularly significant given the growing awareness of food waste and the environmental consequences. This new method has the potential to revolutionize the way we think about food preservation and waste, as well as the economic and environmental impact of food production and consumption.
According to the statement, this innovative technique has the potential to reshape the food preservation industry and make a significant contribution to reducing global food waste and improving food security.
The Israeli researchers are hopeful that this breakthrough will lead to widespread adoption and application in the agricultural and food industries, significantly impacting the way fruits and vegetables are handled and stored, and ultimately benefitting consumers and the environment.
