Seaweed-derived coating keeps strawberries fresher than a fridge
University of British Columbia researchers have developed an edible, seaweed-derived coating that can keep strawberries fresh for at least four days at room temperature, outperforming uncoated berries stored in the refrigerator.
Researchers at the University of British Columbia have created an innovative edible coating using seaweed that significantly extends the shelf life of strawberries, allowing them to stay fresh for up to four days at room temperature. This breakthrough could greatly reduce the massive food waste problem, as nearly half of all food produced in Canada is lost or wasted, costing the economy $58 billion annually.
The coating's effectiveness lies in its unique composition—agar, zinc, and tannic acid derived from red seaweed. When applied, this coating creates a thin, protective layer around the fruit that maintains moisture, prevents mold, and preserves essential nutrients such as vitamin C and antioxidants. Unlike traditional refrigeration, which requires substantial energy and infrastructure, this seaweed-based solution boasts a 14% lower carbon footprint and decreases freshwater ecotoxicity by around 85%.
The researchers demonstrated that the coated strawberries remained mold-free for at least four days at room temperature, compared to only two days for untreated berries. Moreover, the coating demonstrated antibacterial properties and posed no toxicity risk to human intestinal cells. The team is now exploring the potential of this coating for other fruits and vegetables, aiming to scale up its use in commercial food systems to enhance food preservation while reducing energy consumption and waste.
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