IIT-G team develops edible coating to extend shelf life of fruits, veggies
The IIT Guwahati researchers believe that their development could help the country meet the Sustainable Development Goal (SDG) target 12.3 that is aimed at reducing food losses along the production and supply chains, including post-harvest losses.
The IIT Guwahati team used a mix of a micro-algae extract and polysaccharides to produce protective, edible films for coating on vegetables and fruits. The marine microalgae called Dunaliella tertiolecta is known for its antioxidant properties and has various bioactive compounds such as carotenoids, proteins, and polysaccharides.
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