Researchers at the University of the Basque Country in Spain are in the process of developing a new packaging technology using recycled crustacean shells that will help extend the shelf-life of fresh vegetables.
According to the researchers, a bioplastic made by isolating organic matter from shrimp shells, called Chitosan, is capable of preserving the shelf-life of baby carrots.
The study, published in the journal Postharvest Biology and Technology, argues that this new method will help reduce the need for plastic wrappings.
University of the Basque Country Chemical Engineering professor Koro de la Caba and the author of the article said: "You can almost double the shelf-life of carrots with chitosan.
"It is edible and better for the environment than plastics."
Chitosan can be applied on the vegetables directly as a spray or dip. The study says that chitosan coating helps to improve the colour and texture of carrots, and also delays microbial spoilage.
Researchers also claim that the coating will help in reducing fat absorption.
However, she said that more research is required to enhance the refining process and minimise the amount of electricity used to develop chitosan.
Image: Researchers argue that Chitosan will give food a longer shelf-life. Photo: courtesy of nanao wagatsuma.
