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High-molecular-weight fibroin as a preservation coating for perishable fruits
Summary
Scientists created a natural coating made from silk protein and edible alcohol that keeps fruits like jujubes and avocados fresh longer, without relying on plastic packaging. This matters because most produce today is wrapped in plastic to prevent spoilage, and plastics can shed microplastics that end up in our food and bodies, so a silk-based alternative could help cut down on that exposure while still keeping fruit fresh and reducing food waste.
Fresh fruits and vegetables are prone to spoilage during storage. To prolong the shelf life of perishable produce, various preservation technologies, such as plastic packaging, are widely used; however, many contribute to environmental pollution and food safety concerns. This study developed a simple and scalable coating solution based on high-molecular-weight (MW) fibroin for preserving fresh fruits. Specifically, the lightly-degraded silk protein was blended with edible alcohol to prepare the preservation coating solution. The incorporation of a moderate ethanol concentration (15%) not only promoted structural transition of fibroin into a β-conformation and enhanced preservation efficacy, but also eliminated the need for additional annealing steps and lowered production costs. The resulting coating film exhibits excellent mechanical strength and optimal barrier properties, effectively delaying decay while significantly extending the shelf lives of winter jujube and avocado. This protein-based, potentially eco-friendly coating strategy demonstrates promising economic prospects for post-harvest preservation and sustainable agricultural practices.