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There are new ways to preserve strawberries
Strawberries are highly perishable and can easily get damaged during picking and storage, with a shelf life of only 4 to 5 days. To address this issue, students from the Food Engineering Department at the National Autonomous University of Mexico have developed an innovative preservation method that extends the freshness of strawberries by an additional three days. The technique involves creating an edible, transparent, and flexible jelly film derived from bovine bones. This edible wrap is not only safe for consumption but also maintains the original taste and texture of the fruit without altering its composition. The production cost of the film is relatively low, making it a viable and sustainable solution for food preservation. In addition to bovine bones, pig bones can also be used as a source of the jelly, offering flexibility in raw material sourcing. The technology has already been submitted for a national patent in Mexico and is currently under review. This breakthrough could significantly reduce food waste and improve the supply chain efficiency for fresh produce, especially in regions where access to advanced preservation methods is limited. Researchers believe this innovation has great potential to be scaled up and adopted by farmers and food processors alike.
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