High-antioxidant edible food coatings from renewable sources (IMAGE)
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The antioxidants and polyphenols in organic passion fruit peels show significant potential to preserve fresh fruits and fresh cuts, in an edible food coating. Mr Gift Kabelo Kobo (Left) and Prof Olaniyi Amos Fawole (Right) from the Postharvest and Agroprocessing Research Centre (PARC) in the Department of Botany and Plant Biotechnology at the University of Johannesburg. In their research study published in the journal Antioxidants, they show that the powders have the properties needed to functionalize a quality, stable, edible food coating. The powders can also be functional ingredients in natural food additives.
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Photo by Therese van Wyk, University of Johannesburg.
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