Combating food waste with edible coatings

AgriCoat NatureSeal is a company deeply committed to sustainability—in fact, its core mission, preserving fruit during the postharvest stage, is directly linked to the UN Sustainable Development Goals, specifically Goal 12: Responsible Consumption and Production.

They focus on a goal that is easy to state but difficult to achieve: extending the shelf life and preserving the organoleptic quality (taste, smell, texture, and appearance) of fruit, even after it has been processed.
They also offer coating solutions to preserve the quality of uncut fruit, as well as washing products based on organic acids rather than synthetic chemicals.

The goal is clear: to prevent, at all costs, the waste of perfectly good food.

The problem producers are facing

All fruits (and, in fact, all foods) undergo degradation processes once they have been processed or cut in any way. In fruits and vegetables, enzymatic browning typically occurs shortly after cutting: the appearance of a brown discoloration that leads to consumer rejection, as well as changes in texture and flavor. These changes are caused not only by enzymatic action but also by the physiology of the produce itself: respiration, water loss, etc.

But, when it comes to changes in appearance, the main culprit behind this decline in quality is PPO, polyphenol oxidase enzyme. This enzyme is naturally present in most fruits and vegetables, such as apples and avocados, and there is still no clear consensus on its function in healthy fruit.
However, its role in cut or damaged fruit is well understood: it oxidizes the phenols naturally present in the fruit, causing the fruit to change from its natural color to a brownish or brown hue—or even lose its color entirely—thereby reducing the palatability of the processed fruit.

Appearance and flavor are not the only things compromised after processing: cutting the fruit exposes more of its surface to the air and, therefore, to the microorganisms present in it. Some of these microorganisms may be pathogens, endangering consumer health, while others are spoilage organisms: they do not cause harm to human health but do damage the fruit’s commercial quality.
Regardless of the type of pathogen that comes into contact with the product, its shelf life is significantly reduced.

The solution for producers

AgriCoat NatureSeal offers several products designed to maintain the product’s organoleptic and microbiological quality, preserving and extending its shelf life while preventing perfectly good pieces from deteriorating and being wasted.

NatureSeal technology answers the question that many fresh-cut produce producers have asked: How can I maintain the freshness of my freshly processed fruit without compromising its texture or flavor?
And that’s where this coating comes in. In reality, it’s not a one-size-fits-all solution, but rather a range of formulations (more than 30) tailored to each product.
One thing to keep in mind: although they may differ in terms of their ingredients, all formulations serve the same purpose—not only to prevent product loss but also to ensure that the product reaches the consumer with the same flavor, appearance, and freshness as when it was picked from the field.

They also offer a solution for washing: NatureSealFS, a formulation capable of reducing the total microbial count by 1–2 log units, ideal for preventing losses caused by the presence of microorganisms.

This way, AgriCoat NatureSeal not only contribute to consumer health by making fruits and vegetables more appealing but also contribute to a culture of sustainability, which is so vital to today’s society and to this company.