SBIR Phase II: Edible, water soluble corn zein films for shelf life extension and improved safety of perishable foods

这个小企业创新研究（SBIR）第二阶段项目的更广泛的影响是减少食物浪费和改善营养。每年有超过30%的新鲜农产品被浪费。据估计，全球这种浪费的产品价值超过600亿美元。该项目的主要目标是延长易腐食品的保质期，其可食用涂层可调节蒸腾速率以减缓水分损失和呼吸速率以延迟成熟。该项目旨在使农产品种植者和经销商能够保持水果和蔬菜的新鲜度和质量。消费者可以通过获得更新鲜、更美味、更吸引人的农产品而受益。这项技术还可以促进更健康的食物选择，特别是在目前服务不足的食物沙漠中。包装商将受益于能够提供高质量的产品，将持续更长的时间，可以更好地承受各种类型的运输的严酷。该项目的核心创新是创造稳定的玉米醇溶蛋白胶体，该胶体仅使用可食用的植物成分，不易燃，无腐蚀性，符合大多数全球食品法规。这些胶体最初将被开发为新鲜的完整或最低限度加工的食品，块根作物，蔬菜，坚果和种子的涂层。 涂层不会阻碍营养素、风味和其他功能性成分的传递，这些成分使食品具有吸引力，提高食品质量，并鼓励消费。 该技术还将减少食品腐败，提高食品安全。实验工作将集中在进一步提高玉米醇溶蛋白分散体的稳定性，并证明有能力调整薄膜特性（水蒸气，氧气和二氧化碳渗透），以响应广泛的作物的生理。该技术还将在各种包装厂进行试点，以评估其与现有业务的业务适应性。这项研究也将使相关的应用，如食品包装和药品和营养涂层的堆肥涂料。这个奖项反映了NSF的法定使命，并已被认为是值得通过使用基金会的智力价值和更广泛的影响审查标准进行评估的支持。

The broader impact of this Small Business Innovation Research (SBIR) Phase II project is in the reduction of food waste and improved nutrition. Each year, more than 30% of fresh produce is wasted. The value of this wasted produce is estimated at more than $60 billion globally. This project’s main goal is to extend the shelf life of perishable foods with an edible coating that regulates the rate of both transpiration to slow moisture loss and respiration to delay ripening. The project aims to enable produce growers and distributors to preserve the freshness and quality of fruits and vegetables. Consumers could benefit by having access to fresher, tastier, and more appealing produce. This technology may also promote healthier food choices, especially in currently underserved food deserts. Packers would benefit by being able to offer a high-quality product that will last longer and that can better withstand the rigors of various types of transport. Extended shelf life also extends the market reach of U.S. exports in global markets.The core innovation underlying this project is the creation of stable Zein colloids that employ only edible, plant-based ingredients, are non-flammable, non-corrosive, and meet most global food regulations. These colloids will be initially developed as coatings for fresh whole or minimally processed foods, root crops, vegetables, nuts, and seeds. The coating will not impede the delivery of nutrients, flavors, and other functional ingredients that make foods appealing, improve their quality, and encourage consumption. The technology will also reduce food spoilage and improving food safety. Experimental work will be focused on further improving the stability of Zein dispersions and demonstrating the ability to adjust the film properties (water vapor, oxygen, and carbon dioxide permeances) to respond to the physiology of a broad range of crops. This technology will also be piloted at various packing plants to evaluate its operational fitness with existing operations. This research will also enable related applications, such as for compostable coatings on food packaging and pharmaceutical and nutraceutical coatings.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.