Researchers at the University of Maryland have engineered a groundbreaking porous material that could revolutionize food safety and sustainability. This innovative material is composed of chitosan, a biopolymer derived from the shells of crustaceans like crabs and shrimp, combined with copper. When sprayed onto fresh produce, this material forms a protective layer that absorbs harmful chemical pesticides, extends the shelf life of the produce, and can be easily washed off before consumption.
The use of chitosan in this material is particularly noteworthy. Chitosan, which is extracted from the otherwise discarded shells of crabs and shrimp, has emerged as a valuable resource in sustainability efforts. Traditionally seen as waste, these shells are now being repurposed into biodegradable materials that can replace plastics, aid in wastewater treatment, and, as demonstrated by this new research, improve food safety.
The chitosan-copper material works by creating a microscopically thin nanocrystal layer on the surface of produce. This layer not only preserves the freshness of fruits and vegetables but also actively removes chemical residues left behind by pesticides. This dual function sets the UMD technology apart from other organic coatings, which primarily focus on preventing spoilage but do not address the issue of pesticide contamination. Pesticide residues are a serious concern, as they have been linked to health problems such as cancer, attention-deficit hyperactivity disorder (ADHD), and Alzheimer’s disease.
Currently, many households rely on cleaning methods like vinegar, baking soda, or more expensive options like hydrogen peroxide to remove pesticides from produce. However, these methods are often either ineffective or can damage the appearance and taste of the food. Moreover, the physical act of washing can cause “micro-wounds” or bruises on the fruit’s surface, potentially shortening its shelf life. In contrast, the UMD material is gentle yet highly effective, as proven in experiments with strawberries—a fruit known for its porous structure and vulnerability to pesticide absorption.
To make this technology even more accessible, the researchers have developed a smartphone app that allows consumers to monitor the level of chemical residues on their produce at home. By simply scanning their fruit or vegetables, users can assess how much residue remains and whether the UMD coating has been effective in removing it. This app-based approach adds a layer of convenience and transparency, empowering consumers to make informed choices about their food safety.
The chitosan-copper material is made from substances that are Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA), making it a practical solution that can be widely adopted. Its scalability means that it could be used not just by consumers but also on a larger scale by farmers and food distributors to enhance the safety and quality of produce before it even reaches the market.
This innovation is part of a broader effort by the University of Maryland to explore the potential of chitosan in various fields. For instance, the university’s Department of Materials Science and Engineering recently developed a biodegradable zinc battery that uses a chitosan-based electrolyte. This battery could help address the growing issue of unrecyclable waste from conventional batteries, offering a more sustainable alternative for energy storage in electric vehicles and renewable energy installations. The zinc-chitosan battery is designed so that about two-thirds of it can be broken down by microbes, leaving behind only the metal component—zinc—rather than more harmful materials like lead or lithium.
The development of the chitosan-copper material for food safety, alongside the zinc battery, highlights the versatility and promise of chitosan as a key ingredient in the push towards more sustainable and health-conscious technologies. As researchers continue to unlock new applications for this biopolymer, it could play a significant role in addressing some of the most pressing environmental and public health challenges of our time.
The original article pre-edited is available at SeafoodNews.com.
