Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Selected Highlights from Research Findings
Scientists from the Department of Food Science have developed a process for the preparation of protein bioplastic microspheres. The microspheres made by this process are small (1-10 ?m), mainly spherical particles, with internal holes or vacuoles, resulting in a very large surface area. They have many potential and diverse applications in the food, biomedical and pharmaceutical industries. For example, microspheres made by this method can be used for encapsulation, as a method to deliver dietary antioxidants by controlled release. Between 50 and 70% total antioxidant activity was released under simulated gastric conditions over a period of four hours, when model polyphenolic antioxidants were encapsulated within these sorghum protein microspheres. Another application of these microspheres is to make very thin, edible, bioplastic films, which resemble commercial cling film. These biodegradable films are relatively strong, but not very extensible, but have good water barrier properties. This work has been reported in a series of three papers in international peer-reviewed journals and is subject of a PCT patent application.
A sorghum protein-based edible coating has been shown to extend the shelf life and maintain the quality of export quality avocados by up to seven days once ripened. The coating is a good gas barrier and helps to decrease the respiration rate and ethylene production of the avocados. The coating also extends the period required to reach eat-ripeness by one week. South Africa is one of the world’s major exporters of avocados and, as such, generates a considerable income in foreign exchange.
Avocados are exported in a physiologically mature state, but they are not yet edible, as they are unripe. On ripening, the shelf life of the avocado is very short. The fruit are prone to physical damage and are subject to browning and softening, which is unacceptable to consumers and leads to large financial losses. These losses can now be reduced by the use of this sorghum protein-based edible coating. The intellectual property of this project is protected under a joint PCT application with the CSIR and is the subject of an Innovation Fund application to commercialise the process.
Contact person: Prof A Minnaar.
Scientists from the Department of Food Science have developed a process for the preparation of protein bioplastic microspheres. The microspheres made by this process are small (1-10 ?m), mainly spherical particles, with internal holes or vacuoles, resulting in a very large surface area. They have many potential and diverse applications in the food, biomedical and pharmaceutical industries. For example, microspheres made by this method can be used for encapsulation, as a method to deliver dietary antioxidants by controlled release. Between 50 and 70% total antioxidant activity was released under simulated gastric conditions over a period of four hours, when model polyphenolic antioxidants were encapsulated within these sorghum protein microspheres. Another application of these microspheres is to make very thin, edible, bioplastic films, which resemble commercial cling film. These biodegradable films are relatively strong, but not very extensible, but have good water barrier properties. This work has been reported in a series of three papers in international peer-reviewed journals and is subject of a PCT patent application.
A sorghum protein-based edible coating has been shown to extend the shelf life and maintain the quality of export quality avocados by up to seven days once ripened. The coating is a good gas barrier and helps to decrease the respiration rate and ethylene production of the avocados. The coating also extends the period required to reach eat-ripeness by one week. South Africa is one of the world’s major exporters of avocados and, as such, generates a considerable income in foreign exchange.
Avocados are exported in a physiologically mature state, but they are not yet edible, as they are unripe. On ripening, the shelf life of the avocado is very short. The fruit are prone to physical damage and are subject to browning and softening, which is unacceptable to consumers and leads to large financial losses. These losses can now be reduced by the use of this sorghum protein-based edible coating. The intellectual property of this project is protected under a joint PCT application with the CSIR and is the subject of an Innovation Fund application to commercialise the process.
Contact person: Dr J Taylor.
Scientists from the Department of Food Science have developed a process for the preparation of protein bioplastic microspheres. The microspheres made by this process are small (1-10 ?m), mainly spherical particles, with internal holes or vacuoles, resulting in a very large surface area. They have many potential and diverse applications in the food, biomedical and pharmaceutical industries. For example, microspheres made by this method can be used for encapsulation, as a method to deliver dietary antioxidants by controlled release. Between 50 and 70% total antioxidant activity was released under simulated gastric conditions over a period of four hours, when model polyphenolic antioxidants were encapsulated within these sorghum protein microspheres. Another application of these microspheres is to make very thin, edible, bioplastic films, which resemble commercial cling film. These biodegradable films are relatively strong, but not very extensible, but have good water barrier properties. This work has been reported in a series of three papers in international peer-reviewed journals and is subject of a PCT patent application.
A sorghum protein-based edible coating has been shown to extend the shelf life and maintain the quality of export quality avocados by up to seven days once ripened. The coating is a good gas barrier and helps to decrease the respiration rate and ethylene production of the avocados. The coating also extends the period required to reach eat-ripeness by one week. South Africa is one of the world’s major exporters of avocados and, as such, generates a considerable income in foreign exchange.
Avocados are exported in a physiologically mature state, but they are not yet edible, as they are unripe. On ripening, the shelf life of the avocado is very short. The fruit are prone to physical damage and are subject to browning and softening, which is unacceptable to consumers and leads to large financial losses. These losses can now be reduced by the use of this sorghum protein-based edible coating. The intellectual property of this project is protected under a joint PCT application with the CSIR and is the subject of an Innovation Fund application to commercialise the process.
Contact person: Prof JRN Taylor.
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