The world of food preservation just got a little more interesting. Researchers have found a way to make potato starch films even better. They did this by adding a type of fat called palmitic acid. This isn't your average potato starch, though. It's been treated with a special process using plasma-activated water and annealing. This combo creates a film that's smoother and more crystalline.

    The process of adding the fat changed the film's structure. It made it less permeable to water vapor and oxygen. This means the film is stronger and better at keeping moisture out. The changes were confirmed using a technique called FT-IR, which showed new peaks at specific points. This confirmed that the fat had indeed bonded with the starch.

    Now, here's where it gets really cool. When this enhanced film was used to coat figs, it worked wonders. The coated figs lost less weight and maintained their quality much better than uncoated ones. The pH, total soluble solids, and titratable acidity all stayed more stable. This means the figs stayed fresher for longer.

    The implications are huge. This new type of film could be a game-changer for keeping perishable fruits fresh. It's a safe and sustainable way to extend shelf life. This could mean less food waste and more fresh produce on the market.

    But let's not get too excited just yet. While the results are promising, more research is needed. Different fruits might react differently to this coating. And long-term effects need to be studied as well. But for now, it's a step in the right direction. It shows that with a little innovation, we can make our food go further.

FATTY ACID INCORPORATION

New Tricks with Old Potatoes: Boosting Fruit Freshness

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