Study Data from Kyushu University Provide New Insights into Food Packaging and Shelf Life (Development of a Coating Material Composed of Sodium Alginate and Kiwifruit Seed Essential Oil To Enhance Persimmon Fruit Quality Using a Novel Partial...).

A recent study conducted by researchers at Kyushu University in Fukuoka, Japan, has developed edible films made of sodium alginate and kiwifruit seed essential oil (KSO) to enhance the quality and shelf life of persimmon fruit. The films were found to increase viscosity and opacity, improve thermal stability and elongation at break, and reduce weight loss in the fruit. The study suggests that incorporating sodium alginate with KSO could be a promising coating material for prolonging the shelf life of persimmon fruit, and partial coating may be a more economical alternative to full coating. The research has been peer-reviewed and published in the journal Food Packaging and Shelf Life. [Extracted from the article]