Plant-Based Food Preservative

Aug-19-18 A new plant-based food preservative uses flavonoids to keep foods fresher longer than artificial versions.

Although flavonoids are known to have anti-microbial potential, they have typically required complex and expensive processing before they can be used as a food preservative.

As a more sustainable alternative, the team from Nanyang Technological University created the coating by implanting the flavonoid-producing mechanism from plants into a common yeast—a process similar to manufacturing vaccines. The yeast responded by producing flavonoids with high anti-microbial properties that outstripped the samples that came directly from plants, with no additional processing required.

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