Ученые США и Канады разрабатывают технологии для снижения потерь продуктов питания

Researchers in the U.S. and Canada are testing technologies aimed at reducing food losses through contamination control, monitoring, and shelf-life extension. Globally, an estimated 25 per cent of fruits and vegetables are lost between harvest and retail. At McMaster University, biomedical engineer Tohid Didar's team is developing bacteriophage-based treatments for food decontamination. The researchers developed phage-loaded microgels containing billions of viruses that can be applied to food surfaces as peelable patches or sprays. Tests eliminated a multidrug-resistant strain of Escherichia coli from lettuce and raw meat. © McMaster University The team is also testing microneedle patches that deliver bacteriophages below the food surface. Tests on meat showed that the patches could eliminate E. coli, while a bacteriophage cocktail simultaneously targeted E. coli and Salmonella enterica. At the University of California, Davis, food engineer Nitin Nitin is researching yeast-based carriers for antimicrobial compounds. His team has used yeast microcarriers against biofilms on food-contact surfaces and tested the encapsulation of thymol, the main component of thyme oil, for bacterial biofilm control. Food monitoring is another area under development. Didar's team created a lab-in-a-package system using fluorescent biosensors for pathogen detection inside food packaging. Fluids released by food can be sampled within the package, with signals detected using portable fluorescence scanners and viewed on a smartphone. Nitin's team is applying machine learning to microbial detection. An AI-based model identified E. coli in lettuce homogenates within three hours, compared with conventional culture methods that can take several days. Researchers are also training models to distinguish bacterial contaminants from food debris and differentiate harmful bacteria from commensal species. Shelf-life extension is also being investigated. At the Massachusetts Institute of Technology, Benedetto Marelli's team is working with silk fibroin, an edible protein that can form coatings. Previous research found that fibroin coatings could extend fruit shelf life by about a week. Researchers have also tested silk microneedles to deliver melatonin into produce. Melatonin-loaded patches delayed yellowing in Pak choi and extended shelf life by 10 days under refrigeration and four days without refrigeration. At the University of British Columbia, Tianxi Yang's team is developing metal-phenolic network coatings combined with starch nanoparticles. Tests found that these coatings maintained fruit firmness for longer, delayed ripening, inhibited bacterial growth, and could help remove pesticide residues from fresh produce. To view the full report, click here. For more information: Genetic Literacy Project www.geneticliteracyproject.org