How to End Plastic Food Wrap

Calendar July 7, 2022 | Posted by admin

Aiming to produce environmentally friendly alternatives to plastic food wrap and containers, a Rutgers scientist has developed a biodegradable, plant-based coating that can be sprayed on foods, guarding against pathogenic and spoilage microorganisms and transportation damage. The scalable process could potentially reduce the adverse environmental impact of plastic food packaging as well as protect human health.

“We knew we needed to get rid of the petroleum-based food packaging that is out there and replace it with something more sustainable, biodegradable and nontoxic,” said Philip Demokritou, director of the Nanoscience and Advanced Materials Research Center, and the at the Rutgers School of Public Health and Environmental and Occupational Health Sciences Institute. “And we asked ourselves at the same time, ‘Can we design food packaging with a functionality to extend shelf life and reduce food waste while enhancing food safety?’’’

Demokritou added, “And what we have come up with is a scalable technology, which enables us to turn biopolymers, which can be derived as part of a circular economy from food waste, into smart fibers that can wrap food directly. This is part of new generation, ‘smart’ and ‘green’ food packaging.”

The research was conducted in concert with scientists at Harvard University and funded by the Harvard-Nanyang Technological University/Singapore Sustainable Nanotechnology Initiative.

Their article, published in the science journal Nature Food, describes the new kind of packaging technology using the polysaccharide/biopolymer-based fibers. Like the webs cast by the Marvel comic book character Spider-Man, the stringy material can be spun from a heating device that resembles a hair dryer and “shrink-wrapped” over foods of various shapes and sizes, such as an avocado or a sirloin steak. The resulting material that encases food products is sturdy enough to protect bruising and contains antimicrobial agents to fight spoilage and pathogenic microorganisms such as E. coli and listeria.

The research paper includes a description of the technology called focused rotary jet spinning, a process by which the biopolymer is produced, and quantitative assessments showing the coating extended the shelf life of avocados by 50 percent. The coating can be rinsed off with water and degrades in soil within three days, according to the study.

Source: https://www.rutgers.edu/

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CRISPR to Boost Tomatoes’ Vitamin D Levels

Calendar June 14, 2022 | Posted by admin

By making a few genetic tweaks using CRISPR technology, scientists have designed a special sun-dried tomato packed to the leaves with vitamin D. The flesh and peel of the fruit were genetically engineered to contain the same vitamin D levels as two eggs or 28 grams of tuna, both of which are currently recommended sources of the vital nutrient.

Researchers used gene editing to turn off a specific molecule in the plant’s genome which increased provitamin D3 in both the fruit and leaves of tomato plants. It was then converted to vitamin D3 through exposure to UVB light. Vitamin D is created in our bodies after skin’s exposure to UVB light, but the major source is food. This new biofortified crop could help millions of people with vitamin D insufficiency, a growing issue linked to higher risk of cancer, dementia, and many leading causes of mortality. Studies have also shown that vitamin D insufficiency is linked to increased severity of infection by Covid-19.

Tomatoes naturally contain one of the building blocks of vitamin D3, called provitamin D3 or 7-dehydrocholesterol (7-DHC), in their leaves at very low levels. Provitamin D3, does not normally accumulate in ripe tomato fruits. Researchers in Professor Cathie Martin’s group at the John Innes Centre (in UK) used CRISPR-Cas9 gene editing to make revisions to the genetic code of tomato plants so that provitamin D3 accumulates in the tomato fruit. The leaves of the edited plants contained up to 600 ug of provitamin D3 per gram of dry weight. The recommended daily intake of vitamin d is 10 ug for adults. When growing tomatoes leaves are usually waste material, but those of the edited plants could be used for the manufacture of vegan-friendly vitamin D3 supplements, or for food fortification.

“We’ve shown that you can biofortify tomatoes with provitamin D3 using gene editing, which means tomatoes could be developed as a plant-based, sustainable source of vitamin D3,” said Professor Cathie Martin, corresponding author of the study which appears in Nature Plants. “Forty percent of Europeans have vitamin D insufficiency and so do one billion people world-wide. We are not only addressing a huge health problem, but are helping producers, because tomato leaves which currently go to waste, could be used to make supplements from the gene-edited lines.”

Previous research has studied the biochemical pathway of how 7-DHC is used in the fruit to make molecules and found that a particular enzyme Sl7-DR2 is responsible for converting this into other molecules. To take advantage of this the researchers used CRISPR-Cas 9 to switch off this Sl7-DR2 enzyme in tomato so that the 7DHC accumulates in the tomato fruit. The researchers then tested whether the 7-DHC in the edited plants could be converted to vitamin D3 by shining UVB light on leaves.

After treatment with UVB light to turn the 7-DHC into Vitamin D3, one tomato contained the equivalent levels of vitamin D as two medium sized eggs or 28g tuna – which are both recommended dietary sources of vitamin D. The study says that vitamin D in ripe fruit might be increased further by extended exposure to UVB, for example during sun-drying.

Source: https://www.jic.ac.uk/

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Cotton As Human Food

Calendar October 15, 2019 | Posted by admin

U.S. regulators gave the green light for genetically modified cotton to be used for human consumption, paving the way for a protein-packed new food source – edible cottonseed that tastes a bit like chickpeas – that its developers said could help tackle global malnutrition.

The Food and Drug Administration’s decision on the cotton plant developed by Texas A&M University scientists means it is allowed as food for people and all types of animals.

Texas A&M AgriLife Research plant biotechnologist Keerti Rathore said the scientists are holding discussions with companies and hope to have the plant commercially available within about five years. Rathore said the team also will explore seeking regulatory approval in other countries starting with Mexico.

Genetically modified cotton plants with an edible cottonseed trait are seen growing near Belvidere, North Carolina, U.S.
“Yes, we are fully aware of the resistance to GMOs in many countries, but I remain hopeful that counties who are desperate for food will adopt this technology,” Rathore added.

Cotton is grown in more than 80 countries, with its fiber used to make textiles and cottonseed currently used among other purposes to feed animals such as cattle and sheep that have multiple stomach chambers. Ordinary cottonseed is unfit for humans and many animals to eat because it contains high levels of gossypol, a toxic chemical.

Rathore’s team used so-called RNAi, or RNA interference, technology to “silence” a gene, virtually eliminating gossypol from the cottonseed. Gossypol was left at natural levels in the rest of the plant because it guards against insects and disease.

Source: https://www.reuters.com/

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A Super Protein Brings The Equivalence Of Meat For Vegeterian Diet

Calendar February 5, 2019 | Posted by admin

Protein is what’s for dinner, but only if the world’s biggest food companies can keep up. The rise in global appetites for everything from meat to beans and peas is creating what experts call a “perfect storm” for environmental concern, as farmers must increasingly crank out more food with less land and water.

A new startup has one possible solution. called Sustainable Bioproducts, the company sources protein from ingredients found deep inside an unlikely source: the searing volcanic hot springs in Yellowstone National Park. To make the product, the company brews it up using a process similar to that used to make beer.

What comes out, explained CEO Thomas Jonas , is a neutral-tasting, naturally high-protein substance that can either be mixed into yogurt for an alternative to the Greek variety or shaped into patties for the next plant-based burger. Plus, the startup’s product is naturally rich in some of the same key amino acids that the body needs to function. Often found in animal products like eggs, these protein building blocks are especially tough to procure from a vegan or vegetarian diet.

“What we have here is a super protein,” Jonas said. “And it comes from one of the most pristine wild places on the planet.”

On Monday, the startup launched publicly with $33 million in funds from Silicon Valley-based venture firm 1955 Capital and the venture arms of two leading global food suppliers — grain company Archer Daniels Midland and multinational food producer Danone. Based in Chicago, the startup is using the funds to build a production plant and cook up several prototype products.

Key to the startup’s operation, Jonas said, is that it will require a fraction of the natural resources needed for making other proteins like meat and nuts. In place of wasteful factory farms or large parcels of land, all they need, according to Jonas, is essentially a series of brewer’s vats. The company’s core technology is the process it uses to ferment a set of unique microorganisms first discovered in Yellowstone by Montana State University scientist Mark Kozubal nearly a decade ago. Now serving as the startup’s chief science officer, Kozubal came across the organisms as part of a research project supported by grants from the Environmental Protection Agency, the National Science Foundation, and NASA. Sustainable Bioproducts also independently received grants from all three organizations.

Source: https://www.sustainablebioproducts.com/
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Gene-editing Tools Will Alter Foods Precisely And Cheaply

Calendar November 15, 2018 | Posted by admin

The next generation of biotech food is headed for the grocery aisles, and first up may be salad dressings or granola bars made with soybean oil genetically tweaked to be good for your heart. By early next year, the first foods from plants or animals that had their DNA “edited” are expected to begin selling. It’s a different technology than today’s controversial “genetically modified” foods, more like faster breeding that promises to boost nutrition, spur crop growth, and make farm animals hardier and fruits and vegetables last longer.

The U.S. National Academy of Sciences has declared gene editing one of the breakthroughs needed to improve food production so the world can feed billions more people amid a changing climate. Yet governments are wrestling with how to regulate this powerful new tool. And after years of confusion and rancor, will shoppers accept gene-edited foods or view them as GMOs in disguise?

GMOs, or genetically modified organisms, are plants or animals that were mixed with another species’ DNA to introduce a specific trait — meaning they’re “transgenic.” Best known are corn and soybeans mixed with bacterial genes for built-in resistance to pests or weed killers.

“If the consumer sees the benefit, I think they’ll embrace the products and worry less about the technology,” said Dan Voytas, a University of Minnesota professor and chief science officer for Calyxt Inc., which edited soybeans to make the oil heart-healthy.

Researchers are pursuing more ambitious changes: Wheat with triple the usual fiber, or that’s low in gluten. Mushrooms that don’t brown, and better-producing tomatoes. Drought-tolerant corn, and rice that no longer absorbs soil pollution as it grows. Dairy cows that don’t need to undergo painful de-horning, and pigs immune to a dangerous virus that can sweep through herds.

Scientists even hope gene editing eventually could save species from being wiped out by devastating diseases like citrus greening, a so far unstoppable infection that’s destroying Florida’s famed oranges. First they must find genes that could make a new generation of trees immune.

“If we can go in and edit the gene, change the DNA sequence ever so slightly by one or two letters, potentially we’d have a way to defeat this disease,” said Fred Gmitter, a geneticist at the University of Florida Citrus Research and Education Center, as he examined diseased trees in a grove near Fort Meade.

Source: https://whyy.org/

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Spheres Trick, Trap and Terminate Water Contaminant

Calendar October 8, 2018 | Posted by admin

Rice University scientists have developed something akin to the Venus’ flytrap of particles for water remediation. Micron-sized spheres created in the lab of Rice environmental engineer Pedro Alvarez are built to catch and destroy bisphenol A (BPA), a synthetic chemical used to make plastics. BPA is commonly used to coat the insides of food cans, bottle tops and water supply lines, and was once a component of baby bottles. While BPA that seeps into food and drink is considered safe in low doses, prolonged exposure is suspected of affecting the health of children and contributing to high blood pressure. The good news is that reactive oxygen species (ROS) – in this case, hydroxyl radicals – are bad news for BPA. Inexpensive titanium dioxide releases ROS when triggered by ultraviolet light. But because oxidating molecules fade quickly, BPA has to be close enough to attack. That’s where the trap comes in.

Close up, the spheres reveal themselves as flower-like collections of titanium dioxide petals. The supple petals provide plenty of surface area for the Rice researchers to anchor cyclodextrin molecules. Cyclodextrin is a benign sugar-based molecule often used in food and drugs. It has a two-faced structure, with a hydrophobic (water-avoiding) cavity and a hydrophilic (water-attracting) outer surface. BPA is also hydrophobic and naturally attracted to the cavity. Once trapped, ROS produced by the spheres degrades BPA into harmless chemicals.

In the lab, the researchers determined that 200 milligrams of the spheres per liter of contaminated water degraded 90 percent of BPA in an hour, a process that would take more than twice as long with unenhanced titanium dioxide. The work fits into technologies developed by the Rice-based and National Science Foundation-supported Center for Nanotechnology-Enabled Water Treatment because the spheres self-assemble from titanium dioxide nanosheets.

Petals” of a titanium dioxide sphere enhanced with cyclodextrin as seen under a scanning electron microscope. When triggered by ultraviolet light, the spheres created at Rice University are effective at removing bisphenol A contaminants from water.

“Most of the processes reported in the literature involve nanoparticles,” said Rice graduate student and lead author Danning Zhang. “The size of the particles is less than 100 nanometers. Because of their very small size, they’re very difficult to recover from suspension in water.”

The research is detailed in the American Chemical Society journal Environmental Science & Technology.

Source: http://news.rice.edu/

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