Morgan
International Hazard
Posts: 1694
Registered: 28-12-2010
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Apeel - any possible downside
Saw this this morning on CNN and wondered if there could be any unforseen effect from consuming this product "made of plant-derived materials —
lipids and glycerolipids — that naturally exist in the peels, seeds and pulp of all the fruits and vegetables we already eat," say if put on cherry
tomatoes or blueberries, where you eat the skins with a lot of surface area.
I was just wondering if the lipids could age or inhibit a more natural ripening of the fruit not being able to breathe or to a lesser extent because
of the greater oxygen barrier? It sometimes happens that there's some drawback to altering natural products even with said natural products. Where
might the lipids be sourced or what happens in the digestion process, things like that? You can't really wash these foods as well if coated with
lipids. I would imagine that defeats any hope of that, akin to apples, that might be coated with waxes. Or maybe undesirable anaerobic life forms
could come about from extended shelf life?
It's probably all well and good but I'd just as soon eat something naturally fresh. Of late, I've been buying avocados that are green but take
eternity to ripen and then it's not always the best.
Apeel
https://youtube.com/watch?v=BEH5IU9gSxI
Apeel Sciences 2018 Time Lapse
https://youtube.com/watch?v=sLuj-UHg5tQ
https://markets.businessinsider.com/news/stocks/apeel-scienc...
https://apeelsciences.com/questions
[Edited on 27-10-2018 by Morgan]
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Morgan
International Hazard
Posts: 1694
Registered: 28-12-2010
Member Is Offline
Mood: No Mood
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"The new additive lengthens that ripe window, but warning: It also means that the fruit takes at least twice as long to ripen. So if you buy an unripe
one, your avocado will have to sit on the counter for a while."
This New Avocado Takes Forever To Ripen And Maybe You'll Never Waste An Avocado Again
https://www.buzzfeednews.com/article/venessawong/long-lastin...
"Apeel’s coating is made from naturally occurring lipids extracted from discarded fruit or vegetable waste, including tomatoes, grapes, wasted
seeds. These lipids are turned into a powder that can be reconstituted with water to create a dip or a spray."
https://www.theguardian.com/lifeandstyle/2018/jun/19/edible-...
This pdf thesis had a fair bit of scientific insight and some drawbacks of various attempts to slow the natural ripening process if you fish up this
title on Google. Suffice to say there's no free lunch - some good food for thought here and there if you're interested.
Detrimental effect of edible coatings (page 58)
"development of lipid-based coatings for the quality maintenance of fruit and vegetables doctor of philosophy olabisi abiola amud - UNSWorks
PDFunsworks.unsw.edu.au › fapi › SOURCE01"
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