Peptide obtained from frog skin in Brazil found to extend the shelf life of strawberries
Key Points
- The peptide isolated from frog skin successfully extended the shelf life of Oso Grande variety strawberries.
- Soaking the strawberries in the peptide solution for just five minutes was sufficient to preserve the fruit's texture and taste.
- Discovered in 2006, the peptide stands out as part of the frogs' powerful antimicrobial defense system.
- Before its commercial use in foods, it is planned to conduct additional microbiological tests and introduce legal regulations.
By the Numbers
It has been demonstrated that a peptide isolated from the skin of a frog species living in the Cerrado region of Brazil extends the shelf life of strawberries by delaying their spoilage. The study, conducted by Universidade Estadual Paulista (Unesp) researchers and published in the Applied Food Research journal, examined the effects of this innovative method that can be applied post-harvest.
Scientists tested the strawberries by soaking them in a peptide-containing solution for only five minutes. As a result of observations lasting for six days under refrigerator conditions (5 °C), it was determined that the application preserved the fruit's texture and did not alter its chemical composition. Therefore, no negative changes occurred in the taste of the strawberries.
This molecule, named Ctx(Ile21)-Ha, has a structure related to the frog's natural microbial defense system. The coordinator of the study described the fruit maintaining its freshness even after five days, a quite long period for a strawberry, as an unexpected result. Researchers emphasize that for this method to be used in food preservation in the future, microbiological tests must be conducted and the molecule must be legally registered in Brazil.
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Frequently Asked Questions
- How is the peptide obtained from frog skin applied to strawberries?
- The strawberries are dipped into a water-filled container containing the peptide and left for just five minutes for the application to be effective.
- Does this peptide application ruin the taste or texture of strawberries?
- No, since the peptide does not alter the chemical composition of the fruit, no changes occur in the taste of the strawberries, and its texture is successfully preserved.
- When can this method be used in practice?
- Additional tests need to be conducted to verify the antimicrobial effects of the molecule, and it must first be legally registered in Brazil.
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