An interesting new study shows that CBD may serve “as an efficient active food coating agent”.
The study, published in the upcoming issue of the journal ACS Applied Materials & Interfaces and published online ahead of print by the National Library of Medicine, is titled Influence of a Transparent and Edible Coating of Encapsulated Cannabidiol Nanoparticles on the Quality and Shelf Life of Strawberries.
The study’s goals were to “prepare encapsulated cannabidiol isolate (eCBDi), evaluate the effect of eCBDi edible active coatings on the physicochemical properties of strawberries, and determine whether CBD and sodium alginate coatings could be used as a postharvest treatment to promote antioxidation and antimicrobial activity and prolong the strawberry shelf life.”
For the study “a well-designed edible coating on the strawberry surface was achieved using eCBDi nanoparticles in combination with a sodium alginate polysaccharide-based solution”. Strawberries were examined for their visual appearance and quality parameters.
“In the results, a significantly delayed deterioration was observed in terms of weight loss, total acidity, pH, microbial activity, and antioxidant activity for coated strawberries compared to the control”, found the study’s researchers. “This study demonstrates the capability of eCBDi nanoparticles as an efficient active food coating agent.”
The study was conducted by researchers at Thammasat University, Chulabhorn Research Institute and Chulalongkorn University, all in Thailand.
