Preserving fruit freshness with amyloid-like protein coatings

Addressing critical challenges in perishable fruit preservation, including hydrophobic surface treatment, protective layer adhesion on complex cuticles, and synergistic integration of preservation components, here we present an eco-friendly amyloid-like protein coating strategy developed through computer-aided molecular simulation. This system employs phase-transitioned lysozyme as an adhesive layer bonded to fruit epicuticular wax, synergized with sodium alginate and cellulose nanocrystals to form a proteinaceous barrier. Validated across 17 fruit varieties, the coating extends shelf-life by 2-5-fold through microbial inhibition, moisture loss reduction, and rot delay, while maintaining 60–98% nutrient retention, surpassing chemical preservation efficacy without toxicity risks. With edible properties, easy washability, and low cost, the coating demonstrates universal applicability for post-harvest and fresh-cut fruits. Notably, it reduces carbon dioxide emissions by 90% versus refrigeration while achieving 2.5-fold longer shelf-life. These positions the amyloid-like protein coating as a practical and sustainable approach to mitigating global food waste issues. There is interest in methods to extend products shelf-life to reduce food waste. Here, the authors report on an amyloid-like protein coating that extends fruit shelf-life 2-5 times by blocking microbes and moisture loss, preserving nutrients, cutting waste and reducing the need for cold chain storage and transport.