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Nanoemulsions for edible packaging: Pressure BioSciences launches program to test industrial-scalability of UltraShear tech

July 30, 2023
Consumer Packaged Goods

Pressure BioSciences (PBIO) is initiating the evaluation of its patented UltraShear Technology to demonstrate industrial scalability of edible coatings that can extend shelf life of fresh produce. The technology produces oil-in-water nanoemulsions for edible coatings of nano-CBD to extend preservation and quality of fruits and vegetables.

According to the company, the tech also allows for the preparation of higher quality, homogenized, or room temperature-stable low-acid liquid foods that cannot be effectively preserved using existing non-thermal technologies.

“We are now awaiting the publication in a scientific peer-reviewed journal of recent research performed by a leading global cannabis academic research team contrasting the vastly superior absorption and bioavailability of PBIO’s UltraShear Nano-CBD versus the routinely reported oral-GI absorption of current CBD formulations,” shares John Hollister, director of marketing and sales.

“In light of these results, we are now embarking on studies of UltraShear Nano-CBD as an optimal effective strategy for a new generation of all-natural, edible food coatings.”

The company states that industrial-scale use of edible coatings has struggled with effectiveness limitations due to poor stability and solubility. Recent developments in nanoemulsion-based coating technology promise an effective and efficient strategy but have been challenged by industrial-scaling limitations and quality and stability inconsistencies from current nanoemulsion technology platforms.

“The extremely low and consistent nano-droplet size distributions and stability achieved by PBIO’s UltraShear platform, and its easy process scalability, offer promise as a preferred platform for delivering and standardizing these innovative quality and preservation solutions for produce,” it emphasizes.

Cannabidiol’s antimicrobial benefits
PBIO details that studies have demonstrated CBD’s antimicrobial effectiveness against human pathogens and, more recently, against plant pathogens – especially fungi associated with rot development in produce.

Reportedly, these studies are now generating interest among consumers increasingly focused on all-natural and organic, preservative-free, “green-label” foods and for investors focused on solutions for the agricultural industry.

Furthermore, the company cites the recent peer-reviewed article “Influence of a Transparent and Edible Coating of Encapsulated Cannabidiol Nanoparticles on the Quality and Shelf Life of Strawberries” published in the American Chemical Society Journal of Applied Materials and Interfaces to highlight the antimicrobial activity of strawberries coated with CBD-infused nanoparticles.

“The article reported on the results of treated/untreated strawberries, showing that the CBD-treated samples ripened and decayed much more slowly than the untreated ones. Other scientific articles with similar results on nanoemulsified CBD, essential oils, and other natural additives have also been recently published,” says PBIO.

With the new program, the company aims to scale the technology to deliver standardized preservation.

“We have been delighted by recent inquiries from investors and food processing groups, who recognize our UltraShear platform as the preferred, best-in-class solution for the development of the highest quality, industrially-scalable, and long-term stable nanoemulsions of CBD and essential oils,” comments Richard T. Schumacher, PBIO’s president and CEO.

“We are excited about our prospects for a leadership role in this important and growing applications area. This is only one of a myriad number of major market opportunities for our UltraShear platform, spanning nutraceuticals, cosmeceuticals, agrochemicals, pharmaceuticals, and the F&B sectors. Our UltraShear Nano-CBD is already fully formulated, soundly tested, recently launched into human topical and soon oral applications, and is ready for prime time.”

Edited by Radhika Sikaria

Source: foodingredientsfirst.com

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