Insect-derived chitosan, a biopolymer for the increased shelf life of white and red grapes

Post-harvest water loss and microbial infections are the root cause of the rapid deterioration of fresh fruit after the picking process, with both environmental and economic implications. Therefore, it is crucial to find solutions that can increase the shelf life of fresh fruits. For this purpose, edible coatings, naturally derived and non-synthetic, are acknowledged as a safe strategy. Among polymeric coatings, chitosan is one of the most effective. In this work, this biopolymer, produced from chitin extracted from Hermetia illucens, an alternative and more sustainable source than crustaceans (the commercial one), was exploited to extend the shelf life of white and red grapes. Chitosan from H. illucens pupal exuviae, at 0.5 % and 1 % concentrations, was applied on both grapes, which were then stored at room temperature or 4 °C. The study of chemical-physical parameters such as weight loss, Total Soluble Solids and pH, demonstrated the effectiveness of the biopolymer, even better than crustacean chitosan. Moreover, the analysis of nutraceutical properties has demonstrated that this natural edible coating improves the quality of grapes, with beneficial effects for human health. The obtained results, therefore, confirmed the viability of using insect-chitosan as an alternative to crustaceans for the preservation of fresh food.