Nanocellulose based edible coatings to prevent cherry cracking during pre- and post-harvest storage



Technology Description


INNOFRESH™ food coatings and processing methods provide a colorful alternative to traditional fruit cups and processed food products. INNOFRESH™ coatings are natural, cellulose based coatings that lock in the color and freshness of fruits and berries by protecting against moisture loss or gain, leaching of pigments, loss of nutritional components and loss of physical integrity. The coatings are incredibly versatile and are easily applied using our proprietary food processing methods. Multiple applications have been demonstrated to work and are ready for commercial development and implementation. Oregon State University is seeking a commercial partner for further development and commercialization of this exciting food technology.


Features & Benefits


  • Maintains fresh, high quality appearance for both fresh and processed foods
  • Protects crops against UV exposure
  • Protects against moisture loss
  •  May be functionalized for additional benefits




  • Fresh fruits and vegetables
  • Pre or post-harvest protection
  • Seed coatings
  • Functionalized coatings for enhanced crop protection


Background of Invention


Finding acceptable edible coatings for foods, such as fresh fruit and processed fruits and vegetables, cheeses, bakery goods, raw and cooked eggs, fresh and processed meat, and seafood products, is a challenging task. Recently, a team of Oregon State University researchers took on that task. The result was the development of INNOFRESH™ coatings. INNOFRESH™ coatings are edible, cellulose based coatings that provide a broad platform technology for food coatings and food packaging. Oregon State University is now seeking a partner to further develop and commercialize this exciting food technology.





PCT and U.S. patent applications are pending


Patent Information:
Tech ID:
Joe Christison
IP & Licensing Manager
Oregon State University
Yanyun Zhao
John Simonsen
Joo Yeoun Jung
Les Fuchigami
George Cavender
Food Science / Nutrition
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