I find the thought of this very intriguing.
Almost like envisioning my fruit being covered in the silkiness of a spider's web.
A team of biomedical engineers at Tufts University in the US have developed a technique that enables food to be coated with an almost invisible layer of fibroin, a protein found in silk, which helps make it one of nature's toughest materials.
The fruit is coated by dipping it in a liquid containing a tiny amount of fibroin, but the wrap could also be applied with a spray. The silk is produced naturally by worms of moths.
Strawberries left for seven days at room temperature became discoloured and went soft, but those coated with the silk protein stayed juicy and firm.
Doesn't that just sound weird?
But, if this process is legit, think about how many gazillions of pieces of fruit could be saved from spoilage.
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Out for now.......
Matt