How GreenStem Works
Simply put, GreenStem's solution slows processes that contribute to food spoilage such as moisture and oxidation in order to decrease microbial growth in produce, ultimately slowing vegetable spoilage.
Reduce oxidation
Oxidation involves the reaction of oxygen with the organic compounds within vegetables. This reaction can lead to the breakdown of cell walls and other cellular structures, leading to deterioration and ultimately spoilage. One of the most visible signs of oxidation is the browning of vegetables, occurring when enzymes in the vegetable oxidize causing the development of brown pigments.
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To combat oxidation, our solution utilizes antioxidants, which, as the name suggests, inhibit these oxidation reactions by scavenging free radicals that cause cellular damage. In addition, certain antioxidants can also prevent enzymatic browning in the process and preserve nutrients that are susceptible to oxidation, namely vitamin C and vitamin B. By preventing oxidative degradation processes, antioxidants help maintain the nutritional value of the vegetables.
Moisture insulation
Excess moisture creates an ideal environment for microbial growth, leading to faster spoilage. Especially in Indonesia's humid climate, this process heavily accelerates spoilage.
GreenStem uses ascorbic acid to serve as a hydrator and combat water loss in vegetables. In our experiments, we found that utilizing ascorbic acids helped maintain moisture regulation and slow down vegetable spoilage. In addition, ascorbic acid helps regenerate certain flavonoids such as catechin from its oxidized form, effectively recycling the antioxidant and prolonging its antioxidative action.
Why expired chocolates?
Dark chocolate has one of the highest antioxidant contents
Dark chocolate contains large concentrations of antioxidants particularly flavonoids (catechins and epicatechins) and polyphenols. In the ORAC (Oxygen Radical Absorption Capacity) scale, dark chocolates were rated at 21000, one of the highest antioxidant content among processed foods. In our experiments, the extraction of antioxidants from dark chocolate showed large yields, and applying this solution to spoiling spinach demonstrated resistance against oxidative processes and enzymatic browning. Even after expiry, dark chocolates are, in fact, safe to consume and still main their high levels of antioxidants. Therefore, in our strive to reduce food waste, expired dark chocolate is the ideal ingredient in our solution for both recycling food waste and reducing food waste.
