Dr Carene Picot-Allain
Work and Research
Dr Carene Picot-Allain holds a BSc (Hons) in Food Science with Nutrition and a PhD in Biochemistry. She is currently in the area of food biopolymers. Her postdoctoral research at the University of Pretoria focuses on the extraction and characterisation of natural biopolymers, namely, pectin, micro and nano cellulose, from agro-industrial wastes, such as, grape pomace, grapefruit peels, and sugarcane bagasse, using the principles of “green chemistry” and “green technologies”. It is expected that the development of valuable biomaterials from agro-industrial wastes will help mitigate environmental concerns related to waste disposal and pollution. The research is transdisciplinary as it involves food chemists, chemical engineers, and polymer chemists.
Addressing the problem of food wastage is a global priority. The aim of this research project is to develop an edible pectin-based coating to mitigate post-harvest losses and enhance food security in the Republic of Mauritius. The project focuses on the extraction of pectin, the carrier material for the edible coating, as well as, polyphenols, compounds possessing antioxidant and antimicrobial properties, which will be incorporated into the pectin base. It is expected that the successful formulation and application of an improved, edible pectin-based coating will extend the shelf-life and reduce post-harvest losses of fruits and vegetable, thereby enhancing food security.
Fields Of Expertise
medicinal plants, pharmacognosy
Biochemistry