This innovative, “smart” packaging may put an end to food poisoning, according to this group of scientists who invented it.
The US and Singapore researchers claim this packaging can destroy harmful bacteria like E. coli, Salmonella, and listeria and thus, maintain the freshness of veggies, fruits, meat, and fish longer.
Innovative Food Packaging Material: The Answer to Plastic Pollution?
This waterproof wrapping is sustainable and good for the planet because it lowers plastic pollution. Though it looks like plastic, it’s not. It’s biodegradable and sustainable, claims the team.
The researchers emphasize it’s an eco-friendly alternative to standard plastic food packaging and it’s already shown superior antimicrobial properties in fighting off several bad bacteria and fungi that can have a negative impact on human health.
According to the project’s co-leader, Professor Mary Chan from the Nanyang Technological University, this packaging features a smart release of antimicrobials when there’s bacteria or high humidity present and provides the needed protection when necessary.
It lowers the use of chemicals and preserves the natural composition of the food that’s packed too.
This Packaging Maintains Fruit Fresh Twice as Long
This transparent material for packaging food is made from starch, from a type of corn protein known as zein, and from a combo of other naturally-derived biopolymers.
It also has a cocktail of antimicrobial elements acquired from plants. These are thyme oil, a common herb in cooking, and citric acid that’s present in fruits like oranges and grapefruits.
During the experiments, the packaging released small amounts of these elements when it was exposed to enzymes from fungi or bacteria or to humidity.
The package can endure several such exposures and its effects can last for several months. These substances destroyed the bacteria growing on the food’s surface and on the wrapping successfully.
The strawberries stayed fresh for a week before they started to develop mold which is three days more than other conventional wrappings like plastic.
Professor Philip Demokritou from the Harvard TH Chan School of Public Health and co-leader of the study emphasizes that food safety and waste are a common societal challenge today.
He explains that one of the best methods to boost the safety of food and lower its spoilage and consequent waste is to make biodegradable and non-toxic packaging materials for it.
This food packaging is aimed to become a sustainable solution and be used by companies who want to do something about the overuse of plastic and are searching for greener alternatives, according to the CEO of ComCrop, a company from Singapore that pioneered urban rooftop farming, Peter Barber.
Sources:
