Scientists from Singapore's Nanyang Technological University (NTU) and the Harvard TH Chan School of Public Health in the US say they have have developed a material for food packaging which is biodegradable, and able to kill harmful microbes.
The Covid pandemic has heightened consumer hygiene concerns, and has given rise to touch-free packaging designs and antimicrobial technologies, which is one of the reasons why the packaging was developed, along with the NTU’s push to produce sustainable forms of food technology.
The packaging material is made from a type of corn protein called zein, along with starch and other naturally derived biopolymers, and infused with a cocktail of natural microbial compounds, with the developers claiming it will extend the shelf life of fresh fruit by two to three days.
According to the researchers, when the packaging is exposed to increases in humidity, or the enzymes in the atmosphere that harmful microbes create, its fibres release antimicrobial compounds that can keep food safe.
The compounds are able to kill common bacteria such as e.coli and listeria, and the same packaging is able to produce the compounds over multiple exposures to bacteria.
Through the research, it is suggested that the packaging material could be used for ready-to-eat foods, fruits and vegetables, and raw meats, and has the potential to be used on a large scale.
“This invention would serve as a better option for packaging in the food industry, as it has demonstrated superior antimicrobial qualities in combating a myriad of food-related bacteria and fungi that could be harmful to humans,” explained Mary Chan, director of NTU’s Centre of Antimicrobial Bioengineering.
“It could serve as an environmentally-friendly alternative to petroleum-based polymers used in commercial food packaging, such as plastic, which have a significant negative environmental impact.”
As part of experiments into the material’s properties, it was used to package strawberries, which the researchers say kept fresh for several days longer than when packaged through other current methods.
“Food safety and waste have become a major societal challenge of our times with immense public health and economic impact, which compromises food security,” said Philip Demokritou, adjunct professor of environmental health at Harvard TH Chan School.
“In this study, we used nature-derived compounds to synthesise smart antimicrobial materials, which can be used not only to enhance food safety and quality, but also to eliminate the harm to the environment and health, reduce the use of non-biodegradable plastics at a global level, and promote sustainable agri-food systems.”
The report outlining the packaging innovation, published in ACS Materials & Interfaces, can be found here.
