Biodegradable packaging that keeps food fresh is developed

Researchers from Nanyang Technological University, Singapore (NTU Singapore) and the Harvard T.H. Chan School of Public Health in the United States have developed a food package that extends the shelf life of fresh fruit by two to three days. In addition to this feature, the packaging is biodegradable and aims to kill microbes harmful to humans. NTU Singapore explains in a statement that the packaging is made from a type of corn protein called zein, starch and other natural biopolymer derivatives. The material also has natural antimicrobial compounds such as thyme oil and citric acid. In laboratory tests, the packaging when exposed to increased moisture or enzymes from harmful bacteria released the antimicrobial compounds and killed bacteria such as E.Coli and Listeria, as well as fungi. The material was made to release the minimum amounts needed only in response to exposure. Another test compared strawberries stored in the new packaging against traditional boxes, with the former remaining fresh for seven days before developing mould and the latter staying fresh for only four days. “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 can be harmful to humans. The packaging can be applied to various products such as fish, meat, vegetables and fruits,” explained co-leader and director of NTU’s Centre of Antimicrobial Bioengineering, Mary Chan.