Food packaging can not only protect food from the pollution of the external environment, but also play a certain role in preserving freshness. Recently, the National University of Singapore (NUS) successfully developed in addition to an environmentally friendly food packaging material, which can extend the shelf life of food, but also energy saving and environmental protection, will bring environmental and economic benefits.
Researchers at the National University of Singapore (NUS) used grapefruit seed extract to strengthen a natural chitosan composite film and successfully developed an environmentally friendly food packaging material that does not contain chemical additives. This new food packaging material can slow down the growth of fungi and double the shelf life of perishable foods such as bread.
Chitosan is a biodegradable, natural polymer found in the shells of shrimp and other crustaceans. Chitosan is biocompatible, non-toxic, biodegrades quickly and has good film-forming properties, which has great potential for application in food technology. Chitosan also has antibacterial and antimicrobial properties. On the other hand, grapefruit seed extract is an antioxidant with strong antiseptic, bactericidal, antibacterial, fungicidal and antiviral properties.
Associate Professor Ying Shan Tian and PhD student Ms. Yimin Tan from the Department of Mechanical Engineering, Faculty of Engineering, National University of Singapore spent three years refining the formulation to develop this new composite film, which not only prevents fungal and bacterial growth, but also possesses mechanical strength and flexibility similar to synthetic polyethylene films commonly used in food packaging. The laminate also effectively blocks UV light, which slows food decomposition due to oxidation and photochemical deterioration reactions.
The researchers conducted experiments and found that bread samples using food packaging film made from grapefruit seed extract and chitosan had twice the shelf life of samples equivalent to those using synthetic packaging film, allowing the food to retain its freshness for longer.
Associate Professor Tian said, "Increasingly, the industry is focusing on developing food packaging materials with anti-mold effects and anti-fungal properties to improve food safety, extend shelf life, and minimize the use of chemical preservatives. Consumers are also demanding environmentally friendly and biodegradable natural materials for packaging materials, as well as improved food preservation. This new food packaging film that we have developed promises to be a useful material in the food technology field."
Speaking of the benefits of the new food packaging film, Ms. Chen said, "Extending the shelf life of food also means less food waste, which will reduce the global food loss rate. This will have environmental and economic benefits."
The research is supported by the Singapore Institute of Manufacturing Technology (SIMT), part of the Singapore Agency for Science, Technology and Research, and the Singapore Food Innovation and Resource Centre.
Associate Professor Tian and Ms. Tan will conduct further research to improve this technology. They will conduct further research on the degradability of the new food packaging film, the degree of freshness, bacterial growth and quality changes during storage of various food products. In addition, the researchers also plan to seek opportunities to market this new packaging film as a packaging material.
