Smart and sustainable food packaging prevents harmful microorganisms from entering

This waterproof food packaging is made of a kind of corn protein called zein, starch and other natural biopolymers, and is infused with a mixture of natural antibacterial compounds

In laboratory experiments, when exposed to increased humidity or enzymes produced by harmful bacteria, the fibers in the packaging have been shown to release natural antibacterial compounds that kill common dangerous bacteria that contaminate food, such as E.

The packaging is designed to release the necessary trace amounts of antimicrobial compounds to react to the presence of additional humidity or bacteria

Because this compound can fight any bacteria that grow on the surface of the packaging and the surface of the food itself, it may be used in a variety of products, including ready-to-eat foods, raw meat, fruits and vegetables

In an experiment, strawberries packaged in outer packaging can be kept fresh for 7 days before they become moldy, while strawberries packaged in mainstream fruit plastic boxes can only be kept fresh for 4 days

This invention is the result of a collaboration between scientists from Nanyang Technological University and Harvard's Margaret Chan School of Public Health's Sustainable Nanotechnology Project (Nanyang Technological University-Harvard University SusNano), which combines the research of Nanyang Technological University and Harvard's Margaret Chan School People gather together and are committed to cutting-edge applications in agriculture and food

The development of this advanced food packaging material is part of Nanyang Technological University’s efforts to promote sustainable food technology solutions, which is consistent with Nanyang Technological University’s 2025 strategic plan, which aims to develop sustainable solutions to deal with humanity Some urgent major challenges

Professor Chen Marie, the director of the Antibacterial Bioengineering Center of Nantah University, the project, said: “This invention will become a better choice for packaging in the food industry because it shows superior antibacterial properties in relation to countless foods that may be beneficial to human health.

Professor Philip Demokritou, associate professor of environmental health at Harvard’s Chen School of Business, director of the Center for Nanotechnology and Nanotoxicology, and co-director of the Sustainable Nanotechnology Project at Harvard University in Nantah.

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The results of this research were published in the peer-reviewed academic journal "ACS Applied Materials and Interface" in October

Reduce packaging waste

The packaging industry is the largest and growing consumer of synthetic plastics extracted from fossil fuels, and food packaging plastics account for most of the plastic waste that pollutes the environment

In Singapore, packaging is a major source of waste.

This smart food packaging material, when scaled up, can be used as an alternative to reduce the amount of plastic waste because it is biodegradable

The food packaging material is produced by electrospinning [1] Zein (an antibacterial compound) and cellulose (a natural polymer starch that constitutes plant cell walls) and acetic acid, which is common in vinegar

Professor Chen Fengfuzhen added: "Sustainable and biodegradable active food packaging, built-in technology to prevent the growth of bacteria and fungi, is very important for the food industry

Professor Demokritou added: “Due to the globalization of food supply and the shift in people’s attitudes towards healthier life>
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" The development of a scalable synthesis platform for the development of food packaging materials composed of naturally-derived, biodegradable biopolymers and naturally-inspired antibacterial agents, as well as stimulus-induced methods, will satisfy the society in reducing food waste , New demands to improve food safety and quality
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The research teams of Nanyang Technological University and the Margaret Chan School of Harvard University hope to expand their technology with industrial partners and achieve commercialization in the next few years
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They are currently developing other technologies to develop smart food packaging materials based on biopolymers to improve food safety and quality
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[1] Electrospinning is an industrial method that uses electricity to pull charged threads of a polymer solution into a tube to produce fibers
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Journal Reference :

1. Zeynep Aytac, Jie Xu, Suresh Kumar Raman Pillai, Brian D.
   Eitzer, Tao Xu, Nachiket Vaze, Kee Woei Ng, Jason C.
   White, Mary B.
   Chan-Park, Yaguang Luo, Philip Demokritou.
   Enzyme- and Relative Humidity- Fibers for the Active Food Antimicrobial Responsive Packaging .
   the ACS Applied Materials & Interfaces , 2021; 13 is (42 is): 50298 the DOI: 10.
   1021 / acsami.
   1c12319 /12/211229084253.
   htm (accessed December 30, 2021).