Smart sustainable food packaging made from corn gluten

Scientists from Nanyang Technological University in Singapore, in collaboration with a team from the Chan Tsang Hee School of Public Health at Harvard University in the US, have successfully developed a new "smart" food packaging material that is both biodegradable and has antibacterial properties
.

The new material is based on "naturally derived compounds, including biopolymers, non-toxic solvents, and naturally inspired antibacterial agents," said co-leader of the study, Professor Philip Demokritou, T.
H.
Chan Associate Professor of Environmental Health at Harvard University
.
And has the potential to improve food safety and quality and reduce environmental and human health impacts
.
Among other things, the new packaging is made from a water-insoluble substance called "zein" (a by-product of cornstarch and corn syrup production used in food and bioethanol) and other naturally derived biopolymers made and infused with a blend of natural antibacterial compounds like thyme oil and citric acid
.
It is produced by electrospinning zein, antimicrobial compounds along with cellulose, a natural polymer starch that makes up plant cell walls, and acetic acid (usually found in vinegar)
.

Laboratory experiments have shown that its antibacterial effect is due to the release of antibacterial compounds in the fibers in extremely small amounts when exposed to increased humidity or enzymes of harmful bacteria, which can kill common harmful fungi and bacteria on packaging surfaces and the food itself.
, such as Escherichia coli and Listeria
.
This mechanism also ensures that the antimicrobial effect remains intact over countless exposures, with the added benefit of extending the shelf life of fresh products to days
.

In one experiment, strawberries packed with this material could be kept fresh for 7 days, while those packed in mainstream fruit plastic boxes could only be kept fresh for 4 days
.

"This packaging can be applied to a variety of products, such as fish, meat, vegetables and fruits," said project co-leader Professor Mary Chan, director of Nanyang Technological University's Centre for Antibacterial Bioengineering, "only when bacteria or high humidity are present or required.
Only when the antimicrobial agent is actively released will it provide protection, thereby minimising the use of chemicals and maintaining the natural ingredients of the packaged food
.
”

The research team at Nanyang Technological University and Harvard Chan Tsang Hee School hopes to scale up their technology with industrial partners and commercialize it in the next few years
.

They are also currently developing other technologies to develop biopolymer-based smart food packaging materials to improve food safety and quality
.