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Scientists have developed a new packaging film with clay nanotubes and antibacterial essential oils that can prevent microbial growth and over-ripening of fruits, keeping them fresh for longer.
People around the world have been trying to preserve fruits, vegetables and meats since ancient times. From the traditional methods of salting or fermenting to the more modern methods of canning, freezing or wrapping in plastic films, food preservation has always been important.
“Food packaging that is capable of interacting with food can contribute to safety and prevent economic losses from spoilage,” said Hayriye Unal, from Sabanci University in Turkey.
“Specialised films that can preserve a wide array of foods are highly sought after,” said Unal.
According to the US Department of Agriculture, about 30-40 per cent of the food that farmers produce in the country goes to waste, researchers said.
Over the past two decades, scientists have been developing alternative ways to preserve food, with an extensive focus on packaging.
Bacterial contamination and permeability to both oxygen and water vapour are major issues that scientists are addressing. Another challenge is to prevent too much ethylene from building up around foods.
Ethylene is a compound naturally released by fruits and vegetables that aids in the ripening process.
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