Eco-friendly packaging doubles shelf life

Three years of work by researchers in Singapore has resulted in an environmentally friendly food packaging material that can double the shelf life of perishable food, without the use of chemical additives.

The packaging material is made by fortifying natural chitosan-based composite film with grapefruit seed extract (GFSE). Chitosan is a natural and biodegradable polymer derived from the shells of shrimp and other crustaceans, which has significant potential for applications in food technology, due to its biocompatibility, non-toxicity, short time biodegradability and excellent film forming ability.

Chitosan also has inherent antimicrobial and antifungal properties, while GFSE is antioxidant and possesses strong antiseptic, germicidal, antibacterial, fungicidal and antiviral properties.

Researchers from the National University of Singapore (NUS) Faculty of Engineering have perfected the formulation to achieve mechanical strength and flexibility comparable to synthetic polyethylene film, which is commonly used for food packaging.

The composite film also effectively blocks ultraviolet light, slowing down the degradation of food products as a result of oxidation and photochemical deterioration reactions. Laboratory experiments showed that the shelf life of bread samples packaged with the chitosan-based GFSE composite film was two times longer than those packaged using synthetic packaging films.

“Increasing attention has been placed on the development of food packaging material with antimicrobial and antifungal properties, in order to improve food safety, extend shelf life and to minimise the use of chemical preservatives. Consumers are also demanding that packaging materials be formulated from natural materials that are environmentally friendly and biodegradable while improving food preservation. This novel food packaging material that we have developed has the potential to be a useful material in food technology,” said Assoc Prof Thian from NUS.

Extending the shelf life of food products also means reducing food waste, which could have both environmental and economic benefits.

The researchers plan to explore opportunities to commercialise the novel composite film as a packaging material.