Eco-friendly Food Packaging Material Created by Researchers from NUS Doubles Shelf-life of Food Products

PR63502

SINGAPORE, Feb. 23, 2016 /PRNewswire=KYODO JBN/ --

Researchers from the National University of Singapore (NUS) have successfully

developed an environmentally-friendly food packaging material that is free from

chemical additives, by fortifying natural chitosan-based composite film with

grapefruit seed extract (GFSE). This novel food packaging material can slow

down fungal growth, doubling the shelf-life of perishable food, such as bread.

Chitosan, a natural and biodegradable polymer derived from the shells of shrimp

and other crustaceans, has immense potential for applications in food

technology, owing to its biocompatibility, non-toxicity, short time

biodegradability and excellent film forming ability. Chitosan also has inherent

antimicrobial and antifungal properties. GFSE, on the other hand, is

antioxidant and possesses strong antiseptic, germicidal, anti-bacterial,

fungicidal and anti-viral properties.

Associate Professor Thian Eng San and PhD student Ms Tan Yi Min from the

Department of Mechanical Engineering at NUS Faculty of Engineering spent three

years perfecting the formulation to create a novel composite film that not only

prevents the growth of fungi and bacteria, but has mechanical strength and

flexibility that are comparable to synthetic polyethylene film commonly used

for food packaging. The composite film also effectively blocks ultraviolet

light, hence 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 chitosan-based GFSE composite films 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.

Elaborating on the benefits of the chitosan-based GFSE composite film, Ms Tan

said, "Extending the shelf-life of food products also means reducing food

waste, and as a result, reducing the rate of global food loss. This will bring

about both environmental and economic benefits."

The research received support from the A*STAR Singapore Institute of

Manufacturing and Technology (SIMTech) and the Food Innovation & Resource

Centre (FIRC) of Singapore.

Assoc Prof Thian and Ms Tan will be conducting further studies to improve on

this technology. They will look into the degradability of chitosan-based GFSE

films, as well as carry out an accelerated shelf life study to examine the

extent of microbial growth and quality changes during storage of various food

products. There are also plans to explore opportunities to commercialise the

novel composite film as a packaging material.

Contact:

Karen Loh

Associate Director, Media Relations

Office of Corporate Relations

National University of Singapore

DID: +65 6601-1485

Email: karenloh@nus.edu.sg

Logo - http://photos.prnasia.com/prnh/20151130/8521508170LOGO