Researchers from the National University of Singapore (NUS) have developed an environmentally-friendly food packaging material capable of doubling shelf-life of food products.
The new material, which is free from chemical additives, has been developed by combining chitosan natural and biodegradable polymer-based film with anti-bacterial and antiviral properties of grapefruit seed extract to improve food safety and quality by reducing fungal growth.
Scientists said that Chitosan has inherent antimicrobial and antifungal properties, while GFSE is antioxidant and possesses strong antiseptic, germicidal, anti-bacterial, fungicidal and anti-viral properties.
The chitosan-based material is designed to act as a barrier against ultraviolet light in order to slow down the food products degradation as a result of oxidation and photochemical deterioration reactions.
During laboratory experiments, scientists found that the shelf-life of bread samples packaged with chitosan-based GFSE composite films to be two times longer than those packaged using synthetic packaging films.
NUS Associate Professor Thian Eng San said: "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."
The researchers will continue to work to the explore degradability of chitosan-based GFSE films.
An accelerated shelf life study will also be carried out to assess the extent of microbial growth and quality changes during storage of various food products.
The team will also explore opportunities to commercialize the composite film as a packaging material as part of the project, which is backed by the A*STAR Singapore Institute of Manufacturing and Technology and the Food Innovation & Resource Centre.
