Food packaging – mycolab.ai

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

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Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues

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This review explores how food waste and agricultural byproducts can be transformed into useful bioplastics and advanced materials. By breaking down food residues into their component building blocks—like cellulose, pectin, and proteins—scientists can create eco-friendly plastics suitable for packaging, medical devices, and electronic applications. This approach supports a circular economy where waste becomes a valuable resource rather than an environmental burden.

Green nanobiopolymers for ecological applications: a step towards a sustainable environment

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This article explains how scientists are creating eco-friendly nanomaterials from natural sources like plants and crustacean shells to replace harmful plastic products. These green nanobiopolymers can break down naturally in the environment and are used in applications ranging from wound dressings to food packaging. The review covers how these materials are extracted and processed at the nanoscale to improve their properties for practical uses while reducing environmental pollution.

Renovation of Agro-Waste for Sustainable Food Packaging: A Review

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This review explores how agricultural waste can be transformed into eco-friendly food packaging materials. Researchers are finding ways to extract valuable compounds like cellulose from crop residues and chitin from shrimp shells to create biodegradable packaging films that preserve food while reducing environmental pollution. These sustainable packaging alternatives perform as well as conventional plastics while being completely biodegradable, representing an important step toward a circular economy and reducing agricultural waste.

Biobased Materials from Microbial Biomass and Its Derivatives

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This review explores how scientists are creating environmentally friendly materials using microorganisms like yeast, fungi, and bacteria instead of petroleum. These microbial-based materials can form flexible films suitable for food packaging and other applications. They are biodegradable, renewable, and can even be made from waste products generated by brewing and other industries. This approach offers a sustainable solution to plastic pollution while supporting a circular economy.

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack

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Researchers developed a smart food packaging film that fights bacteria and fungi in two different ways depending on acidity levels. When stored with neutral pH foods, the film’s surface prevents microbes from sticking to it. When the food becomes more acidic (like in tomato juice), the film releases antimicrobial compounds that actively kill the microorganisms. Tests showed it effectively preserved cherry tomatoes and tomato juice while blocking harmful UV light.

Valorization of Mushroom Residues for Functional Food Packaging

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Mushrooms produce large amounts of waste during growth and processing, but these leftovers contain valuable compounds that can protect food and extend shelf life. Scientists are developing ways to extract these beneficial compounds and add them to eco-friendly packaging films, creating materials that fight bacteria and oxidation naturally. This approach transforms mushroom waste into useful products while reducing environmental pollution, making food packaging safer and more sustainable for consumers.

Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

Influence of the Ultrasonic Treatment on the Properties of Polybutylene Adipate Terephthalate, Modified by Antimicrobial Additive

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Researchers developed a new eco-friendly plastic material for food packaging that combines two important benefits: it breaks down naturally in the environment, and it prevents harmful bacteria and fungi from growing on food. The material is made from a biodegradable plastic called PBAT mixed with a natural extract from birch bark. Using special ultrasonic sound waves during manufacturing helped distribute the birch extract evenly throughout the material, improving its performance.

Beeswax-poly(vinyl alcohol) composite films for bread packaging

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Scientists developed an eco-friendly plastic alternative made from polyvinyl alcohol and beeswax that can replace traditional petroleum-based plastics for wrapping bread. Through heat treatment and careful formulation, they created a material that keeps bread fresh nearly as well as regular plastic but is completely biodegradable. This innovation addresses environmental concerns about plastic waste while maintaining the freshness and quality of packaged foods.

Research Keyword: Food packaging