News • 01.04.2021

Scientists created edible food films for food packaging

Films consist of natural ingredients

A scientist in a laboratory holding a Petri dish and a pipette...
Rammohan Aluru is one of the scientists who developed the edible food films.
Source: © UrFU/Andrey Fomin

An international group of scientists from India and Russia has created edible food films for packaging fruits, vegetables, poultry, meat, and seafood. Films consist of natural ingredients, they are safe for health and the environment. In addition, films are water-soluble and dissolve by almost 90% in 24 hours. Description of the research and results of experiments are published in the Journal of Food Engineering.

"We have created three types of food films based on the well-known naturally occurring seaweed biopolymer sodium alginate," said Rammohan Aluru, senior researcher Organic synthesis laboratory at Ural Federal University and co-author of the paper. "Its molecules have film-forming properties. […] The greatest advantage of sodium alginate is that it performs as liquid-gel in an aqueous medium."

Alginate molecules were cross-linked with a natural antioxidant ferulic acid. It makes the film not only strong, but also homogeneous, more rigid, and prolongs the life of the products. "Food stays fresh longer due to the antioxidant components that slow down the oxidation processes," said Grigory Zyryanov, professor of the Department of Organic and Biomolecular Chemistry at Ural Federal University. "In addition, we can add to the films natural antiviral agents, that will also extend the shelf life of food. For example garlic, turmeric, and ginger contain compounds that may prevent the spread of the viruses."

According to the authors, no special equipment for the production of films is required. On an industrial scale, it can be created by food products and films manufacturers. "If an inexhaustible source of algae the ocean is nearby it will be quite simple to create such films," said Grigory Zyryanov.

Source: Ural Federal University

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