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Edible packaging will replace plastic
Last reviewed: 02.07.2025
Researchers from Brazil have developed a new type of plastic that can be used as food. The film for storing food is made from tomatoes, spinach, papaya, etc. As the head of the scientific project noted, the advantages of their development are that there is no need for synthetic packaging, and food waste is used to produce the material. This technology for producing plastic film from fruits is the first of its kind.
The structure, resistance and other physical characteristics of the new edible material are no different from those of ordinary plastic, and such a film also protects and preserves food well.
The fact that the packaging material can be used as food can be widely used in industrial production. The head of the project noted that packaging for poultry or soup seasoned with spices will be able to dissolve in water without leaving any residue.
The new type of plastic is produced from dehydrated products that are mixed with nanomaterials with binding properties.
The biggest problem for scientists was finding the formula, composition of components and proportions so that the material would ultimately have all the necessary properties.
According to the materials engineer, the original products undergo a dehydration technology in which water bypasses the liquid phase, i.e. when frozen, the liquid immediately turns into a gaseous state. The result is products that do not contain any water, but at the same time, retain their nutrients. Experts note that this process can be applied to fruits, vegetables, legumes and even some spices, which will make the taste and color of edible packaging more diverse.
Work on developing food plastic began a couple of decades ago. At first, according to the project manager, renewable materials were used as an alternative to plastic. In the process, specialists began adding food fibers to plastic, combining two types of raw materials. Specialists tested many natural fibers, such as coconut fiber, jute, sisal, cotton, which showed maximum resistance to damage, in addition, such fibers were several times stronger than synthetic polymers.
Before developing a new edible plastic, a group of researchers created biodegradable polymers to produce packaging that quickly permeates the environment.
The project to produce edible packaging took place in several stages. At the first stage, a nanotechnology laboratory produced a nanoemulsion of aldehyde from cinnamon oil, which was chosen for its antimicrobial properties.
Scientists managed to obtain an emulsion containing crystals of different diameters (from 20 to 500 nanometers).
Next, the specialists created a film based on pectin, which has gelling properties, and also added papaya puree and a nanoemulsion of cinnamon aldehyde to it.
Subsequently, experts added chitosan (a polysaccharide with antibacterial properties), thanks to which the products will remain fresh longer.
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