Edible Food Wrap Developed, Beneficial for Food Product Packaging

Researchers from Russia and India have recently developed edible food wrap for packaging poultry, produce, meat, bakery, and seafood products.

A Good News Network article specified that designed to replace one of the most un-recycled materials on Earth. The wrap comprises natural ingredients that are safe for both the environment and human consumption.

The study, Structural studies, and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism, published in the Journal of Food Engineering, highlights three types of food films based on the well-known naturally arising seaweed biopolymer sodium alginate, a compound present within the brown algae's cell walls.

According to senior researcher Rammohan ALuru, at the Ural Federal University's organic synthesis laboratory and co-author of the study, its molecules comprise film-forming properties.

The greatest benefit of sodium alginate, the senior researcher added, is that it is performing as "liquid-gel in an aqueous medium."

ALSO READ: Chemical Compounds on Some Foods Can Constrain Sars-Cov-2 Enzyme

Alginate Molecules

Scientists said alginate molecules were cross-linked along with ferulic acid, a natural antioxidant; also a cinnamic acid derivative, and a delicious combination is making the film not just strong, but homogenous, more rigid, and prolonging the products' life, as well.

Professor Grigory Zyryanov, from the Department of Organic and Biomolecular Chemistry at Ural Federal University, said, food stays longer because of the antioxidant elements that slow down the oxidation processes. More so, the researchers described the films as water-soluble, and they dissolve by nearly 90 percent in 24 hours.

Additionally, natural antiviral agents, which will extend the food's shelf life as well. Specifically, ginger, turmeric, and garlic contain compounds that may stop the spread of certain viruses.

The authors also said no special equipment for the films' production is required. On an industrial measure, it can be developed by food products and film manufacturers.

Zyryanov explained, it can be produced at a plant for polymer production, as well. The only circumstance that it must meet the criteria that apply to the production of food. More so, he added, if an inexhaustible algae source in the ocean is nearby, it will be very simple to develop such films.

This research, a collaboration of scientists from Sri Venkateswara and Sri Padmavati Mahila Viswavidyalayam Universities in India, was backed by the University Grants Commission and the Central Institute of Plastics Engineering and Technology in the said country.

Sodium alginate is a famous edible biopolymer of natural origin usually used as a stabilizer and thickener, and ferulic acid has an array of pharmacological properties, specifically, anti-inflammatory antitumor, antitoxic, hepato- and cardioprotective, antibacterial, and antiviral ones, which is mainly because of the antioxidant properties of this said acid.

Edible Food Packaging Benefits

A Packaging Technology Today article specified that consumers have now turned to be ecologically conscious like they never were before, and with this development, they definitely want to be aware of the waste of the products they are buying, are accounting for.

Here, edible food packaging is quashing off the usual waste cycle and does not involve any recycling. Essentially, edible packaging is developed to be biodegradable, and therefore, there is no chance that it would fill up the landfills or recycling centers.

Simultaneously, in terms of food storing and saving, again, edible packaging comes to the rescue. This packaging type is now being extensively used for refrigeration.

For instance, instead of using sugar coatings for the conservation of foods like cereal, for one, milk casein can be well used to blotch the cereal to check it from turning style.

Related information is shown on the American Chemical Society's YouTube video below: