Having an antibacterial and biodegradable alternative to standard cling film can help reduce waste and improve food safety.
Researchers at the T.H. Harvard School of Public Health Chan and Nanyang University of Technology in Singapore have invented a new biodegradable packaging.
It is intended for food products such as meat, fish, fresh vegetables and fruits, as well as ready-to-eat meals.
Professor Mary Chen, director of the Center for Antimicrobial Bioengineering and project leader, says the research team's goal is to replace conventional plastic packaging with a new environmentally friendly material that will also double the shelf life of food.
A newly developed plastic food packaging is made from corn protein called zein, potato starch, and other naturally occurring biopolymers loaded with a blend of natural antimicrobial compounds including thyme oil and citric acid.
When exposed to high humidity or enzymes produced by harmful bacteria, packaging fibers release natural antimicrobial compounds, killing pathogens.
So far, this packaging material will cost about 50 percent more than conventional plastic packaging.