Essential oils and exoskeletons make sustainable packaging that prolongs shelf life

Embargoed until: Publicly released: 2022-10-14 11:38

New Zealand

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Chitosan, a material derived from the outer shells of crustaceans, is a potential alternative to plastic food packaging, and essential oils appear key to making it more durable and food safe. A review by researchers at the University of Otago confirms that food packaging made from these materials can inhibit the growth of foodborne pathogens and protect perishable products from light, temperature and water vapour, enhancing natural flavours and minimising spoilage. While consumer demand for alternatives to synthetic preservatives and plastic packaging are high, more research is needed before chitosan and essential oil based packaging can be produced on a large, commercial scale.

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Author comment from Associate Professor Azam Ali:

"Bioactives components play a significant role as an alternative preservatives for the successful development of food packaging. It is estimated that the eco-friendly nature of chitosan and essential oils-based packaging would be an excellent alternative to plastic and synthetic preservatives in the near future."

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Research Elsevier, Web page

Journal/
conference: Food Packaging and Shelf Life

Research:Paper

Organisation/s: University of Otago

Funder: Shuva Bhowmik acknowledges the University of Otago, New Zealand, for support for the research and an Otago Doctoral Scholarship in his PhD studies.

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