Researchers at the National University of Singapore (NUS) have developed a new environmentally-friendly food packaging material that has the potential to double the shelf life of perishable foods.
The material, developed over three years by the NUS team, is formed by combining a grapefruit seed extract and chitosan - a biodegradable polymer derived from crustacean shells. It is created through a one-day process in which chitosan and the extract of grapefruit seed are mixed, filtered, cast in Petri dishes and then placed in an oven to dry. The final product is a thin transparent film.
The material also blocks ultraviolet light, hence slowing down the degradation of food products from oxidation and deterioration caused by the chemical action of light.
Associate Professor Thian Eng San, 41, from the NUS department of mechanical engineering, said grapefruit seed was chosen as it also has anti-odour properties, which could be useful in packaging strong-smelling food like durians.
Prof Thian, the other co-leader of the research, noted that the raw materials needed to produce the film are, however, 30 per cent costlier than those of polyethylene.
But he is confident that the cost could be comparable if it is produced on a large scale in the future.
The material is expected to hit the market in three to five years.
