Materials and technologies – September 2021
Use of seaweed in packaging
DS Smith is exploring how seaweed fibres can be used as a raw material in paper and packaging products.
In a review article (3.22 MB) published in Foods, Technological University Dublin researchers summarise the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films and coatings.
Research on bioplastics
HYDRA Marine Sciences GmbH research (4.56 MB) published in PeerJ, studies the disintegration half-life of biodegradable plastic films on different marine beach sediments.
South Dakota State University researchers are working on a transparent, biodegradable film from crop residue and native grasses.
The University of Maryland will be developing sustainable products like biofuels and bioplastics from food waste.
Göttingen University researchers have created new kind of bioplastic with hydroplastic polymers. An article (abstract) about the research is published in Nature Sustainability.
In an article (3.2 MB) published in Current Research in Food Science, Lovely Professional University researchers give an overview of biodegradable packaging for food.
WUR researchers have discovered fusilli-shaped polymers from a new kind of click chemistry. The fusilli-like shape adds extra functionality to the material, such as better adhesion. Ultimately it can lead to advanced, smart packaging materials and pharmaceuticals. The research is published in Nature Chemistry (abstract).
To synthesize plastic, small monomer molecules need to be strung together like beads in a necklace, creating long polymer chains. The longer and stronger the polymer, the more durable the material. Cornell researchers took a middling monomer and, by using a special catalyst, they created a tougher polymer that can form long chains. The polymer can then be depolymerized back to the monomer state, resulting in a chemically recyclable thermoplastic that competes with PE and PP. An article (abstract) about the research is published in Science.
University of Akron scientists have designed chemically recyclable polymers that show excellent thermal stability and robust mechanical properties. An article (abstract) about the research is published in Nature Chemistry.
Fraunhofer IVV is leading CIRCULAR FoodPack, a new EU project aiming to develop a system for the circularity of plastic food contact materials.
Dry Molded Fiber: a new forming technology
RISE reports on a new project to develop and commercially validate ten standardised concepts within different packaging and single-use applications manufactured with Dry Molded Fiber, a new forming technology.
Increasing the shelf-life of food
In an article (2.61 MB) published in the Journal of Nanobiotechnology, Wolaita Sodo University researchers discuss the use of nanoparticles in food packaging.
In an article (414 kB) published in Foods, University Aldo Moro Bari researchers give an overview of packaging methods designed to increase the shelf-life of fresh packaged convenience foods.