Novel food packaging based on coriander for increased shelf life

Researchers of the GREEN-CHEM network at Ghent University (UGent) are developing food packaging based on coriander oil and recycled crustacean waste in order to prolong the shelf life of food products. To extract the coriander oil an innovative extraction process was invented in a collaboration between the Ghent University and Toulouse.
The innovative packaging that is currently being developed consists of coriander oil and chitosan, a biopolymer derived from crustacean waste. The latter shows natural protective activity towards fungi and bacteria and is therefore a possibly ideal antimicrobial component in packaging (News Item UGent, 27 September 2017).
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