Less plastic, more tea: active food packaging

This research aims to address the current global plastic waste crisis including issues with microplastic ocean pollution along with the reduction of both food waste and the occurrence of food borne diseases. Consumer demands have recently moved towards not only fresh foods with extended shelf life, but also natural packaging materials in an effort to reduce their environmental footprint. The biopolymers should be able to degrade under natural composting conditions and be combined with natural antimicrobial or antioxidants to form "active packaging". The benefits of this active packaging include; extended shelf life and hence reduced food waste, the reduction of food degradation by foodborne bacteria and other microbes, and the biodegradability of the packaging in its end-of-life scenario.

The research will involve developing a packaging material which is biodegradable and encapsulates an active agent (such as a polyphenol from green tea), which should be released in a controlled manner. This controlled release will be explored through the use of PLA nanoparticles in the first instance to encapsulate an active agent. Together, this will form 'active packaging' used to prolong the shelf-life of food and to prevent spoilage. The inhibition of microbes will be tested both on model systems and actual food as the project progresses. Important factors will include the encapsulation of the active (antioxidant or antimicrobial) agent, the controlled release of this agent to the food and/or headspace of the packaging, and the biodegradability of the packaging itself. The work will begin by testing natural antimicrobial agents such as green tea extract. Natural components are beneficial as they are inherently bio-compatible and consumer acceptance will often rely on the packaging being free of non-natural agents.

The synthesis technique and procedure could later applied to water filtration membranes to prevent biofouling, along with other potential applications in healthcare.