Novel packaging extends shelf life of bread by 3 weeks

Bread preservation
© iStock/deepblue4you

The EU funded NanoPack Project has carried out a series of antimicrobial efficacy tests in different sites to show the ability of NanoPack to extend the shelf life of perishable goods.

NanoPack develops antimicrobial packaging solutions based on the combination of natural nanomaterials and essential oils that will extend the shelf life of food and thus reduce food waste.

The packaging can inhibit mould growth in bread by 3 weeks, increase saleability of fresh cherries by 40% and expand the shelf life of yellow cheeses by 50%.

“The AIPIA Congress will provide the project with an excellent opportunity to present the impressive results achieved using NanoPack novel antimicrobial polymer films to a huge group of stakeholders,” said NanoPack’s coordinator Ester Segal, associate professor at the Technion-Israel Institute of Technology. “During the concluding conference of our project, we will present the results to the food packaging industry, the scientific community, retailers and consumers, as we are getting ready to launch a commercially marketable, flexible packaging film.”

The aim of NanoPack is to release an innovative film that can replace or minimise the amount of preservatives used in our foods. The project will hold special sessions on nanotechnology in packaging, the safety of nanotechnology based active antimicrobial food packaging and the industrial translation of NanoPack Active Antimicrobial Food Packaging.

As part of the AIPIA World Congress, the success of the packaging will be presented at the NanoPack Final Conference from 18-19 November in Amsterdam.

The AIPIA Congress NanoPack will showcase their novel food packaging using virtual reality demonstrating how its halloysite nanotubes (HNTs) with antimicrobial essential oils are incorporated into polymers for use in food packaging films.

The nanotubes slowly release antimicrobial essential oils from the film into the headspace of the food packaging, slowing oxidation, moisture changes and microbial growth. By doing this, researchers were able to improve food safety while also increasing the shelf-life of the packaged food product.

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