Renewable polymer based edible packaging materials for improving microbial food safety

Food packaging is a key component in microbial food safety which helps to protect the food from external factors such as temperature, light, humidity and microorganisms. Active food packaging materials interact with food to extend the shelf life mainly by controlling the environment around food and releasing active ingredients such as antimicrobial compounds. Soybean and gelatin like proteins were heavily explored due to their potential of preparing edible packaging films and coatings; however, poor mechanical, water and oxygen barrier properties restrict their uses in developing edible films. Proposed research focuses on developing a novel material platform which is suitable for developing edible active food packaging films using renewable polymers and essential oils with improved functionalities. Therefore, the proposed lipid-protein conjugates can be introduced as low-cost food grade materials which increase the stability and material properties. This research will support for the sustainability and resilience of agri/food systems and contribute to the local and world agriculture and food issues. Overall, success of the research will be beneficial to the health of the general public and to the natural environment.

Faculty Supervisor:

Nandika Bandara

Student:

Partner:

The University of Melbourne

Discipline:

Life Sciences

Sector:

Education

University:

Dalhousie University

Program: