A team of researchers from Spain’s University of Cordoba has created natural waste padding to replace the currently used plastic polymer-derived pads designed for absorbing moisture in fresh meat packaging to prevent spoilage.

According to its developers, the new natural waste pad absorbs moisture while also delaying oxidation of meat.

Graphical abstract. Source: Polymers (2023). DOI: 10.3390/polym15040866

The new pad is composed of organic waste including chitosan, a polymer derived from crustacean shells. Alone, the chitosan is reportedly weaker, more soluble in water and has an irregular structure. However, the chitosan was paired with two other elements to overcome those disadvantages.

The research team added nanocellulose from laurel pruning and bay leaf essential oil, which stiffened the pad, making it more durable, and delayed the oxidation of the meat.

The researchers suggested that this combination of elements kept meat fresh even after 10 days of refrigeration in the lab.

An article detailing the padding, Bioactive Absorbent Chitosan Aerogels Reinforced with Bay Tree Pruning Waste Nanocellulose with Antioxidant Properties for Burger Meat Preservation, appears in the journal Polymers.