A team from the National University of Singapore has developed a composite film that could double the shelf life of perishables. It is comparable in mechanical strength and flexibility to the film that is already commonly used in the food packaging industry.

Typical bread spoilage in today’s packaging. The chitosan-based composite film took three years to develop and is created with the shell waste of shrimp and other crustaceans. The university researchers say it is non-toxic, biodegradable and shows good performance in forming ability. Unlike commercial films, it is free of chemical additives because the film is made with grapefruit seed extract (GFSE) which enhances its antibacterial and antiviral capability. The film also blocks ultraviolet light, which slows down oxidation and photochemical deterioration, inhibiting food spoilage.

In laboratory experiments, the shelf life of a loaf of bread was doubled using the new packaging material compared to traditional wrap. GFSE is an antioxidant that has germicidal, antiseptic and anti-viral properties, along with antibacterial and antifungal capacity. The film is biocompatible with short-term biodegradability.

Some estimates put farm-to-table food spoilage and waste at up to 25% of what Americans buy. That amount of organic waste is responsible for up to one-fourth of the methane released into the atmosphere as the organic material decays.

The new packaging material was created in response to consumer desire for packaging materials that are eco-friendly and created without chemical preservatives. The material also improves food safety by inhibiting microbial and fungal growth, which results in the extended shelf life of food that is safe to eat.