New waterproof degradable plastic wrap can significantly extend the food preservation period

[China Packaging Network] It is understood that scientists of the US Agricultural Research Service (ARS) have invented a method to use a by-product to make plastic wrap. This decontamination cling film can significantly extend the shelf life of many foods, prevent food damage, isolate it from moisture and oxygen in the air, and improve its appearance. Moreover, the cling film can be waterproof and biodegradable.

Scientists at the American Agricultural Research Service (ARS) have invented a process that uses by-products (not only dairy products, but also by-products of biofuel products) to make plastic wraps.

According to daily scientific news, this technology was developed by a research team led by Peggy M. Tomasula at the dairy processing research unit of ARS East Research Center. They found that mixing milk protein casein with water and glycerin, a by-product of biofuels, produced a waterproof membrane that could be used as a food wrap.

Scientists use carbon dioxide as an environmental affinity solvent to separate milk proteins from cow's milk instead of using compounds or acids that are not easily digested. Carbon dioxide (CO2) is a by-product of glucose fermentation in winemaking. The use of carbon dioxide to make plastic wrap is not only waterproof but also biodegradable.

The synthetic food cling film is smooth and transparent, and can completely dissolve. Using it as a common food package and decontamination of the cling film significantly increases the shelf life of many foods. It prevents food from being damaged, isolates it from moisture and oxygen in the air, and improves its appearance. By replacing petrochemical products with renewable resources, scientists can develop more products that can be solved, helping to reduce resource waste.

Tomasula worked with food technology scientist Kirsten L. Dangaran and chemist Phoebe X. Qi to study the improvement of the appearance and texture of casein films.

In one part of the production process, carbon dioxide dissolves in the milk, lowering its pH and making casein form a particulate matter, carbon dioxide-casein. Scientists have found that reducing the size of carbon dioxide-casein particles can improve the membrane's water resistance and smoothness. They also found that coating a layer of carbon dioxide-casein on a low density polyethylene film can also increase the antioxidant capacity of the film.