New active packaging makes shelf life longer and more accurate

Researchers have developed an active packaging that protects perishables with a layered plastic that not only keeps out oxygen and moisture but also extends the shelf life of foods by absorbing oxygen that may be present in packaging.

Combining this new packaging with other technologies like a sensor that can accurately indicate the freshness of packaged meat, fish or poultry could significantly extend the shelf life of perishable foods.

The active packaging was developed by A*STAR’s Institute of Materials Research and Engineering (IMRE), which has signed an agreement with key industry partners to develop and test the packaging for industry use.

“We want to develop a protective plastic that is as effective as metallised plastic films that are currently in the market, but with 20% cost savings,” said Dr Li Xiu, the principal scientist leading the research.

The plastic packaging incorporates nanotechnology based on non-toxic ferric compounds. The plastic also has a unique dual-purpose, high-barrier plate silicate sheet that effectively blocks moisture and oxygen from seeping into the packaging, and scavenges oxygen to create an anaerobic environment that helps perishables last longer than they would in regular plastic packaging.

“Improvements to mundane materials like the plastic wrapping in your local supermarket are often taken for granted but technology proves that such innovations could significantly change the world we live in,” said Professor Andy Hor, executive director of IMRE.

“Our new material will help reduce food wastage considerably and allow consumers to more accurately identify when food actually spoils.”

The industry partners that are supporting the research are part of the IMRE-led Industrial Coatings and Packaging (ICAP) consortium.