Researchers in Malaysia have developed an eco-friendly biopolymer film wrap using turmeric that could be a replacement for petroleum-based cling wraps. The biopolymer film has shown it stops the growth of common food fungus and can break down and degrade in soil.
Turmeric has been widely used in SE Asia for thousands of years and has many benefits, one of which is antimicrobial properties. Researchers from Universiti Teknologi MARA (UiTM) decided to see if turmeric oil would effectively stop the growth of the contaminating food fungus Aspergillus niger.
Using a biopolymer film made from carboxymethyl-cellulose, cassava starch, and glycerol, the team began adding varying amounts of the turmeric oil. The film was then applied to brown packaging paper that had A. niger spores previously applied. Their results proved that the films were effective at preventing the growth of the fungus.
The team then soaked the samples in water to encourage fungal growth and simulate food contact. Using ultraviolet spectrometry, the researchers measured how many antimicrobial compounds were released from the film into the water. They determined that the thicker films released more antimicrobial compounds, but at a slower rate. The thinner film released the compounds too quickly.
Junaidah Jai, a Chemical Engineer on the team explains:
The right combination of turmeric oil and film thickness is essential for inhibiting microorganisms that cause food spoilage. The optimal combination will also vary based on the texture and shape of food we are trying to protect.
After they were able to achieve the desired results, they needed to test out how well the film would break down. They checked for biodegradability by burying samples in soil and exposing it to rain and sun. The thicker films took longer to break down, by repelling the soil microbes, which continued until they tested the thick film with the different concentrations of turmeric oil. More soil microbes were able to penetrate the packaging with the most oil because more water is absorbed, allowing for faster biodegrading.
Alia Mustapha is a researcher on the team who said;
This packaging could be a green alternative to keep food fresh for longer.
The team is now hopeful they will be able to commercialize the product and find someone willing to work in collaboration on the project.
