Biodegradable nanofilm for packaging fruits and vegetables

Fruits and vegetables are perishable because of their high water content. In a review article researchers at the Punjab Agricultural University (PAU) in India summarise the development of nanofilm from whey protein, corn zein protein and soy protein.
Comparing the properties of biobased polymeric materials with the conventional synthetic petroleum-derived polymers shows a major potential of these polymers for the production of well performing food packaging. However, when using proteins or polysaccharides in the materials, their sensitivity towards relative humidity must be overcome. An article about the research is published in the Journal of Food Research and Technology.
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