Clay-based antimicrobial packaging keeps food fresh

Sometimes it seems as if fresh fruits, vegetables and meats go bad in the blink of an eye. Consumers are left feeling frustrated, often turning to less expensive processed foods that last longer but are less nutritious.
Scientists at the Sabanci University in Turkey have now developed a packaging film coated with clay nanotubes packed with an antibacterial essential oil.
The film provides a one-two punch, preventing over-ripening and microbial growth, which could help improve the shelf life of perishables. The researchers presented their results at the 254th National Meeting & Exposition of the American Chemical Society (News Release ACS, 21 August 2017).
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