Packaging improvements reduce food spoilage - Land-Grant Impacts

pile of rotten apples

Packaging improvements reduce food spoilage

Food Security, Story 1890, 2024, Food Security, Food Systems, Research, Tennessee, Tennessee State University

The U.S. Department of Agriculture estimates that over 30% of food in the U.S. is lost to spoilage at the retail and consumer level. Researchers at Tennessee State University are developing environmentally friendly solutions to reduce the amount of food lost to spoilage. The goal is to create improved packaging composed of natural materials that incorporate natural compounds to slow down spoilage.

The first step of the process is to identify natural, biodegradable materials that can be economically extracted from agricultural waste products. The hemp residue that remains after CBD extraction was determined to be an abundant source of material. Polymers were extracted from the hemp biowaste and used as carriers for bioactive compounds. Using electrospray, freeze dry and freeze spraying, the new materials can be sprayed to the surface of a container or onto the surface of a film applied to the container.

When used in food packaging and packaging materials touch the surface of food, it can inhibit growth of pathogens on the product and extend storage life.

View the full statement on the NIDB.

Project supported by Evans-Alan funds.

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