The results were presented at the AIPIA World Congress, (Active & Intelligent Packaging Industry Association), November 18-19, in Amsterdam today.
NanoPack develops antimicrobial packaging based on a combination of natural nanomaterials and essential oils that extend the shelf life of food and reduce food waste.
Speaking on the topic: ‘Nanotechnology in packaging. Results of the NanoPack Consortium,’ NanoPack’s coordinator Ester Segal, associate professor at the Technion-Israel Institute of Technology, said the EU-funded NanoPack Project carried out a series of antimicrobial tests on its novel film and found it; inhibited mold growth in bread by at least three weeks; increased saleability of fresh cherries by 40% and expanded shelf-life of yellow cheese by 50%.
“During the conference we presented our results to the food packaging industry, the scientific community, retailers and consumers, as we are getting ready to launch a commercially marketable, flexible packaging film,” said Segal.
The filmis aimed at replacing or minimising food preservatives and being used with or without modified atmosphere conditions.
“The AIPIA Congress will provide the project with an excellent opportunity to present the impressive results achieved using NanoPack novel antimicrobial polymer films to a huge group of stakeholders,” added Segal.
NanoPack Active Antimicrobial Food Packaging AIPIA attendees are invited to visit the Nanopack booth, where it will demonstrate, using virtual reality, how its halloysite nanotubes (HNTs) with antimicrobial essential oils are incorporated into polymers for use in food packaging films.
The nanotubes slowly release the antimicrobial oils from the film into the headspace of the packaged food. This actively slows down oxidation, moisture changes and microbial growth, improving food safety and increasing the shelf-life of the packaged food product.
Samples of the NanoPack films and lids as well as food products packaged by NanoPack will be demonstrated.