Brazilian scientists develop edible plastic

Researchers from the Brazilian Corporation of Agricultural Research (Embrapa) developed an edible plastic film which can be produced from several types of food, like fruit, vegetables, and spices. Its properties—resistance, texture, and its protection capacity—are equivalent to that of conventional plastic.

The research was conducted by Embrapa's Network for Nanotechnology Applied to Agribusiness (AgroNano), and received investments adding up to $75.2 thousand. Studies were coordinated by Luiz Henrique Capparelli Mattoso and José Manoel Marconcini.

“It's  food processing in the shape of a film, but its characteristics are similar to conventional films, be it the reduced passage of gas, be it its contact with other organisms. It's something that won't let you have direct contact with the food,” says Cauê Riberito, head of the network.

Among the possible uses of the new technology, as imagined by Embrapa's team, are: spiced wrapping material for poultry, soup sachets which dissolve when boiled, and sushi wrapped in edible film in place of the traditional algae.

The foodstuffs used in the production of the film undergo freeze-drying, a process also referred to as lyophilization—a sort of dehydration in which the water goes from its solid to directly to its gaseous state after the food is frozen.The outcome is totally dehydrated, yet nutritious, food.

The process can be used in several different food types, like fruit, vegetables, and even some spices. Furthermore, scientists have increased shelf life of the food by adding added chitosan, an antibacterial polysaccharide found in the structure of the exoskeleton of crabs.

“How long it will take to get to the market depends a lot on the kind of partnership we'll establish with companies. We have to focus on the production process of these items,” Ribeiro argues.

Translated by Fabrício Ferreira