In a significant stride for sustainable food packaging, researchers have developed innovative composite aerogels that effectively capture ethylene gas, a compound known to accelerate the ripening of fruits and vegetables. This groundbreaking study, led by Asadullah from the School of Agro-Industry at Mae Fah Luang University in Thailand, presents a promising solution to reduce food waste and enhance the longevity of produce during transport and storage.
The research focuses on creating two types of aerogels—activated carbon composite aerogel (ACCA) and nanocellulose composite aerogel (NCCA)—by blending activated carbon and nanocellulose with cross-linked biopolymers such as hydroxypropyl methylcellulose, methylcellulose, and chitosan. The unique properties of these aerogels, including their low density and high porosity, make them exceptionally suitable for capturing ethylene gas. The NCCA demonstrated superior performance, achieving an impressive ethylene removal efficiency of 83.86%, compared to 74.64% for ACCA.
Asadullah emphasized the potential of these composite aerogels: “Our findings suggest that these materials could be integrated into food packaging systems to dynamically capture ethylene, thereby extending the shelf life of fresh produce and minimizing post-harvest losses.” With the United Nations aiming to halve food waste by 2030, the implications of this research are profound. The ability to control ethylene levels in food packaging not only aligns with global sustainability goals but also addresses a pressing need in the food supply chain.
The study also highlights the environmental advantages of using biodegradable and nontoxic materials sourced from agricultural byproducts, such as macadamia nutshells. This approach not only reduces reliance on harmful chemicals traditionally used in ethylene scavengers but also promotes a circular economy in the packaging industry. Asadullah noted, “By utilizing natural biopolymers, we are paving the way for environmentally friendly packaging solutions that do not compromise on efficiency.”
The findings, published in the journal ‘Polymers’, underscore the potential of composite aerogels to revolutionize food preservation and packaging. As the energy sector increasingly seeks sustainable practices, the integration of these advanced materials could lead to significant advancements in reducing energy consumption associated with food spoilage and waste. The innovative use of activated carbon and nanocellulose in aerogel production not only enhances food safety but also opens new avenues for research and commercial application in the realm of sustainable materials.
For more information on this research, you can visit School of Agro-Industry, Mae Fah Luang University.
