Researchers in Turkey have developed biodegradable oleofilms, which can prolong the shelf life of perishable foods by slowing oxidation.
New research shows that extra virgin olive oil might be efficiently used as a key component of oleofilms, environmentally friendly food protective coatings.
According to the Turkish researchers who authored the study, these, these new materials could become a viable alternative to plastics in food packaging.
The researchers developed a simple and effective method to produce oleofilms, bringing the materials one step closer to competing with current industry standards.
“Conventional plastic films are durable for a long time and ensure reliability during transportation and storage,” Bülent Başyiğit, a researcher at the Harran University’s faculty of engineering in Şanlıurfa, Turkey, told Olive Oil Times.
“Some of their other advantages include being low cost, lightweight, easy to process and having advanced barrier properties,” he added. “However, petroleum-derived conventional plastic films do not biodegrade and remain in nature for a long time.”
“Moreover, harmful chemicals found in the natural structure of the conventional plastic films might leak into the packaged food products or beverages,” Başyiğit noted.
Based on biodegradable and edible oil polymers, oleofilms may have a significant edge over plastics.
“Their most notable features are that they decompose quickly in nature and thus do not cause serious environmental pollution,” Başyiğit said. “Oleofilms reduce carbon footprint by reducing dependence on fossil fuels.”
Typically, plastic films are made from synthetic polymers derived from fossil fuels, such as polyethylene or polypropylene.
In addition, producing such plastic films is a highly energy-intensive process, yet economies of scale have made it significantly cost-effective, unlike most other industrial sectors.
Oleofilms’ key advantages over other biodegradable films are their elasticity and flexibility.
They are also far more stable when subjected to extreme temperature changes.
According to the researchers, the chemical structure of oleofilms significantly reduces the risk of chemical leakage into food or drinks.
Oleofilms do not dissolve or break down easily when exposed to moisture, and water does not easily pass through them. “Oleofilms are water-resistant, and their water permeability is low,” Başyiğit confirmed.
“Oleofilms may serve as promising systems for providing protection, particularly for oily and moist food products, since they consist of films made from hydrophobic and oil-based components,” he said.
“These films can prolong the shelf life of foods by preventing oxidation, reducing moisture loss and forming a waterproof barrier,” he added.
Some foods easily packaged with oleofilms include chocolate-based products, cheeses, processed meats and crackers. More