As part of the project "Development of natural bioaromas to increase the shelf life of fresh food and reduce food waste," which was led by a team from the Department of Analytical Chemistry, Nutrition and Food Sciences at the University of Alicante, the researchers developed the new material from the core and rind of pineapples.
According to its developers, the material features active natural compounds with antioxidant capacity that can both be transformed into packaging containers and help to preserve the food held within those containers, thereby increasing its shelf life.
Currently, the researchers are testing the packaging material on fresh food — specifically, raw meat.
The team is also investigating the aroma-enhancing properties of the pineapple-derived packaging to potentially improve the sensory experience for consumers. Ultimately, however, the team seeks to develop an edible packaging film for the food industry derived from pineapple waste.
