Kyushu Univ. team develops pumpkin-peel film as alternative to naphtha-derived packaging

In the wake of the U.S. attacks on Iran and the closure of the Strait of Hormuz, which disrupted the supply of naphtha-derived food-packaging materials, a research team from Kyushu University has developed a novel and sustainable alternative. The team, led by Malawara Arachchige Reshaka Kavindi, has created a packaging film derived from pumpkin peels. This film demonstrates superior performance in preserving food quality compared to conventional plastic bags.

The film is produced by combining cellulose, a plant fiber, with nanoparticles obtained from pumpkin peel. When 3% of the pumpkin peel nanoparticles are incorporated into the film, its strength increases by 147% and its water vapor permeability decreases by 12%. Furthermore, the film exhibits enhanced antioxidant properties, which are crucial for inhibiting food deterioration.

In practical testing, cherry tomatoes stored in the pumpkin nanoparticle film remained fresh for 20 days at 25 degrees Celsius with 60% humidity, unlike tomatoes stored in unsealed or plastic-bagged containers, which developed mold. Additionally, the film did not transfer any odors to the food, unlike conventional packaging materials.

Despite ongoing challenges, such as improving the film's water solubility and ensuring its safety, the research team remains optimistic about the potential of this pumpkin peel-based packaging film. Professor Fumihiko Tanaka from Kyushu University envisions its practical application in regions with limited refrigeration facilities, particularly in Asia, and sees it as a valuable solution to the global food waste problem. The research findings were published in the academic journal Food Research International.