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Developing packaging concepts
Food
packaging films that fight bacteria and that are edible are among the
innovations being developed by Clemson scientists. One study is testing
the digestibility of heat-pressed
films made from soy and corn protein that could be recycled as animal
feed instead of being sent to landfills. Another study is testing a food
packaging film that contains natural antimicrobial ingredients, which
protect consumers against common meat-borne bacteria, such as E. coli,
salmonella and listeria.
The
scientists are investigating packaging films made from shrimp and crab
shells that may also have medical applications, such as treating burns
or wounds.
In
another study, the researchers are seeking ways to improve the packaging
used to ship fresh fruits and vegetables for distribution to grocery stores
or as gifts to consumers.
Another
investigation found that adding honey prior to cooking turkey meat increases
the product's shelf life and quality by preventing oxidation. The natural
qualities of the honey also enhance the flavor, aroma and color of the
meat.
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