University of Maine researchers create mycelium-based water- and oil-proof food packaging material
In Maine, concern about chemicals and plastic in food packaging have been growing in recent years. A recent study reported that over a quarter of the 16,000 chemicals used to make plastic pose risks to human health. Consumers want alternatives without losing the convenience of plastic.
Researchers at the University of Maine looked to nature for a solution. They created a new, water- and oil-proof food packaging material made of mycelium from mushrooms and cellulose nanofibrils (CNFs) from wood that easily decomposes once its purpose is finished.
UMaine researchers have long been invested in CNF materials for their resistance to oils and biodegradable characteristics. CNF is a type of cellulose, a natural polymer derived from plants, which through different processes can be used for an increasingly wide range of applications.
The new material combines CNF with a mycelium coating to capitalize on the advantages from both, water resistance and oil resistance, making a perfect substitute for plastic food packaging.
Category: Research
