Activated Carbon Packaging Can Delay the Ripening of Fruit and Vegetables
A research group at the University of Alicante is spearheading the development of activated carbon packaging made from waste materials such as almond shells and olive pits. This innovative packaging solution is both recyclable and biodegradable, offering a sustainable alternative that extends the shelf life of fruits and vegetables.
The project, known as ENCAR2CEL, has received funding of 125,313 euros from the Valencian Innovation Agency (IVACE+i Innovación) and builds upon the success of the previous ENCARBIO project. The ENCARBIO project focused on developing methods to produce activated carbon from biomass waste, culminating in the advancement of technology to a TRL 7 level.
Collaborating with the Packaging, Transport, and Logistics Technology Centre (ITENE), researchers are working on the final prototype of the packaging. This innovative packaging solution aims to enhance the shelf life of packaged food products, thereby reducing food waste. By utilizing a recyclable and biodegradable material, the packaging aligns with sustainable practices.
The packaging is created from almond and olive waste, showcasing a commitment to repurposing agricultural byproducts. The ENCAR2CEL team, comprising Diego Cazorla Amorós, Emilia Morallón, Ángel Berenguer Murcia, and a new researcher, utilizes activated carbon from biomass waste to develop active cellulose-based packaging. This packaging effectively extends the shelf life of fruits and vegetables by adsorbing the molecules produced during the ripening process, which can accelerate deterioration.
The researchers at the University of Alicante emphasize that ENCAR2CEL represents a significant technological advancement in cellulose-based packaging. By offering an innovative solution to the packaging sector, this project leverages high-value products from waste materials, aligning with European packaging and packaging waste regulations.
For more information, please visit the Universidad de Alicante website.
Publication Date:
Mon 27 Jan 2025
In conclusion, the development of activated carbon packaging for fruits and vegetables demonstrates a proactive approach towards sustainable packaging solutions. By repurposing waste materials and utilizing innovative technologies, researchers at the University of Alicante are paving the way for a more environmentally friendly packaging option in the food industry. This project not only extends the shelf life of perishable goods but also contributes to reducing food waste, ultimately benefiting both producers and consumers.
