Research Projects

The packaging industry can achieve sustainability by replacing synthetic polymers with biopolymers derived from plant resources and functional edible additives like hydrophobic agents, plasticizers, emulsifiers, and antimicrobials. This can extend the shelf life of fresh produce or processed food by regulating cell respiration and providing a controlled atmosphere of moisture and gases. A good packaging film should provide excellent moisture barrier properties, optimum levels of oxygen and carbon dioxide, flexibility, strength, thermal and mechanical stability, homogeneity, and free of micro cracks. Research groups have developed various formulations using biopolymers such as polysaccharides, proteins, lipids, and waxes. The properties of the film depend on the evolution of film microstructure during solvent evaporation and further deformation steps. Factors such as pH, concentration, rheological properties, compatibility, properties, and concentration of ingredients, temperature and humidity, and capillary/residual stress propagation and distribution during drying and deformation play a significant role in film properties. This proposal aims to bridge the research gap by focusing on the fundamentals of film formation mechanism and microstructure. Edible films will be developed using polysaccharide and protein biopolymers, incorporating bio-friendly additives to regulate oxygen and carbon dioxide transmission. The study will also develop an experimental setup to capture substrate deflection and film thickness, allowing for the study of capillary stresses during film formation.