Sustainable Food Packaging Research Group

Sustainable Food Packaging Research Group

Principal Investigator: Dr. Zia-ud-Din

The microbial safety of fresh produce and packaged foods is a common concern as highlighted by recent outbreaks caused by Escherichia coli, Salmonella spp. and Listeria monocytogenes. The U.S. Food and Drug Administration (FDA) Food Safety Modernization Act requires fresh produce growers and food processors to adopt an efficient sanitization and processing program to control pathogens in foods.

We are investigating the efficacy of bio-based polymers that are derived from natural and renewable resources. They are, therefore, fully in accord with the concept of sustainability. The objective of research is to develop economically viable and environmentally sound bio-based containers, films and coatings for food packaging applications.

Selected Publications

Toward function starch nanogels by self-assembly of polysaccharide and protein: From synthesis to potential for polyphenol delivery. International Journal of Biological Macromolecules, (2023) 247, 125697
Emerging starch composite nanofibrous films for food packaging: Facile construction, hydrophobic properties, and antibacterial activity enhancement. International Journal of Biological Macromolecules, (2022) 222, 868-879
Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications. LWT-Food Science and Technology, (2022) 169, 114005
Preparation and characterization of bio‐based nanocomposites packaging films reinforced with cellulose nanofibers from unripe banana peels. Starch, (2022) 74, 2100283
Starch/tea polyphenols nanofibrous films for food packaging application: From facile construction to enhance mechanical, antioxidant and hydrophobic properties. Food Chemistry, (2021) 360, 129922