Caring for green foods feeds the environment

Caring for green foods feeds the environment

In the laboratory, the biologically derived polymer is placed on a plastic disk, to show how it can be used in a food bag. Found: Ryan Young / Cornell University

Consumers are looking for less nutrients in the frozen food – even though the environment is smaller – Cornell scientists are looking for ways to make stronger fillers with less energy. biologically derived polymer that helps salad dressings, marinades and drinks last longer in the refrigerator.

The new Cornell research will be published in the journal Diet and course life.

“The toolbox offers a new way to extend the life of care with consumers’ demand for clean labels, ”said Ian Kay, a medical student in food science. “But it’s hard. The production of food and drink is different and difficult, so we need to know a lot about the chemistry of food and packaging in order to understand the system. work for those foods. “

Joshua Herskovitz, Ph.D., who studied in the laboratory of Julie Goddard, doctor of food science in the College of Agriculture and Health Sciences, grafted the resulting polylactic acid polymer. from corn with the antioxidant nitrilotriacetic acid to use in food. Kay, after his work on Herskovitz, sees the “interfacial pKa” of the substance, which tells you the pH of the foods in this book to act to prevent damage.

Because the antioxidant binds to polylactic acid, the preservative can interact with food but not move inside.

“In other words, you get the benefit of being healthy without eating,” Goddard said. “This allows for wholesome label foods, which consumers are really looking for these days.”

The artificial filler technology uses bioderived and biodegradable materials, such as polylactic acid to provide a way to reduce the two major contributors to local solid waste, Goddard said.

In 2018, the United States produced 68.13 million tons of food waste and 35.68 million tons of plastic waste, according to the Environmental Protection Agency. The combination of plastic and food makes up 42% of the solid waste trapped in the earth, which contributes significantly to methane and carbon dioxide.

“As a food scientist, I’m excited about new ways to reduce food waste and waste,” Goddard said. “I’m not a total anti-preservatives, we need to remember that the things we use in the kitchen like heat, salt and lemon juice are important in maintaining good health. food. “

“So if we take a preservative out of our food, at the same time, we need to think about the impact on the environment if the food is fast,” Goddard said. “By using a more powerful green technology, we can extend the life of the maintenance while moving closer to a circular plastic drive.”

Goddard, a professor at the Cornell Atkinson Center for Sustainability, said this is a good time to show how this new sustainability technology works, and to address the larger environmental image of reducing pollution. to the archipelago. “We want to reduce food consumption,” he said, “and bring in bioderived materials to do that.”

Bioactive salts are made and pineapple remains are reused

More information:
Ian P. Kay et al, The interaction between polylactic acid active packaging film to direct its action on hard food matrices, Diet and course life (2022). DOI: 10.1016 / j.fpsl.2022.100832

Presented by Cornell University

Directions: Sustaining green food to nourish the environment (2022, April 13) Retrieved 13 April 2022 from

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