Eco-Friendly and Food-Safe Packaging Produced

Food-friendly, biodegradable packaging produced from pumpkin skin prevents food spoilage without the harmful effects of polymer-based alternatives. Associate Professor Dr. Filiz Uğur Nigiz, Department of Chemical Engineering, continues laboratory work on the "Production of Biodegradable Food Packaging with Antimicrobial Properties from Food Waste" project, which she initiated a year ago with support from the ÇOMÜ Scientific Projects Support Program. Focusing on pectin—a type of starch found in the cell walls of many foods, particularly citrus fruits and vegetables—Nigiz is working to convert this substance into food and environment-friendly packaging materials. She is currently working on packaging material derived from pumpkin. Once the product completes mechanical, moisture retention and food testing phases, it can move into large-scale production.

"The components in it have a positive effect on plant growth"

Associate Professor Dr. Filiz Uğur Nigiz noted that pectin, found in many foods including citrus fruits and vegetables, can be separated under appropriate conditions and converted into film form. Stating that after subjecting these films to certain processes they can prevent the spoilage of foods they coat, Nigiz said: "Food shelf life extends. The polymers commonly used are highly harmful and, moreover, they do not break down in nature. It is important that we replace them with more natural alternatives, both from an environmental and economic perspective."

Explaining that she implemented the project with a "zero waste" philosophy, Nigiz continued:

"After we produce and use these films, when we place them in soil, we monitor their degradation within a certain period. At the same time, because it contains many beneficial components, it also has a positive effect on plant growth in the soil. We can say it is a completely green and zero waste project from start to finish. We have certain essential oils that provide antimicrobial properties. For example, thyme is a very important antimicrobial. By adding thyme oil or green tea during the packaging production stage, we also prevented bacterial formation on and around the surface. These have been successfully concluded. We are trying to provide benefits to both the economy and the environment."

Packaging will reach store shelves within a few years

Nigiz stated that the laboratory product was derived from pumpkin, but many fruit and vegetable skins could also be used in this way. Noting that waste separation culture is not well developed in Turkey, Nigiz said: "In Europe or other countries, when waste is disposed of, compostable and other waste materials are disposed of separately. If we collect compostable materials from our own food waste in a separate location, it would be much easier for us to convert them into much more valuable materials. For this reason, this culture needs to be developed here first. Everyone can evaluate their food waste and peels in this way. I hope this process develops in our country soon as well." she said. Stating that they continue to conduct mechanical, moisture retention and food tests on pectin in the laboratory phase, Nigiz said that once these phases are completed, they will find the most suitable form and produce it on a larger scale. Saying they plan to complete the project within a year, Nigiz explained: "In other countries, there are those who make packaging from various foods and supply it to markets. We think we will do the same within a few years. There is a lot of research being conducted on this subject in Turkey, but we are planning to be among the first to complete it." Source