In an innovative step toward sustainable food preservation, scientists from Northeast Forestry University have created a biodegradable cling film that not only protects fruits from spoilage but also helps combat plastic pollution.
The research, published in Food Biophysics (2025), introduces a polyvinyl alcohol/sodium alginate (PVA/SA) film enhanced with alizarin (AZ)—a natural pigment with antioxidant potential—and carbon dots (CDs), known for their antibacterial and UV-blocking properties.
The combination of AZ and CDs resulted in a composite film that demonstrated superior antibacterial effects, forming inhibition zones of 12.1 mm against E. coli and 12.3 mm against Staphylococcus aureus. Mechanical tests showed improved film strength and barrier properties, reducing water vapor permeability and slowing respiration in stored fruits.
In preservation trials, cherry tomatoes wrapped with the AZ/CD-modified film showed a 29.3% lower weight loss and retained firmness and acidity longer than control samples. The total soluble solids peak was delayed by three days, indicating slowed metabolic processes and prolonged freshness.
Environmental tests further revealed excellent biocompatibility and biodegradability, verified through pea germination and soil degradation experiments. The study highlights the film’s eco-safety and suitability as a sustainable alternative to traditional plastic wraps.
The paper emphasized that the material’s dual-functionality—preserving food while reducing plastic waste—positions it as a next-generation green packaging solution for fresh produce industries.
Reference
Fa, T., Wang, M., & Wang, G. (2025). Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation. Food Biophysics, 20(4), 146. https://doi.org/10.1007/s11483-025-10039-y
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