Biobased edible packaging from sago by-products: sago pulp as microcrystalline cellulose and sago trunk as activated carbon sustainable resources.
Posted inAgriculture Emerging Science Environment

Biobased Edible Packaging from Sago By-Products Extends Shelf Life Naturally

Researchers from IPB University have developed a sustainable edible coating made from sago pulp and trunk by-products. The biobased packaging combines microcrystalline cellulose and activated carbon to protect fruits, extend shelf life, and reduce microbial spoilage — turning agricultural waste into eco-friendly food preservation materials.