Sometimes it seems as if fresh fruits, vegetables and meats go bad in the blink of an eye. Consumers are left feeling frustrated, often turning to less expensive processed foods that last longer but are less nutritious. Now scientists report that they have developed a packaging film coated with clay nanotubes packed with an antibacterial essential oil.
The film provides a one-two punch, preventing over-ripening and microbial growth, which could help improve the shelf life of perishables
Photo: Control tomatoes (left) rotted after six days while those wrapped in a new clay-based film (right) stayed fresh. (Credit: Hayriye Ünal)