{"id":9719,"date":"2022-01-07T07:06:34","date_gmt":"2022-01-07T06:06:34","guid":{"rendered":"https:\/\/www.haute-innovation.com\/uncategorized\/plastic-free-dipwrap\/"},"modified":"2022-01-13T07:13:58","modified_gmt":"2022-01-13T06:13:58","slug":"plastic-free-dipwrap","status":"publish","type":"post","link":"https:\/\/www.haute-innovation.com\/en\/magazine\/future-food-en\/plastic-free-dipwrap\/","title":{"rendered":"Plastic-free DipWrap"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”0″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ inverted_device_order=”yes”][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”4″ mobile_width=”0″ css_animation=”bottom-t-top” width=”7\/12″][vc_single_image media=”9712″ media_width_percent=”100″ el_class=”first-image” uncode_shortcode_id=”664512″][uncode_share layout=”multiple” bigger=”yes” no_back=”yes”][\/vc_column][vc_column column_width_percent=”100″ gutter_size=”2″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”4″ mobile_width=”0″ css_animation=”bottom-t-top” width=”5\/12″][vc_custom_heading text_color=”color-972040″ heading_semantic=”h1″ text_size=”h1″ el_class=”first-head” uncode_shortcode_id=”192599″ text_color_type=”uncode-palette”]Plastic-free DipWrap[\/vc_custom_heading][vc_custom_heading text_color=”color-972040″ text_weight=”400″ uncode_shortcode_id=”784101″ text_color_type=”uncode-palette”]Bio-based protective film developed for vegetables and fruit[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”206454″]7 January 2022[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ css_animation=”bottom-t-top” width=”7\/12″][vc_column_text text_lead=”yes” uncode_shortcode_id=”202721″]Plastic packaging for fruits and vegetables has been banned in France since the beginning of the year. Around 30 types of fruits and vegetables will have to be packed without the use of the usual foil and blister solutions in the future. With the ban, the French government is taking on a pioneering role in the EU and wants to save more than a billion plastic packaging a year. Alternatives made of paper and cardboard are already available on the market. An exciting development to protect vegetables comes from Aalto University in Helsinki. Here, students have developed a bio-based protective film for cucumbers.<\/p>\n

Agar-agar, carnauba wax and dispersed cellulose nanocrystals<\/h3>\n

The so-called “DipWrap” comes from Ena Naito, Louise Kallai, Emilia Ik\u00e4valko and Sari Kupiainen, who developed the technology in the “Design Meets Biomaterials” course as a completely new way of wrapping cucumbers. The cucumbers are immersed in a bio-based liquid solution, forming a transparent film that dries in a few seconds. The protective layer can be washed off as a whole.<\/p>\n

The dip mix consists of the red algae-derived gelling agent agar-agar<\/a>, a carnauba wax dispersion and dispersed cellulose nanocrystals (CNC). One of the challenges the team faced was not being able to find previous studies on similar solutions.[\/vc_column_text][vc_single_image media=”9714″ media_width_percent=”100″ uncode_shortcode_id=”494387″][vc_column_text text_lead=”yes” uncode_shortcode_id=”972434″]\u201eWe went to the lab every week and tested several materials. We came up with the idea of using agar, because we had used it for cooking. We added also wax to make more waterproof-film and CNC for its antibacterial properties\u201c, says Louise Kallai, a Master student in Chemical Engineering who is spending a year in student exchange at Aalto University.<\/p>\n

The team believes that the dipping treatment could also be used for other vegetables and fruits as well. \u201eThis is a baby step, but hopefully it\u2019s a beginning of something that could be commercialised and could spark interest in this kind of packaging. It also encourages people to question our daily choices\u201c, says Ena Naito, a master\u2019s student in contemporary design.<\/p>\n

The project was a part of CHEMARTS<\/a>, a collaboration between The School of Chemical Engineering and The School of Arts, Design and Architecture, which aims to inspire students and researchers to create new concepts for bioeconomy by combining design, business thinking and natural materials science.<\/p>\n

Instagram-chanel: www.instagram.com\/dip.wrap<\/a>[\/vc_column_text][uncode_share layout=”multiple” bigger=”yes” no_back=”yes”][vc_column_text uncode_shortcode_id=”737880″]image: Biobased packaging protects the cucumbers from damage and keeps them fresh longer. (source: Aalto University)<\/p>\n

image: Biobased liquid in which the cucumbers are dipped. (source: Aalto University)[\/vc_column_text][\/vc_column][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ css_animation=”bottom-t-top” sticky=”yes” width=”5\/12″][vc_separator sep_color=”color-458992″ el_height=”3px”][uncode_block id=”100″ inside_column=”yes”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

At Aalto University students developed the DipWrap, a bio-based protective film for cucumbers made from agar-agar, carnauba wax and dispersed cellulose nanocrystals as an alternative to plastic films.<\/p>\n","protected":false},"author":2,"featured_media":9713,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81],"tags":[],"class_list":["post-9719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-future-food-en"],"_links":{"self":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/9719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/comments?post=9719"}],"version-history":[{"count":0,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/9719\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media\/9713"}],"wp:attachment":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media?parent=9719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/categories?post=9719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/tags?post=9719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}