The Innovative Edible Film Developed at UAEU

United Arab Emirates University (UAEU), a leading institution in the UAE's higher education landscape, has achieved a significant milestone by securing United States Patent 12,495,808 B2 for an edible, biodegradable food preservation film. This breakthrough innovation addresses critical challenges in food preservation, sustainability, and waste reduction, aligning seamlessly with the UAE's national priorities for food security and environmental protection. The film, crafted from entirely natural and food-safe materials, represents a shift toward eco-friendly alternatives to traditional plastic packaging, which often contributes to environmental pollution and food spoilage.

The development of this film underscores UAEU's commitment to interdisciplinary research, bringing together experts from agriculture, engineering, and materials science. As the UAE imports over 90% of its food requirements, innovations like this edible film play a pivotal role in extending shelf life, minimizing post-harvest losses, and supporting the nation's UAE higher education ecosystem's contributions to real-world solutions.

Composition and Step-by-Step Preparation Process

The edible film's core composition consists essentially of 85-96 weight percent (wt%) aloe vera extract, 2-10 wt% chitosan, and 2-5 wt% lactic acid. Chitosan, derived from chitin found in crustacean shells, is a natural polysaccharide known for its antimicrobial properties, while aloe vera extract provides antioxidant benefits and film-forming capabilities. Lactic acid serves as a solvent to dissolve chitosan in an aqueous solution, ensuring the mixture's homogeneity.

The preparation process is straightforward and scalable:

• Extract fresh aloe vera gel by blending leaves, filtering, and sterilizing at 65-80°C.
• Prepare a chitosan solution (0.5-1.5 wt% chitosan in 0.5-1.5 vol% lactic acid).
• Mix 35-45 volume percent (vol%) aloe vera gel with 55-65 vol% chitosan solution.
• Cast the homogeneous solution into thin layers and dry at room temperature to form transparent films.

This method yields films with at least 95 wt% of the active natural components, making them fully edible and compostable.

Exceptional Properties Enhancing Food Preservation

The UAEU edible film exhibits superior mechanical strength, thermal stability, barrier properties, antioxidant activity, and antimicrobial effects compared to conventional films. Its semi-permeable nature allows controlled gas exchange, reducing moisture loss and oxidation while inhibiting microbial growth. Studies showed improved water vapor permeability (0.082 g m⁻² h⁻¹ Pa⁻¹ mm) and solubility (~40%), ideal for fresh produce.

Antioxidant assays (DPPH and ABTS) confirmed high scavenging activity, particularly with aloe vera inclusion, while scanning electron microscopy (SEM) revealed smooth, amorphous morphology. These attributes make the film a versatile coating or packaging layer, directly applicable to fruits and vegetables to preserve color, texture, and nutritional value.

Real-World Testing: Extending Shelf Life of Figs

In practical trials, the film was dip-applied to fresh figs (Ficus carica L.) for 60 seconds, then stored at 2°C and 90-95% relative humidity for 28 days. Coated samples demonstrated significantly lower bacterial and fungal counts compared to uncoated controls, with the optimal chitosan-aloe vera (60:40) ratio showing the best preservation outcomes. This extended shelf life by preventing decay, senescence, and microbial proliferation, directly tackling post-harvest losses.

Such results highlight the film's potential for commercial horticultural applications in the UAE, where fresh produce supply chains face arid climate challenges.

The Interdisciplinary Research Team Driving Innovation

Led by Prof. Abdel-Hamid I. Mourad from the Department of Mechanical and Aerospace Engineering, and Dr. Zienab F. R. Ahmed, Associate Professor in the Department of Integrative Agriculture at UAEU's College of Agriculture and Veterinary Medicine, the team includes Navjot Kaur. Prof. Mourad emphasized the film's transparency, mechanical robustness, and microbial resistance, while Dr. Ahmed highlighted its natural, biodegradable nature as a superior alternative to synthetics.

This collaboration exemplifies UAEU's strength in cross-disciplinary projects, fostering innovations that bridge engineering precision with agricultural needs. For aspiring researchers, opportunities abound in higher ed research jobs at institutions like UAEU.

UAEU's Leadership in Global Patent Rankings

In 2025, UAEU secured over 50 US utility patents, ranking 67th globally and 1st in the UAE, sharing the spot with ETH Zurich. With more than 365 patents overall, primarily from its College of Engineering, UAEU stands as the only UAE university in the top 100 worldwide. This surge aligns with the UAE's 'We the UAE 2031' vision, emphasizing R&D in advanced materials and sustainability.

The edible film patent, filed December 13, 2023, and issued December 16, 2025, exemplifies UAEU's translation of academic research into patented technologies, boosting the knowledge economy.

Tackling UAE's Food Waste and Security Imperatives

The UAE generates approximately 197 kg of food waste per capita annually, with Gulf region figures at 250 kg, amid global projections of 2.2 billion tons by 2025. Importing 90% of food, the nation faces vulnerabilities from supply disruptions. The UAE Food Security Strategy 2051 prioritizes innovation in preservation, sustainable agriculture, and waste reduction.

This edible film supports these goals by cutting post-harvest losses (up to 40% for fruits/veggies), enhancing local food resilience, and reducing reliance on imports. UAEU's innovation positions higher education as a key driver in national food systems.

Environmental and Economic Sustainability Gains

Beyond food preservation, the film's biodegradability combats plastic pollution, aligning with UAE's plastic bag ban successes (95% reduction in Abu Dhabi). As an edible coating, it eliminates packaging waste entirely, lowering environmental footprints and costs for producers.

Economic benefits include prolonged marketability of produce, reduced logistics losses, and new opportunities in green biotech. For UAE higher ed, it inspires curricula in sustainable materials, attracting talent to higher ed career advice resources.

Pathways to Commercialization and Industry Partnerships

With USPTO protection, commercialization prospects are strong. Potential applications span supermarkets, exporters, and vertical farming in the UAE. Partnerships with agribusinesses could scale production, leveraging UAEU's tech transfer office.

• Scalable casting methods for industrial films.
• Customization for specific crops like dates or tomatoes.
• Integration with smart packaging sensors.

Explore faculty positions in food tech via higher ed faculty jobs.

Impact on UAE Higher Education and Research Ecosystem

UAEU's patent exemplifies how UAE universities drive innovation amid rapid growth. With initiatives like the UAE Research Program, institutions foster PhD programs in biotech and materials science, producing graduates for a diversified economy. This positions UAE higher ed as a hub for sustainable tech, rivaling global leaders.

Stakeholders, including government and industry, praise such outputs for advancing net-zero 2050 goals.

Photo by VIREN PANCHAL on Unsplash

Future Outlook: Scaling Innovations for Global Reach

Future developments may include flavor enhancements or nanotechnology for advanced barriers. UAEU plans further trials on UAE staples like dates, aiming for regional exports. This patent paves the way for more green patents, solidifying UAEU's role in global sustainability.

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