UAEU Innovation Milestone: Secures US Patent for Edible Biodegradable Food Preservation Film

Breakthrough Innovation from UAEU's Food Science Team

The United Arab Emirates University (UAEU), a leading institution in higher education within the United Arab Emirates, has achieved a significant milestone by securing United States Patent US12495808B2 for an edible biodegradable food preservation film. This innovation, developed by an interdisciplinary team from the College of Agriculture and Veterinary Medicine (CAVM), addresses critical challenges in food waste reduction and sustainable packaging. Led by Prof. Abdel-Hamid Ismail Mourad alongside Zienab F. R. Ahmed and Navjot Kaur, the film leverages natural ingredients to extend the shelf life of fresh produce, aligning with UAE's national goals for food security and environmental sustainability.

UAEU's Department of Food Science has long been at the forefront of valorizing local resources, and this patent exemplifies their commitment to practical, impactful research. The film's development stems from prior studies on aloe vera and chitosan combinations, published in reputable journals, demonstrating enhanced properties for active packaging.

Composition of the Edible Biodegradable Film

At the core of this invention is a simple yet effective formulation: the film consists essentially of 85-96 wt% aloe vera extract, 2-10 wt% chitosan, and 2-5 wt% lactic acid. Aloe vera gel, extracted from the leaves of the Aloe barbadensis miller plant commonly grown in arid regions like the UAE, provides the primary matrix due to its biocompatibility, antioxidant properties, and film-forming ability. Chitosan, derived from chitin in crustacean shells, acts as a biopolymer enhancer, offering antimicrobial effects and improving mechanical strength. Lactic acid serves as a solvent to dissolve chitosan in water, ensuring a homogeneous mixture without synthetic additives.

This bio-based composition makes the film fully edible, biodegradable, and safe for direct food contact, distinguishing it from traditional plastic wraps. The transparency, low opacity, and water solubility (around 39%) allow for easy application and removal, while its water vapor permeability (0.082 g m⁻² h⁻¹ Pa⁻¹ mm) selectively controls moisture and gas exchange.

Step-by-Step Process to Create the Film

Producing the film involves a straightforward, scalable process suitable for industrial adoption:

• Extract aloe vera gel: Blend fresh aloe vera leaves, filter to obtain pure gel, and optionally sterilize at 65-80°C to eliminate microbes.
• Prepare chitosan solution: Dissolve 0.5-1.5% w/v chitosan in an aqueous solution of 0.5-1.5% v/v lactic acid.
• Mix components: Combine 35-45 vol% aloe vera gel with 55-65 vol% chitosan solution to form the base mixture (at least 99 vol% of total).
• Cast and dry: Pour the solution into molds or trays and dry at room temperature to form a thin, flexible film (thickness ~0.042 mm).

This method requires minimal equipment, making it accessible for UAEU's research labs and potential local manufacturers. The resulting film exhibits an amorphous structure with smooth morphology, confirmed through X-ray diffraction and scanning electron microscopy analyses.

Proven Performance in Food Preservation Tests

Laboratory trials at UAEU demonstrated remarkable efficacy. When applied to fresh figs, the film reduced weight loss, maintained firmness, and inhibited microbial growth over 28 days of cold storage compared to uncoated controls. Key metrics include:

• Tensile strength: 0.006 MPa
• Elongation at break: 33%
• Young's modulus: 3.61 MPa
• Thermal stability up to 200°C (glass transition at 150°C)
• Antioxidant activity: 9.16% DPPH scavenging, 25.31% ABTS

These properties create a semi-permeable barrier that minimizes exposure to oxygen and pathogens, retarding senescence and decay. Similar benefits from aloe vera-chitosan films have been noted in global studies for various fruits, underscoring the innovation's reliability.

Tackling UAE's Food Waste Crisis

The UAE faces substantial food waste, with 38% of prepared food discarded daily—equating to 3.27 million tonnes annually and economic losses of US$3.5 billion. During Ramadan, this surges to 60%. Initiatives like ne'ma aim to halve waste by 2030, and UAEU's film directly supports this by extending produce shelf life during storage and distribution.ne'ma UAE Food Loss Initiative highlights household and hospitality sectors as key areas, where such films could reduce post-harvest losses in fruits and vegetables, vital to UAE's import-dependent food system.

In the UAE's arid climate, preserving local and imported produce is crucial for food security. For more on UAE agriculture careers, visit AcademicJobs UAE.

UAEU's Leadership in Patent Innovations

This patent is part of UAEU's stellar 2025 performance: 57 US utility patents granted, ranking 1st in UAE and 67th globally per the National Academy of Inventors. CAVM's Food Science Department drives much of this, focusing on local valorization like date palm and camel products alongside global challenges like sustainable packaging.

UAEU's research ecosystem includes state-of-the-art labs, pilot plants, and experimental farms, fostering interdisciplinary work. Aspiring researchers can explore faculty positions or research jobs at UAEU via AcademicJobs.

Environmental and Economic Advantages

Beyond preservation, the film's biodegradability reduces plastic pollution, aligning with UAE's 2026 single-use plastic bans and Vision 2031 sustainability goals. Economically, it cuts losses for farmers, retailers, and consumers—potentially saving billions. Globally, edible films market is booming, and UAEU's IP positions the UAE as a hub for green tech exports.US Patent US12495808B2

The natural sourcing—aloe vera thrives in UAE soils—supports local agriculture. Learn about sustainable careers in higher ed career advice.

Stakeholder Perspectives and Broader Impacts

Prof. Mourad emphasized the film's role in "sustainable food systems," while industry experts praise its scalability. UAE's food sector, including hospitality, stands to benefit amid green packaging demands. For students, this highlights food science's real-world impact.

Link to UAEU CAVM: Food Science Department

Future Outlook: Commercialization and Research Expansion

UAEU plans partnerships for scaling, potentially integrating with UAE's agritech initiatives. Ongoing research explores enhancements like essential oils for broader applications. This positions UAE higher education as a driver of UAE Centennial 2071 goals.

Prospective students interested in food science programs at UAEU can check scholarships and university jobs.

Photo by Nelemson Guevarra on Unsplash

Career Opportunities in UAE Food Science and Higher Ed

UAEU's BSc and MSc in Food Science train experts in chemistry, microbiology, and biotech. Graduates pursue roles in R&D, quality control, and academia. With UAE's push for self-sufficiency, demand surges for innovators like this team.

Discover openings at higher-ed-jobs, research-jobs, or rate professors via Rate My Professor. Explore higher ed career advice for tips on academic CVs and lecturer paths.