The team achieved the top prize at Bach Khoa Innovation 2023, an innovation and entrepreneurship competition organized by their university, for their outstanding research.

We obtained shrimp and crab shells from seafood processing companies, as well as guava leaves from guava gardens, to develop our food wrap product.

According to Le Y Nhi, a third-year food technology major at the Ho Chi Minh City University of Technology and a member of the group responsible for developing the product, shrimp shells contain chitin which can be transformed into chitosan through processing. This chitosan is then used to create the food wrap.

“Chitosan has the ability to inhibit a wide range of microbial organisms. Additionally, guava leaf extract has been proven to possess antibacterial properties,” she explained.

The food wrap offers numerous benefits, including its antibacterial properties, excellent oxidation resistance, and utilization of safe materials. Nevertheless, measures need to be taken to enhance the product’s durability.

It takes the students about two years to create the edible food wrap. Photo: Supplied

It took the students from the Ho Chi Minh City University of Technology about two years to create the edible food wrap. Photo: Supplied

According to Dinh Thiet Anh, a third-year chemical engineering student and member of the student group, they have developed a comprehensive plan to conduct a survey on material resources, solutions, and equipment for their research since their first year at the university.

This statement highlights the importance of participating in academic and startup competitions as well as implementing the product. According to Anh, this serves as a solid foundation that allows us to engage in these competitions with confidence.

According to Associate Professor Dr. Huynh Ky Phuong Ha from the chemical engineering faculty of the university, the food wrap possesses two notable qualities – it is both edible and antibacterial.

“The research conducted by the group can be further enhanced by incorporating denatured starch to enhance the viscosity of the food wrap. Additionally, the group can explore the adaptation of ingredients to cater to the different preservation requirements of various food types,” suggested Ha.