A research group at the University of Maine (UMaine) has produced a biodegradable food packaging material combining mycelium from mushrooms and cellulose nanofibrils (CNFs) sourced from wood.
The material is designed to provide both water and oil resistance, with the aim of offering an alternative to conventional plastic packaging.
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The UMaine team has worked extensively with CNFs, which are valued for their ability to resist oils and break down naturally over time.
The project was led by a chemical engineering PhD candidate Sandro Zier in Howell’s lab.
By combining CNF with a coating of mycelium, researchers have created a material that merges the strengths of each component.
The process involves growing fungal mycelium on a substrate of CNFs, allowing the fungus to integrate into the structure through natural growth patterns.
To form the packaging material, the selected fungus is first cultivated and then mixed with nutrients and CNFs.
This mixture supports even growth of the hyphae, the fine threads that form the fungus body.
Malt extract broth is used to encourage fungal development while CNFs contribute both as a nutrient source and as a barrier against grease.
After cultivation and drying, the thickness of the finished coating measures approximately 20-25 microns.
The technology can be applied either as a coating over paper or as a standalone film made solely from CNFs and mycelium, offering flexibility in packaging formats.
The research utilised Trametes versicolor, a fungus commonly found on decomposing wood, which is compatible with wood-derived CNFs.
Similar species have previously been used in manufacturing engineered wood products.
Efforts are ongoing to refine and accelerate the production process.
Researchers are exploring ways to adapt the method for industrial-scale equipment, which could enhance output from small laboratory samples to larger production runs using roll-to-roll techniques.
The team continues to study ways to apply fungal-based materials for environmentally responsible packaging solutions.
UMaine bioengineering associate professor Caitlin Howell said: “Plastics are very good at what they do, but then again, so were forever chemicals and lead in paints and gasoline.
“It sometimes takes us a while to understand the long-term impacts of the things we invent, but the good thing is that when we do, we can change. The nice thing about fungi is that we already eat them, so we know that they’re going to be safe for us long-term.”
