Turkey Tail Mushroom Coating Promises Sustainable Food Wrap Alternative

Research from the University of Maine demonstrates that a combination of edible turkey tail mushroom and wood fibers could replace single-use plastic food wraps and synthetic coatings used in paper cups. This innovative solution offers a sustainable and food-safe alternative that resists water, oil, and grease.

The study focuses on the mycelium of the turkey tail mushroom, scientifically known as Trametes versicolor. Mycelium is a root-like structure found in the wood on which the mushroom grows. Researchers aimed to develop an environmentally friendly coating that maintains functionality while reducing reliance on harmful plastics. The mycelium’s dense, featherlike strands contribute to its waterproof properties when combined with cellulose fibers known as nanofibrils, commonly used in paper-making.

Associate Professor Caitlin Howell, the study’s corresponding author, expressed optimism about the findings: “Our hope is that by providing more ways to potentially reduce our reliance on single-use plastics, we can help lessen the waste that ends up in landfills and the ocean; nature offers elegant, sustainable solutions to help us get there.”

The mycelium and wood fiber mix was applied in thin layers to various surfaces, including paper, denim, polyester felt, and birch wood veneer. After drying in an oven for one day, the coating developed into an effective waterproof barrier, comparable to the thickness of paint. Observations after three days of growth showed that water droplets on the coated materials formed into small spheres, while untreated surfaces absorbed the liquid. This coating also effectively repelled other liquids, including n-heptane, a fuel, and toluene, a solvent.

The implications of mycelium-based products extend beyond food packaging. They are gaining traction in building construction, where similar techniques are being explored. For example, researchers at Nanyang Technological University in Singapore created tiles from oyster mushroom and bamboo scraps. These tiles feature a unique bumpy texture designed to enhance energy efficiency by keeping buildings cool in warmer months and retaining heat during colder periods.

In the UK, Newcastle University is developing mycocrete, a concrete alternative made from mycelium and grains, which serves as a sustainable building material. The continued exploration of mycelium’s properties highlights its versatility and potential across various industries.

The findings from the University of Maine research were published in the journal Langmuir, emphasizing the growing interest in innovative, nature-inspired solutions to current environmental challenges. As the world seeks to reduce plastic waste and its detrimental impact on ecosystems, this study paves the way for new, sustainable practices that align with ecological principles.