Researchers at the University of Tehran have developed edible and biodegradable nanopackaging. The research team, led by project manager Milad Rouhi, has been working with polymer-based biofilms for food packaging. The team has been developing new methods for better efficiency and performance by adding nanocrystalline cellulose. The new method reportedly improves the mechanical and thermal properties of the biofilm, as well as its durability, while being easily duplicable and cost effective. 

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