Researchers at the Federal University of Viçosa, Brazil, have recently developed a new type of food packaging material. And can extend the shelf life of food, reduce consumer intake of preservatives.
The plastic film containing anti-microbial agents developed by researchers at the university can gradually release preservatives into foods within a certain period of time, which not only effectively guarantees the quality of foods, but also can solve the problem of consumers' intake of more preservatives in the early period of shelf life. The problem. Researchers used bread and sausages to make satisfactory results. After 5 days of preservation of the bread wrapped in new packaging paper, no microorganisms were still born. Using the same principle to test anti-corrosion plastic bottles, it was planned to develop natural preservative packaging materials.
The plastic film containing anti-microbial agents developed by researchers at the university can gradually release preservatives into foods within a certain period of time, which not only effectively guarantees the quality of foods, but also can solve the problem of consumers' intake of more preservatives in the early period of shelf life. The problem. Researchers used bread and sausages to make satisfactory results. After 5 days of preservation of the bread wrapped in new packaging paper, no microorganisms were still born. Using the same principle to test anti-corrosion plastic bottles, it was planned to develop natural preservative packaging materials.
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