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. This not only effectively guarantees the quality of foods, but also can solve the problem of increased anti-corrosion for consumers at the initial stage of shelf life. Agent problem. Researchers used bread and sausages to make satisfactory results. After 15 days of storage of the new type of wrapping paper, no microorganisms were still born. Using the same principle, antiseptic plastic bottles were tested and natural antiseptic packaging materials were planned to be developed.
Source: "Market News"