Research Topic: antimicrobial films

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

mycolabadmin

Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

Read More »

Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

mycolabadmin

Researchers developed a new type of edible film made from soybean protein and gelatin infused with Artemisia oil to preserve mangoes longer after harvest. This natural, biodegradable packaging film helps prevent mango spoilage by blocking light, reducing water loss, and stopping fungal growth that causes rot. When used to wrap mangoes, the film significantly extended shelf life and maintained freshness better than unwrapped fruit, offering an environmentally friendly alternative to conventional plastic packaging.

Read More »

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack

mycolabadmin

Researchers developed a smart food packaging film that fights bacteria and fungi in two different ways depending on acidity levels. When stored with neutral pH foods, the film’s surface prevents microbes from sticking to it. When the food becomes more acidic (like in tomato juice), the film releases antimicrobial compounds that actively kill the microorganisms. Tests showed it effectively preserved cherry tomatoes and tomato juice while blocking harmful UV light.

Read More »
Scroll to Top