Brazil successfully develops new food packaging materials

The Federal University of Viçosa, Brazil recently developed a new food packaging material. It can extend the shelf life of foods and reduce consumers' intake of preservatives.

According to reports, preservatives are added to foods at one time. The downside is that consumers consume more preservatives at the beginning of their shelf life, while the preservatives at the end of shelf life have almost lost their effectiveness. An antimicrobial-containing plastic film developed by researchers at the university can gradually release preservatives into foods within a certain period of time. This not only ensures the quality of foods effectively, but also solves the problem of consumer intake at the initial stage of shelf life. The problem of multiple preservatives. Researchers used bread and sausages to make satisfactory results. The preservation of bread for 15 days still did not breed any microorganisms. The University’s researchers will also use the same principles to test anti-corrosion plastic bottles and develop and utilize natural antiseptic packaging materials.