Biocomposite food packaging with chitosan and kombucha tea

16 January 2018

Researchers at the Islamic Azad University in Iran prepared an active film composed of chitosan and kombucha tea (KT). Incorporation of KT into chitosan films improved the water vapor permeability and enhanced the antioxidant activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV).
They found that in a minced beef model, the chitosan/KT film not only maintains the quality of the minced beef but also retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3 days. An article about the research is published in the International Journal of Biological Macromolecules.
Click here for an abstract of the published article.
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