Biodegradable active packaging based on cassava, polyvinyl alcohol and essential oils
Researchers at the State University of Londrina in Brazil developed biodegradable trays from cassava bagasse and polyvinyl alcohol (PVA) incorporated with clove (CEO) or oregano (OEO) essential oils. They studied their antimicrobial activity and the effects of incorporating Trays with OEO prepared by surface coating showed the highest antimicrobial activity, as they were effective against molds, yeasts and bacteria.
The addition of OEO to the cassava bagasse-PVA matrix resulted in less resistant and more flexible trays, with a decrease in the water absorption and adsorption capacities. An article about the research is published in Industrial Crops and Products.
Click here for an abstract of the article.
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