Wool keratin film plasticized by citric acid for food packaging
Researchers at the Institute for Macromolecular Studies, National Research Council of Italy (CNR-ISMAC) mixed wool keratin (natural resource) and citric acid (effective preservative) in water to produce a transparent film for application in active packaging. This film showed excellent biocidal effect, high elongation value (600%) and little loss of keratin after immersion in water
Carrot shelf-life was qualitatively improved with this film in comparison with a commercial film for preserving food. Consequently, this film can have possible application for food packaging as a substitute of synthetic polymers. An article about the research is published in Food Packaging and Shelf Life.
Click here for an abstract of the article.
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