Antibacterial properties of food packaging films containing stem extract of Ginja cherry

20 January 2014

To avoid food contamination and spoilage, the use of food packaging with appropriate characteristics is essential. With this aim, researchers at the Universidade Católica Portuguesa in Portugal developed and characterised methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product.
They found that the films could be used to prevent food contamination by relevant bacterial strains, and degradation from UV light.
Using such materials in food packaging, the shelf life of food products could be extended. An article about the research is published in the Journal of the Science of Food and Agriculture.
Click here for an abstract of the article.

This item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us: info@nvc.nl, +31-(0)182-512411.