Biodegradable antimicrobial mats for meat packaging

To prevent the development and spread of spoilage/pathogenic microorganisms via meat, researchers at Chonbuk National University in Korea developed antimicrobial hybrid packaging mats composed of biodegradable polyurethane supplemented with virgin olive oil and zinc oxide via electrospinning.
They found that incorporation of olive oil in the polymer affected morphology of PU nanofibers and nanocomposite packaging were able to inhibit growth of pathogens. They found that the as-spun mat can be used as prospective antimicrobial packaging, which potentially reduces contamination of meat/meat-products. An article about the research is published in the Journal of Food Science and Technology.
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.