Nanocomposites as edible films for active packaging

Researchers at the University of Aveiro in Portugal developed nanocomposite films composed of pullulan (PL) and lysozyme nanofibers (LNFs). The incorporation of LNFs maintained the filmogenic ability of PL and endowed the nanocomposite films with good mechanical properties and several functionalities, confirming the potential of LNFs as bioactive reinforcing elements for nanocomposites.
The set of pliable films exhibited thermal stability up to 225°C and maximum antioxidant activity around 77% for the film with the highest LNFs content. The data show augmented antibacterial effectiveness with increasing content of nanofibers. An article about the research is published in Food Hydrocolloids.
Click here for an abstract of the published article.
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