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.
Click here for more information about the NVC E-Course Food Packaging (online).

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