| Abstrakt: |
A recent study conducted by Sichuan University in Chengdu, People's Republic of China, focused on developing intelligent food packaging films using nanotechnology. The films, made from k-carrageenan and dextran blended with nano-ZnO and anthocyanin, showed improved tensile strength, elongation at break, water solubility, and water vapor barrier properties. The addition of anthocyanins and ZnO enhanced antibacterial and antioxidant properties, making the films promising for shrimp freshness monitoring. The research suggests that these biodegradable films could potentially replace plastic food packaging and monitor food freshness effectively. [Extracted from the article] |
