A plastic wrap made with mango leaves protects food from insects and UV
The bioplastic model was developed by scientists in Spain and Portugal Fundación Descubre
Plastic films are now doing a great job of storing fresh food as it sits at the grocery store, but recently we have seen high-end data on these products that can play more than a role against damage. New “bioactive” materials from scientists in Spain and Portugal are another good example, using extracts from mango leaves to protect against foodborne pathogens and ultraviolet light.
The new plastic bags were developed by scientists at the University of Cadiz in Spain and the University of Aveiro in Portugal, who collected mangoes from cuttings still in a farming area. Mango leaf extract is then combined with nanocellulose by processing to form new films by a process called supercritical solvent impregnation.
This process has proven to be more effective than plasticizers because it allows the mango extract to have better penetration into nanocellulose and promotes the mobility of the compound. The result of this is a film with a higher Concentration of Antibiotics and antioxidant agents, and, therefore, improves the ability to store food.
Cristina Cejudo, a researcher at the University of Cadiz, said: “As a result, the beneficial properties of mangoes are still good after sterilization, which makes the film more protective Food The group provided the film within Vitro experiments against two foodborne pathogens: Staphylococcus aureus and Escherichia coli. In addition, fruit extracts also help to increase the ability of the film to block UV light, which will prevent feed spoilage of food.
“Thanks to it, the food wrapped in this film can be stored longer without further storage,” Cejudo said. “The film itself replaces the chemical additives since the strong chemical makes it effective by packaging without the need to add anything to the food.”
From here, the team prepares to do a further experiment on new plastic containers, by learning how well it can store specialty foods.
A plastic wrap made with mango leaves protects food from insects and UV. Scientists have developed plasticizers or plastics made from nanofibrillated cellulose and mango leaves that retain food longer than non-corrosive plastics. #science #worldscience #technology #newmed #medicineCurrent plastic film has done an incredible job of storing food recently as it sits on store shelves, however today we see many of the advantages of these devices that can play more than just an incredible role in stopping damage. A new “bioactive” product by scientists in Spain and Portugal is working on another example, using extracts from mango leaves to protect food nutrients and make the sunshine.
The new plastic bags were developed by scientists at the University of Cadiz in Spain and the University of Aveiro in Portugal, who collected mangoes from pruning cuttings on farmland. Mango leaf extract is then mixed with nanocellulose by making a new homogeneous film by a method called supercritical solvent impregnation.
This method has proven to be more effective than the plasticizer because it allows the mango extract to completely penetrate into the nanocellulose and promotes the migration of active compounds. The result of it is the film with a better focus on antibiotics and antioxidant drugs, and then, improving the ability of the immune system. Cristina Cejudo, “Therefore, the beneficial properties of mangoes are still good after the immune system, which makes the film more resistant to food,” said researchers at the University of Cadiz.
The staff released a video showing in vitro experiments on two Foodborne Pathogens: Staphylococcus aureus and Escherichia coli. This has shown that the active ingredients in the film work to prevent infection and prevent the spread of the disease. In addition, the fruit extract also works in addition to the softening of the film to cause UV rays, which can cause other conditions to damage the food.
Cejudo said, “Thanks to him, the food wrapped in this film will be stored longer with more storage,” Cejudo said. the high energy content makes it unaffected by the packaging with no need to add anything to the food. ”
From here, the team prepares to do a further experiment on new plastic containers, by learning how well they can store specialty foods.
Plastic films have been good at storing fresh food while sitting at the store, but recently, we have seen more and more stable data on this material that makes the responsible for the same damage. For example, in May, scientists at Fraunhofer-Gesellschaft developed a non-toxic paper to replace plastic for food packaging. Another good example is from scientists in Spain and Portugal. They have developed new “bioactive” products that use chemicals extracted from mango leaves to protect against ultraviolet light and various contaminants.
Scientists have developed new fruit with plastic leaves made of plastic leaves at the University of Aveiro in Portugal and the University of Cadiz in Spain, which keep mangoes from being cut still in one area. farming. Scientists have combined mango leaf extract with nanocellulose by processing paper to create new films by weighting.
This process has many advantages over plasticizers, including it allows the mango extract to penetrate better nanocellulose, promoting the mobility of the chemical compound. The resulting film has the potential to improve food retention due to its greater antibacterial and antioxidant properties. Cristina Cejudo, a researcher from the University of Cadiz, explains, “As a result, the beneficial properties of mangoes remain good after sterilization, which makes the film more palatable. ability to protect food ”.