Brazil developed anti-corrosion packaging materials

Researchers at the Federal University of Viçosa, Brazil, have recently successfully developed a new food packaging material. This material can extend the shelf life of foods and reduce consumers' intake of preservatives.
At present, preservatives are added to foods at one time. The disadvantage is that consumers consume more preservatives at the beginning of shelf life and preservatives almost lose their effectiveness at the end of shelf life.
The plastic film containing anti-microbial agents developed by researchers at the university can gradually release preservatives into foods within a certain period of time. This not only effectively guarantees the quality of foods, but also can solve the problem of high levels of anti-corrosion for consumers at the initial stage of shelf life. Agent problem. Researchers used bread and sausages to make satisfactory results. The bread packed with the new type of wrapping paper still did not breed any microorganisms after 15 days of preservation. It is reported that researchers will also use the same principle to test anti-corrosion plastic bottles, and will develop and use natural preservative packaging materials.