Preservatives used in food production raise a lot of controversy. On the one hand, they are necessary to prevent the growth of harmful microorganisms, and on the other hand, their safety for human health is regularly questioned. Research by the College of Family and Consumer Sciences, published in the Journal of Applied Polymer Science, gives hope for a safe alternative to current packaging, or at least support for food preservation.
The aim of the study was to find ways to reduce the amount of oil used in traditional plastics production and to find fully biodegradable bioplastic.
Scientists tested three non-traditional bioplastics – protein from albumin, whey and soy. It turned out that it showed tremendous antibacterial properties albumin mixed with a traditional softener – glycerin. After contact with the bioplastic, the growth of bacteria was completely inhibited. The innovative packaging also meets the previously set goals – it is also biodegradable and can be an alternative to the currently used packaging.
A deeper analysis of the potential of albumin in food and medical applications is needed.
The risks of infection in hospitals and food contamination from the use of traditional plastics are a major concern. The antibacterial properties of the albumin bioplastic have the potential to reduce this risk while reducing the amount of added preservatives.
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