Scientists created edible films for food packaging – Phys.Org

Alginate molecules were cross-linked with a natural antioxidant ferulic acid. It makes the film not only strong, but also homogeneous, more rigid, and prolongs the life of the products.”Food stays fresh longer due to the antioxidant components that slow down the oxidation processes,” said Grigory Zyryanov, professor of the Department of Organic and Biomolecular Chemistry at Ural Federal University. “In addition, we can add to the films natural antiviral agents, that will also extend the shelf life…

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