Barcelona: Scientists in Spain and Portugal have developed a plastic using mango leaves that protects food from ultraviolet rays and germs for a long time. This plastic can withstand temperatures as high as 250 degrees Celsius.
According to a report published in the latest issue of the online research journal Food Hydrocolloids , this unique plastic contains ingredients derived from mango leaves, as well as paper-resistant substances called “nanocellulose”. ‘ is called.
The plastic produced by the combination of these two components is “bioactive”, meaning that it is capable of carrying out certain chemical reactions related to life.
When food or drink, such as fruits, vegetables, meat, or prepared foods, is wrapped in this plastic, it has the same bioactive properties that neutralize food-borne microbes, as well as harmful ultraviolet rays. Does not allow
Initial experiments have shown that the plastic has been successfully tested for food safety from two major pathogens that cause food poisoning, Staphylococcus aureus and E. coli.
In addition, in the same experiments, the plastic did not allow ultraviolet rays to pass through it, which would otherwise accelerate the process of decomposition in food and beverages.
Its manufacturers say that the use of this plastic will eliminate the need for chemical preservatives (food preservatives) to preserve food for a long time, which can have a negative impact on human health.
Currently, plastic has been developed in a laboratory, but now the same team of experts is looking for ways to make the plastic on a commercial scale.