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Updated: Sep 11, 2025

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基于纤维素的包装表面功能化用一种新的抗微生物脱:一种可持续的解决方案,以提高肉制品的质量

Bruna Agrillo1, Rosa Luisa Ambrosio2, Valeria Vuoso2

  • 1Institute of Biosciences and BioResources (IBBR), National Research Council (CNR), 80131 Naples, Italy.

Foods (Basel, Switzerland)
|August 14, 2025
PubMed
概括

抗微生物RKT1成功地附着在纤维素薄膜上,创造了一个可持续的食品包装材料. 这种新的生物基聚合物通过抑制细菌生长,有效地延长了牛肉肉的保质期.

关键词:
抗微生物是一种抗微生物.牛肉卡帕奇奥 (carpaccio) 是一种牛肉.基于纤维素的包装是基于纤维素的食品安全 食品安全保质期 货架使用寿命

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