FOOD TECHNOLOGY// Food preservation through anti-bacterial coating
Author: @madridbg, through Power Point 2010, using public domain images.
Greetings dear member of the community @project.hope continuing with the process of socialization of topics of technological interest, applied in environmental care, in this opportunity we will address the use of natural carbohydrates as a protective membrane for processed and unprocessed foods, so that this inventiveness allows to leave aside the synthetic covers that cause so much damage to our environment.
Fig. 2. Due to their accumulation, daily use wrappers become a source of environmental pollution. Author Jhun Rey Cubelo
The technological process uses as a starting material a compound known as chitosan, which is a chemical belonging to the family of carbohydrates and is chemically considered as a biopolymer constituted by randomly distributed units of β-(1-4) D-glucosamine and N-acetyl-D-glucosamine.
Among the advantages that stand out in the use of this type of material we can mention that it has no smell or taste, it is biodegradable and does not generate complications or damage to health and the most interesting thing is that it can increase the life span of foods or materials up to 8 times more than their original packaging.
Fig. 3. Representation of the chitosan molecule. Author Murúg, 2007
The technological development is in charge of a group of researchers from the University of Russia (RUDN), who have managed to create an anti-bacterial coating such as a thin film that is biodegradable and non-toxic for humans, which aims to leave aside the synthetic-based wrappers that are often a potential source of environmental pollution, since they take many years to decompose into harmless materials.
Fig. 4. Representation of the chitosan molecule. Author Pete Linforth
Therefore, this new material fulfills important characteristics in the food industry since on the one hand it allows the care of the food and on the other hand it degrades without leaving any trace on the environment.
Among the results obtained by the researchers, it stands out that the foods protected with chitosan lose three times less weight and 8 times less vitamins if they are compared with other kind of wrappers. Undoubtedly, from my perspective it is a very interesting and valuable project, if we start from the premise that more than 80% of food products that arrive at our homes use synthetic material in their packaging, which become waste that threatens the environmental welfare of our environment.
BIBLIOGRAPHY CONSULTED
[1] Bethsua y Col. Preparation and characterization of biodegradable films from sodium nopal-caseinate mucilage and nopal-pectin mucilage. Article: Online Access
OF INTEREST
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Grateful with the community @project.hope and with all the management team of the same one that they motivate us to continue working in a mutual and balanced growth.
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#posh twitter
https://twitter.com/BGMadrid/status/1340479345224282112?s=20
Hello @madridbg
Interesting and functional this type of antibacterial food coating, that from the environmental point of view, will represent an excellent strategy, tending to diminish the use of wrappers of other type of polluting materials, and of known negative effects for the health. Thank you for socializing this valuable information.
Greetings @lupafilotaxia, thanks for stopping by and leaving your comment, despite the environmental damage we cannot deny that there are many investigations that are being carried out in favor of environmental well-being.
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Hello friend, an interesting topic, it is certain that we must take care more of what we consume and it seems to me a great idea all this project. Our health is the first thing so we must take care of it, without it we could not achieve anything. Besides, the environment would also benefit a lot. Greetings!