Edible fresh-keeping film Baidu Baike

1. American scientists have recently developed a new method to produce an edible water resistant packaging film for food using by-products from dairy processing and biofuel production processes. Mixing milk protein casein with water and glycerol (a byproduct of the biofuel production process) can produce an edible food packaging film with strong water resistance. Scientists use carbon dioxide as an environmentally friendly solvent, rather than using difficult to handle unpleasant chemicals or acids to separate dairy protein from milk; The carbon dioxide used comes from by-products produced during the glucose fermentation process of producing ethanol. Carbon dioxide makes edible films more water resistant and biodegradable. The food packaging film produced from this is smooth, transparent, and completely edible. Like traditional food packaging, edible film can extend the shelf life of many foods, protect their food from damage, prevent food from being exposed to moisture and oxygen, and improve the appearance. By using renewable resources instead of petrochemical products, scientists can produce more biodegradable products and reduce waste.

2. Two students from the Department of Food Engineering at the National Autonomous University of Mexico have recently invented a new method for preserving strawberries, which can extend the shelf life of this fruit by nearly 3 days. Mexico is a major producer and exporter of strawberries. The skin of strawberries is very fragile and easily damaged during picking and storage. The current shelf life is 4 to 5 days. Under the sponsorship of a consulting company, these two college students used a uniform and transparent gel extracted from beef bones to create edible cling film, successfully solving the problem of short strawberry preservation time.