OSU researchers develop water-resistant, antimicrobial edible wrap for food preservation
The film is similar in texture and appearance to plastic wrap, but it is edible and made of a combination of two naturally occurring substances.
Researchers at Oregon State University (OSU), Corvallis, Ore., developed a water-resistant and antimicrobial edible film that has the potential to extend the shelf life of foods with wet surfaces, such as meat, cheese and cut fruit and vegetables.
The film is similar in texture and appearance to plastic wrap, but it is edible and made of a combination of two naturally occurring substances—chitosan, a fiber derived from crustacean shells, and cellulose nanofiber, a tiny material originally extracted from wood pulp.