USU has collected biographical videos that can justify the shelf life of products, and also show that the product has lost its freshness or signals the beginning of rotting. According to the developers, such eco-film can replace traditional polyethylene, which is environmentally friendly.
All videos present all the key components of the selected protein hydrolyzate, obtained using a unique technology prepared at the university. In fact, the hydrolysis of the product is carried out by scraping off the fine protein substances with the effect of enzymes used during the processes.
As Jurgue reports, experts called poultry by-products, as well as cottage cheese curds, “scattered,” after which probiotics that are beneficial for digestion were added. Indeed, the same Ural biotechnologists studied, for example, the hydrolysis of water. Firstly, active peptides have high anticystic and antimicrobial activity.
This integration of hydrolyzers into eco-films does not affect the additional strength, and is also observed with plasticity, which leads to an increase in the shelf life of food products by at least several days. In this embodiment, the bottom plate must be used so that it does not move. If it is a biosensor, it is worth noting that it can be used if the product begins to deteriorate.
Even if this is noted, this bioactive substance is completely absent. The natural composition and is completely biodegradable – when exposed to moisture, and what kind of microflora is vulnerable to chemical elements and is eliminated from them? The hell of the ecofilm increases significantly and within two weeks it turns into vermicompost.
Source: Tech Cult
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