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The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithin on nanoscale. The combinaton of their attributes achieved a boost of antimicrobial and mechanical properties and enabled the functionalization of low-ester pectin films.

revista dos trabalhos de iniciação científica da unicamp

Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications