The world of food is subjected daily to research to improve the quality of products, their durability and safety, many laboratories around the world focus their research on these aspects. We highlight the research carried out in American laboratories, they are using microbes and natural polymers as powerful natural bactericides capable of optimally preserving food, especially those that have very little durability, such as fruits or vegetables.
Research focuses on the creation of thin films and edible powders capable of wrapping food while preserving them. Products derived from thyme, egg proteins or shrimp skins offer an effective protective agent capable of preventing pathogens such as salmonella, E. coli bacteria and various types of fungi responsible for food degradation and contamination. Now this effective protection may not be liked by consumers, it is as if we had to eat a food and its packaging. But these are edible products capable of avoiding any problem of food origin and of course, would represent a great saving in food, since it would not be wasted as much as it is done today. There is still no food on the market that incorporates this thin film or protective powder, but it is a solution that will not take long to become effective.
In addition, another very interesting aspect is the ability to aromatize these protective components giving them an interesting flavor, molecules of thyme or rosemary, we can imagine eating an apple with the aroma of rosemary. Scientific enthusiasm is present, but there is no need to advance events, some research remains to be carried out that fully verify the safety of new food protectors.