American Oregon State University Chinese female scientists invented fresh plastic wrap

Zhao Yanyun, a Chinese-American food expert at Oregon State University, and Professor Denser invented an adhesive film containing natural preservatives to keep food fresh and eaten. The new product looks just like ordinary sandwiched plastic wrap.

According to a comprehensive report by the media in Hong Kong, the fresh-keeping substance can also be sprayed on fresh fruits as a liquid, which will slow the growth of microorganisms that cause fruit rot and allow the fruit to be stored for a longer period of time. Vitamins and minerals can even be added to newly invented preservation papers to make food more beneficial to health.

Zhao Yanyun and Denzel collaborated with researcher Park So-yin to mix the ingredients of the crab shell and shrimp shell (chitin) with protein (lysogen?) to create an antibacterial food wrapper. Technology applies for patent rights.

Their next step will be to develop practical applications for their super cling wrap, such as: packing hot dogs, sausages, luncheon meats and other ready-to-eat meats; packaging cheese chips, cheese blocks and cheese sticks; as perishable sliced ​​fruits and vegetables coating.

Zhao Yanyun said: “It can be used as a wrapping paper, spray, or used as a coating for dipping food. You can also add additional vitamin E and calcium nutrition to increase the nutritional value of food.”