{"id":146097,"date":"2014-04-03T17:34:20","date_gmt":"2014-04-03T20:34:20","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=146097"},"modified":"2014-04-04T13:59:29","modified_gmt":"2014-04-04T16:59:29","slug":"active-film","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/active-film\/","title":{"rendered":"Active film"},"content":{"rendered":"<p>An antimicrobial substance extracted from mustard, along with carbon nanotubes, were the ingredients that food engineer Marali Vilela Dias used to design an active antimicrobial packaging film that can increase the shelf-life of chicken, cheese, meat, and their by-products. Dias, a professor at the Federal University of Vi\u00e7osa (UFV), in Minas Gerais, has developed a plastic film that uses cellulose polymer and layers of allyl isothiocyanate as antimicrobial agents. The nanotubes help reinforce the packaging. \u201cWe use isothiocyanate against a variety of microorganisms that are harmful to food,\u201d Dias says. To test the film\u2019s efficacy, Dias inoculated the bacterium <i>Salmonella choleraesuis <\/i>in cooked, shredded chicken meat. \u201cWe had good results with chicken packaged for 40 days.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Antimicrobial substance helps increasing food shelf-life","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[228,243,249],"coauthors":[785],"class_list":["post-146097","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-engineering","tag-innovation","tag-nanotechnology"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/146097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=146097"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/146097\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=146097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=146097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=146097"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=146097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}