Resumo
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 for the development of new and improved food additives. The combinaton of their attributes not only achieved a boost of antimicrobial and mechanical properties, but also presented to be a low-cost technique with mild preparation conditions and enhanced properties, opening path food packaging functionalization and other applications.
Todos os trabalhos são de acesso livre, sendo que a detenção dos direitos concedidos aos trabalhos são de propriedade da Revista dos Trabalhos de Iniciação Científica da UNICAMP.