Investigators from Zhejiang Ocean University Have Reported New Data on Melanosis (Electrospun Film Polyvinyl Alcohol/chitosan Loaded With Cinnamon Essential Oil and Inhibitory Effects On Polyphenol Oxidase and Dominant Spoilage Bacteria From...).

Researchers from Zhejiang Ocean University in Zhoushan, China, have developed an electrospun film made of polyvinyl alcohol/chitosan loaded with cinnamon essential oil to inhibit polyphenol oxidase and spoilage bacteria in refrigerated Pacific white shrimp. The film showed improved transparency, tensile strength, and water contact angle compared to the base material. The study suggests that this film has the potential to delay melanosis and spoilage in refrigerated shrimp, offering a promising solution for food preservation. [Extracted from the article]