Alginate molecules were cross-linked with a natural antioxidant ferulic acid. It makes the film not only strong, but also homogeneous, more rigid, and prolongs the life of the products.
"Food stays fresh longer due to the antioxidant components that slow down the oxidation processes," said Grigory Zyryanov, professor of the Department of Organic and Biomolecular Chemistry at Ural Federal University.
"In addition, we can add to the films natural antiviral agents, that will also extend the shelf life of food. Garlic, turmeric, and ginger contain compounds that may prevent the spread of the viruses."
According to the authors, no special equipment for the production of films is required. On an industrial scale, it can be created by food products and films manufacturers.
"It can also be produced at a polymer production plant. The only condition is that it must meet the standards that apply to food production. And if an inexhaustible source of algae the ocean is nearby it will be quite simple to create such films," said Grigory Zyryanov.