Saturday, 18 August 2018

NTU scientists develop ‘natural’ food preservative

Professor William Chen and his team of scientists working on the new food preservative. (Photo: NTU)
A team of scientists from Nanyang Technological University (NTU) has developed a plant-based food preservative that is said to be more effective than artificial ones.

Researchers found that by adding genes of a plant to baker’s yeast, it produces natural preservatives with antimicrobial and antioxidant properties – two key elements of preservatives that prevents bacteria growth.

“This organic food preservative is derived from plants and produced from food-grade microbes, which means that it is 100% natural and more effective than artificial preservatives,” said Professor William Chen, director of NTU’s Food Science and Technology programme.

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