Laccase-catalyzed grafting of phenolic acids onto pectin: Engineering bioactive films for food preservation

Puntos clave

• Bioactive films created using laccase show significant potential for food preservation.
• Laccase-catalyzed grafting incorporates phenolic acids into pectin, improving antimicrobial properties.
• Assessment of film durability reveals promising results for extended shelf life of food products.
• Implication of using natural substances in food packaging may reduce synthetic materials and enhance safety.