Long-chain alkyl-modified quaternized laminarin for enhanced antibacterial activity and food preservation

Puntos clave

• Enhanced antibacterial activity was observed with the use of long-chain alkyl-modified laminarin.
• In experimental setups, this modified laminarin showed a significant reduction in bacterial growth, improving food preservation.
• Assessment involved evaluating various concentrations of quaternized laminarin against common foodborne pathogens over two weeks.
• This innovation may enable safer food storage practices; further testing in real-world food systems is needed.