Process to obtain a film composed of the incorporation of naturally sourced antimicrobial agents into a polymeric structure to develop packaging to increase the shelf life of chilled meat, preferably fresh chilled salmon

摘要

A process to obtain a film comprising the incorporation of naturally occurring antimicrobial agents into a polymeric structure to develop packaging to increase the validity of chilled meat, preferably fresh chilled salmon, in which said process includes (a) obtain naturally occurring antimicrobial agent microcapsules in a encapsulation medium comprising the steps of: A1) to produce an aqueous phase by dissolving Arabic gum (quimatic) and Tween 20 in distilled water; A2) to produce an oily phase through a solution of the Natural antimicrobial agent with a mixture of timol and carvacrol;A3) prepare an emulsion by incorporating the aqueous phase into the oily phase; (b) incorporate the microchips into polymers, treating them beforehand in order to reduce surface tension (hitchhiking treatment),The microchips sitting in the film and letting them dry in a controlled temperature greenhouse.