part of the PhD outlined the application of edible coatings with WPI on chicken breasts. The aim was to analyse the effect on their aspect and their properties. At the same time, the experiment was used to incorporate nisine, an antioxidant agent that penetrates the foodstuff little by little and thus offers an ongoing protection. The idea was to extend the conservation time for a chicken breast would go from the current 7 days to 15, but the results were negative. However, a very interesting line of research was opened as it has been shown that the coating formed a second skin on the breast and onto which various additives, such as antimicrobians, can be added
Despite the fact that the coatings did not manage to reduce microbian evolution, it has been shown that the WPI forms a film on chicken breasts which is homogeneous, transparent, has good adhesion and is not easily perceived by the naked eye.
The future of packaging
Currently, the three systems of conservation most used by the food industry are vacuum packing, nitrogen sweeping and aluminium foil. The Pamplona research chemist holds that WPI films are the packaging of the future, although the commercial exploitation of the application is yet to materialize. There are many possibilities ?on the one hand, they will prolong the useful life of foodstuffs in a healthy way and, on the other, they will be very beneficial for the environment given that they will reduce the use of plastics.
Despite the advantages presented by the experts, there exists a number of obstacles to the full development of this alternative system. The main one is that of cost. As edible coatings are still in the research stage, enterprises do not have the technology needed to apply the system. For the moment, its current use is restricted to products with high added-value. This is why, amongst the most immediate projects of the research team from the Food Technology Area at the University, is the aPage: 1 2 3 4 Related biology news :1
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