WO2016122296A1 - Nanostructured biofilm based on chitosan applied to a surface of cattle meat - Google Patents
Nanostructured biofilm based on chitosan applied to a surface of cattle meat Download PDFInfo
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- WO2016122296A1 WO2016122296A1 PCT/MX2015/000019 MX2015000019W WO2016122296A1 WO 2016122296 A1 WO2016122296 A1 WO 2016122296A1 MX 2015000019 W MX2015000019 W MX 2015000019W WO 2016122296 A1 WO2016122296 A1 WO 2016122296A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Definitions
- the present invention pertains to the area of food more specifically to edible antibacterial films for the elongation of bovine meat shelf life.
- chitosan which, due to its high biocompatibility and biodegradability, is widely used in the medical and food industry.
- numerous inventions such as CN 100401921, have focused on the preparation, development and use of edible chitosan-based packages, films and / or coatings in order to prevent the deterioration of refrigerated raw meat .
- the above describes a method for the production of a natural preservative and a coalescer, consisting of nisin, polyphenols and lysozyme.
- chitosan-based membranes can be exploited in the field of controlled release in foods for encapsulation and delivery of antimicrobial bioactive compounds as is the case of the invention WO 201 1101415 Al.
- This refers to a composition comprising bodies surrounded by a membrane.
- An embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, in which the body comprises a cover comprising several molecular layers of chitosan and at least one phosphatidic acid surfactant lipid; and a content comprising an internal phase containing a hydrophilic component and / or a hydrophobic component.
- nanomaterials and in particular hydrogels exert represent an alternative for the application of chitosan in foods since, these possess the ability to absorb water or biological fluids without dissolving in them forming soft and elastic materials.
- chitosan-based packaging, films and coatings with existing antimicrobial activity have focused on their application in fresh foods, therefore, it is important to develop nanomaterials that can be used under these conditions.
- chitosan is a water-soluble biopolymer that can form films, hydrogels, porous scaffolds, fibers, micro and nanoparticles in mild conditions and acidic medium.
- different techniques have been used to produce chitosan-based products with microbiological activity in food preservation such as electrospinning and electrospray in fiber development.
- WO 2009011944 A2 describes the development of fibrous mats comprising chitosan nanofibers and, optionally, at least one filler material, at least one additive, or both.
- the invention US 20100285081 Al relates to an antimicrobial fiber formed from an electro-processed mixture with at least one polymer, at least one antimicrobial agent, and at least one crosslinking agent.
- the application of chitosan fibers in meat products generated by electrospining has not been reported since this is a novel technique.
- these fibers possess unique properties that distinguishes it from other methods, for example, meltblowing. This is due to the high orientation resulting from the polymers within the fibers that are mechanically superior to the properties and to the high active surface generated by the small size of these fibers.
- WO 2011079303 A2 describes a method for printing a postage mark in an edible medium, comprising: obtaining an edible film based on a chitosan polymer or a mixture of proteins, polysaccharides and lipids; printing the seal on the film with an edible ink; the application of the film to an edible medium.
- the method performs the printing stage by inkjet, phytography, laser, rotogravure, cushion, embossing or screen printing.
- Figure 1 is a schematic diagram of the bio-film formation process.
- the nanostructured edible bio-film consists of a multiple film which, in turn, consists of a first adhesion promoting layer and a second antibacterial layer.
- the first layer comprises a partially denatured protein matrix consisting of collagen, keratin and / or fibrinogen or one or more of its peptides.
- the second antibacterial layer comprises a thermoplastic polymer comprising chitosan, acetic acid and polyethylene glycol modified with tyramine for the formation of a thick and water-insoluble film after drying.
- Each layer is irradiated individually with ultraviolet light for 15-30 seconds to favor the chemical activation of each of its layers and its cross-linking for bonding or sealing on the surface of applied meat.
- the characteristics of the bio-film make it possible to effectively adhere to a cattle channel after steam sanitization, given the bonding or sealing between its layers and the application surface.
- the application of edible biofilm provides an increase in the shelf life of meat without modifying the organoleptic properties.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a the design of a nanostructured edible biofilm for application to cattle meat. The method comprises the application of a first adhesion-promoting layer and a second antibacterial layer, both layers being individually sprayed onto the cattle meat and irradiated in situ with ultraviolet light, the irradiation of said layers promoting the chemical activation of each solution sprayed and the tissue, as well as the joining thereof.
Description
BIOPELICULA NANOESTRUCTURADA A BASE DE QUITOSANO APLICADA SOBRE NANOESTRUCTURED BIOPELICULA BASED ON QUITOSANE APPLIED ON
UNA SUPERFICIE DE CARNE DE BOVINO A BOVINE MEAT SURFACE
CAMPO TÉCNICO La presente invención pertenece al área de alimentos más en específico a películas antibacterianas comestibles para la elongación de la vida de anaquel de carne de bovino. TECHNICAL FIELD The present invention pertains to the area of food more specifically to edible antibacterial films for the elongation of bovine meat shelf life.
ANTECEDENTES BACKGROUND
El alto grado de contaminación microbiana debido al manejo y conservación de los alimentos ha traído consigo la búsqueda de compuestos con actividad antimicrobiana, como es el caso del quitosano el cual, por su alta biocompatibilidad y biodegradabilidad es ampliamente utilizado en la industria médica y alimentaria así como en agricultura. Actualmente, numerosas invenciones, como es el caso de la patente CN 100401921, se han enfocado en la preparación, desarrollo y uso de empaques, películas y/o recubrimientos comestibles con base de quitosano con el fin de prevenir el deterioro de la carne cruda refrigerada. La anterior describe un método para la producción de un conservante natural y un coalescente, que consta de nisina, polifenoles y lisozima. La invención supone un conservante de alimentos naturales con habilidad de conservar el sabor original y de extender el ciclo de vida útil del alimento a un tiempo propicio para el transporte y la conservación. Por otro lado, en la patente CN 102138579 A se desarrollo una película de material comestible para productos cárnicos que comprende, quitosano, ácido láctico, agua, y un conservante químico y/o biológico. La película diseñada reduce eficazmente la perdida de jugo en la carne cruda refrigerada, alarga su vida de anaquel y posee alta estabilidad en el transporte a larga distancia del alimento. The high degree of microbial contamination due to food handling and preservation has led to the search for compounds with antimicrobial activity, such as chitosan which, due to its high biocompatibility and biodegradability, is widely used in the medical and food industry. As in agriculture. Currently, numerous inventions, such as CN 100401921, have focused on the preparation, development and use of edible chitosan-based packages, films and / or coatings in order to prevent the deterioration of refrigerated raw meat . The above describes a method for the production of a natural preservative and a coalescer, consisting of nisin, polyphenols and lysozyme. The invention involves a preservative of natural foods with the ability to preserve the original flavor and to extend the life cycle of the food at a time conducive to transport and conservation. On the other hand, in the CN patent 102138579 A a film of edible material for meat products comprising chitosan, lactic acid, water, and a chemical and / or biological preservative was developed. The designed film effectively reduces the loss of juice in refrigerated raw meat, extends its shelf life and has high stability in long-distance transport of food.
Generalmente, las películas y recubrimientos con base de quitosano han sido formulados como solución y aplicados por aspersión o inmersión. Sin embargo, existen reportes del empleo de nanomateriales en el desarrollo de empaques, películas y recubrimientos a base de quitosano con - aplicación en carne propuestas con el fin de alcanzar las propiedades óptimas de interacción y
adhesión con el epitelio que conllevan a la reducción de brotes microbianos en carne. En la invención CN 103120207 se describe un método de preparación de una solución, recubrimiento y aplicación de los mismos de SiOx quitosano nano sintetizado para aplicación in-situ en alimento fresco. Así mismo, los materiales nanoestructurados han sido empleados también en el desarrollo de membranas alimentarias comestibles, tal como el descrito en la invención CN 103254471 A que propone una membrana comestible con nanopartículas de quitosano- tripolifosfato de sodio como una matriz y un método de preparación de la membrana comestible. Entre las propiedades deseables que la membrana ejerce se encuentran la resistencia al agua y oxígeno y mecánica asi como, control de pH, reducción de perdida de jugo, lustre, brillo, textura e inhibición del crecimiento microbiano. En comparación con las membranas comestibles convencionales, la membrana comestible preparada es simple en proceso, cómoda de usar y posee un excelente rendimiento. Generally, chitosan-based films and coatings have been formulated as a solution and applied by spray or immersion. However, there are reports of the use of nanomaterials in the development of chitosan-based packaging, films and coatings with proposed application in meat in order to achieve the optimal interaction properties and adhesion with the epithelium that lead to the reduction of microbial outbreaks in meat. In the invention CN 103120207 a method of preparing a solution, coating and application thereof of synthesized SiOx chitosan nano for in-situ application in fresh food is described. Likewise, nanostructured materials have also been used in the development of edible food membranes, such as that described in the invention CN 103254471 A which proposes an edible membrane with nanoparticles of sodium chitosan tripolyphosphate as a matrix and a method of preparing The edible membrane. Among the desirable properties that the membrane exerts are water and oxygen and mechanical resistance as well as pH control, reduction of juice loss, luster, brightness, texture and inhibition of microbial growth. Compared to conventional edible membranes, the prepared edible membrane is simple in process, convenient to use and has excellent performance.
Por otro lado, el uso de membranas con base de quitosano puede ser explotado en el campo de la liberación controlada en alimentos para la encapsulación y entrega de compuestos bioactivos antimicrobianos como es el caso de la invención WO 201 1101415 Al . Ésta se refiere a una composición que comprende cuerpos rodeados por una membrana. Una realización de la presente invención se refiere a una composición que contiene una fracción oleosa, una fracción hidrófila, y al menos un cuerpo, en el que el cuerpo comprende una cubierta que comprende varias capas moleculares de quitosano y al menos un tensioactivo de ácido fosfatídico lipídica; y un contenido que comprende una fase interna que contiene un componente hidrófilo y / o un componente hidrófobo. Invenciones como WO 2008131506 Al se han abocado en la producción de productos acarreadores de compuestos con base de quitosano. Ésta se refiere a un producto de gránulos heterogéneos funcionales que contienen un excipiente de granulación, y micro- y / o nanopartículas sensible al pH que encapsulan quitosano. Estas características podrían ser explotadas para la conservación y transportación de productos cárnicos en periodos de tiempo extendidos dado la habilidad de mucoadhesión y liberación sostenida de quitosano como agente antimicrobiano bajo las condiciones señaladas. On the other hand, the use of chitosan-based membranes can be exploited in the field of controlled release in foods for encapsulation and delivery of antimicrobial bioactive compounds as is the case of the invention WO 201 1101415 Al. This refers to a composition comprising bodies surrounded by a membrane. An embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, in which the body comprises a cover comprising several molecular layers of chitosan and at least one phosphatidic acid surfactant lipid; and a content comprising an internal phase containing a hydrophilic component and / or a hydrophobic component. Inventions such as WO 2008131506 Al have focused on the production of products carrying chitosan-based compounds. This refers to a product of functional heterogeneous granules containing a granulation excipient, and pH-sensitive micro- and / or nanoparticles that encapsulate chitosan. These characteristics could be exploited for the preservation and transportation of meat products over extended periods of time given the ability of mucoadhesion and sustained release of chitosan as an antimicrobial agent under the conditions indicated.
Entre otros nanocompuestos utilizados como agente antimicrobiano de liberación controlada se encuentran los hidrogeles de quitosano descritos en la patente US 201 10076332 Al. Éste hidrogel comprende un dextrano soluble en agua que tiene grupos aldehido reticulados con un quitosano soluble en agua. Varios agentes químicos pueden ser encapsulados en el hidrogel o
unido al mismo para la liberación controlada. El hidrogel se puede aplicar como un revestimiento para reducir la probabilidad de adherencia bacteriana. Los componentes del hidrogel se pueden aplicar secuencialmente en forma de pulverización o por inmersión y se gelifícar de manera espontánea a temperaturas ambientales o fisiológicas. Las características fisicoquímicas que los nanomateriales y en específicos los hidrogeles ejercen representan una alternativa para la aplicación de quitosano en alimentos dado que, estos poseen la capacidad de absorber agua o fluidos biológicos sin disolverse en ellos formando materiales blandos y elásticos. Sin embargo, cabe señalar que los embalajes, películas y recubrimientos con base de quitosano con actividad antimicrobiana existentes se han enfocado en su aplicación en alimentos frescos por ello, es importante el desarrollo de nanomateriales que puedan ser utilizados bajo estas condiciones. Among other nanocomposites used as a controlled release antimicrobial agent are the chitosan hydrogels described in US 201 10076332 Al. This hydrogel comprises a water soluble dextran having aldehyde groups crosslinked with a water soluble chitosan. Several chemical agents can be encapsulated in the hydrogel or attached to it for controlled release. The hydrogel can be applied as a coating to reduce the likelihood of bacterial adhesion. The hydrogel components can be applied sequentially in the form of spraying or immersion and gel spontaneously at ambient or physiological temperatures. The physicochemical characteristics that nanomaterials and in particular hydrogels exert represent an alternative for the application of chitosan in foods since, these possess the ability to absorb water or biological fluids without dissolving in them forming soft and elastic materials. However, it should be noted that chitosan-based packaging, films and coatings with existing antimicrobial activity have focused on their application in fresh foods, therefore, it is important to develop nanomaterials that can be used under these conditions.
Desde el punto de vista fisicoquímico, el quitosano es un biopolímero hidrosoluble que puede formar películas, hidrogeles, andamios porosos, fibras, micro y nanopartículas en condiciones y medio ácido suaves. No obstante, se han empleado distintos técnicas para elaborar productos con base de quitosano con actividad microbiológica en la conservación de alimentos como es el caso de electrospinning y electrospray en el desarrollo de fibras. Entre éstas se encuentra la invención WO 2009011944 A2 describe el desarrollo de esterillas fibrosas que comprenden nanofibras de quitosano y, opcionalmente, al menos un material de relleno, al menos un aditivo, o ambos. Adicionalmente, la invención US 20100285081 Al se refiere a una fibra antimicrobiana formado a partir de una mezcla electro procesada con al menos un polímero, al menos un agente antimicrobiano, y al menos un agente de reticulación. En la actualidad no se ha reportado la aplicación de fibras de quitosano en productos cárnicos generadas por electrospining dado a que esta es una técnica novedosa. Sin embargo, se ha demostrado que estas fibras poseen propiedades únicas que lo distingue de otros métodos, por ejemplo, soplado en fundido. Esto es por la alta orientación resultante de los polímeros dentro de las fibras que condice a propiedades superiores mecánicamente y a la elevada superficie activa generada por la pequeña dimensión de estas fibras. From the physicochemical point of view, chitosan is a water-soluble biopolymer that can form films, hydrogels, porous scaffolds, fibers, micro and nanoparticles in mild conditions and acidic medium. However, different techniques have been used to produce chitosan-based products with microbiological activity in food preservation such as electrospinning and electrospray in fiber development. Among these is the invention WO 2009011944 A2 describes the development of fibrous mats comprising chitosan nanofibers and, optionally, at least one filler material, at least one additive, or both. Additionally, the invention US 20100285081 Al relates to an antimicrobial fiber formed from an electro-processed mixture with at least one polymer, at least one antimicrobial agent, and at least one crosslinking agent. At present, the application of chitosan fibers in meat products generated by electrospining has not been reported since this is a novel technique. However, it has been shown that these fibers possess unique properties that distinguishes it from other methods, for example, meltblowing. This is due to the high orientation resulting from the polymers within the fibers that are mechanically superior to the properties and to the high active surface generated by the small size of these fibers.
Otras estrategias novedosas han sido utilizadas para la aplicación de películas antimicrobianas como es la impresión y flexografla las cuales, han demostrado buena actividad en productos alimentarios. A pesar de esto, el uso de estas tecnologías para la aplicación de quitosano poco se
ha descrito. En la invención WO 2011079303 A2 se describe un método para imprimir una marca de franqueo en un medio comestible, que comprende: la obtención de una película comestible basada en un polímero de quitosano o una mezcla de proteínas, polisacáridos y lípidos; la impresión del sello sobre la película con una tinta comestible; la aplicación de la película a un medio comestible. El método realiza la etapa de impresión mediante la inyección de tinta, fiexografía, láser, rotograbado, cojín, de relieve o impresión de la pantalla. Estas técnicas constituyen una buena opción para el embalaje de productos cárnicos de uso inmediato o para su conservación a bajas temperaturas debido a su resistencia mecánica y ergonomía. Other novel strategies have been used for the application of antimicrobial films such as printing and flexography which have demonstrated good activity in food products. Despite this, the use of these technologies for the application of chitosan little is has described. In the invention WO 2011079303 A2 describes a method for printing a postage mark in an edible medium, comprising: obtaining an edible film based on a chitosan polymer or a mixture of proteins, polysaccharides and lipids; printing the seal on the film with an edible ink; the application of the film to an edible medium. The method performs the printing stage by inkjet, phytography, laser, rotogravure, cushion, embossing or screen printing. These techniques constitute a good option for the packaging of meat products for immediate use or for their conservation at low temperatures due to their mechanical resistance and ergonomics.
BREVE DESCRIPCIÓN DE FIGURAS BRIEF DESCRIPTION OF FIGURES
La figura 1 es un diagrama esquemático del proceso de formación de la biopelicula. Figure 1 is a schematic diagram of the bio-film formation process.
DESCRIPCION DETALLADA DE LA INVENCIÓN DETAILED DESCRIPTION OF THE INVENTION
La presente, describe un método de formación y aplicación de una biopelicula comestible nanoestructurada sobre una superficie de carne de bovino para el elongamiento de su vida de anaquel como el que se muestra en la figura 1. La biopelicula comestible nanoestructurada consta de una película de múltiples que a su vez, consta de una primera capa promotora de adhesión y una segunda capa antibacteriana. Donde, la primera capa comprende una matriz proteica parcialmente desnaturalizada constituida por colágeno, queratina y/o fibrinógeno o uno o más de sus péptidos. La segunda capa antibacteriana comprende un polímero termoplástico que comprende quitosano, ácido acético y polietilen-glicol modificado con tiramina para la formación de una película gruesa e insouble en agua después de su secado. El quitosano que comprende la capa antibacteriana es parcialmente desacetilado de la quitina (DD = 77-86 %). De acuerdo a la invención el quitosano preferido posee bajo peso molecular ( wv = 5600-690 kDa) y un contenido alto de solidos (15% o superior) para la formación de un líquido de baja viscosidad. Cada capa es irradiada de manera individual con luz ultravioleta durante 15-30 segundos para favorecer la activación química de cada una de sus capas y su reticulación para la unión o sellado en la superficie de carne aplicada. This describes a method of forming and applying a nanostructured edible bio-film on a surface of bovine meat for the elongation of its shelf life as shown in Figure 1. The nanostructured edible bio-film consists of a multiple film which, in turn, consists of a first adhesion promoting layer and a second antibacterial layer. Where, the first layer comprises a partially denatured protein matrix consisting of collagen, keratin and / or fibrinogen or one or more of its peptides. The second antibacterial layer comprises a thermoplastic polymer comprising chitosan, acetic acid and polyethylene glycol modified with tyramine for the formation of a thick and water-insoluble film after drying. The chitosan comprising the antibacterial layer is partially deacetylated from the chitin (DD = 77-86%). According to the invention, the preferred chitosan has a low molecular weight (w v = 5600-690 kDa) and a high solids content (15% or higher) for the formation of a low viscosity liquid. Each layer is irradiated individually with ultraviolet light for 15-30 seconds to favor the chemical activation of each of its layers and its cross-linking for bonding or sealing on the surface of applied meat.
Las características de la biopelicula hacen posible su eficaz adherencia a una canal de ganado bovino después de su sanitización con vapor, dado la unión o sellado entre sus capas y la
superficie de aplicación. La aplicación de la biopelicula comestible brinda un aumento en la vida de anaquel de la carne sin modificar las propiedades organolépticas.
The characteristics of the bio-film make it possible to effectively adhere to a cattle channel after steam sanitization, given the bonding or sealing between its layers and the application surface. The application of edible biofilm provides an increase in the shelf life of meat without modifying the organoleptic properties.
Claims
REIVINDICACIONES
que se reclama es: What is claimed is:
1. Una bio-película antibacteriana nano-estructurada sobre una superficie de carne, que comprende; Una primer capa promotora de adhesión depositada sobre la superficie de la carne a temperatura ambiente por aspersión de una primer solución a alta temperatura asistido con irradiación ultravioleta, dicha primer capa con espesor de 10 a 100 nm consiste de una proteína como colágeno, queratina y/o fibrinógeno o uno o más de sus péptidos y un aceptor de electrones; una segunda capa anti bacteriana depositada sobre la superficie de la primer capa por aspersión de una segunda solución a alta temperatura asistido por irradiación ultravioleta, dicha segunda capa de 100 a 1,000 nm de espesor consiste de un polímero termoplástico no soluble en agua que comprende quitosano, ácido acético y polietilen-glicol modificado con tiramina. 1. A nano-structured antibacterial bio-film on a meat surface, comprising; A first adhesion promoting layer deposited on the surface of the meat at room temperature by spraying a first high temperature solution assisted with ultraviolet irradiation, said first layer with a thickness of 10 to 100 nm consists of a protein such as collagen, keratin and / or fibrinogen or one or more of its peptides and an electron acceptor; a second anti-bacterial layer deposited on the surface of the first layer by spraying a second solution at high temperature assisted by ultraviolet irradiation, said second layer 100 to 1,000 nm thick consists of a thermoplastic non-water soluble polymer comprising chitosan, acetic acid and polyethylene glycol modified with tyramine.
2. Un método como el de la reivindicación 1 donde, la capa promotora de adhesión ha sido formado como una capa semicontinua o por formación de islas. 3. Un método como el de la reivindicación 1 donde, la capa promotora de adhesión consta de una proteína parcialmente desnaturalizada o uno o más de sus péptidos. 2. A method as in claim 1 wherein, the adhesion promoter layer has been formed as a semi-continuous layer or by island formation. 3. A method as in claim 1 wherein, the adhesion promoter layer consists of a partially denatured protein or one or more of its peptides.
4. Un método como el de la reivindicación 1 donde, la capa antibacteriana comprende quitosano parcialmente desacetilado de la quitina (DD = 77-86 %). De acuerdo a la invención el quitosano preferido posee bajo peso molecular (Mwv = 5600-690 kDa) y un contenido alto de solidos (15% o superior). 4. A method as in claim 1 wherein, the antibacterial layer comprises partially deacetylated chitosan of chitin (DD = 77-86%). According to the invention, the preferred chitosan has a low molecular weight (Mw v = 5600-690 kDa) and a high solids content (15% or more).
5. La capa antibacteriana como la descrita en la reivindicación uno, es depositada sobre el tejido por aspersión mediante un sistema de evaporación flash; donde, el cabezal del dispositivo de aspersión consta- de una temperatura 20 a 50 % arriba del punto de ebullición de la capa antibacteriana. 8. Donde dicha irradiación ultravioleta es capaz de activar químicamente de manera simultáneamente cada solución depositada sobre la carne de ganado bovino así como, la grasa intramuscular, la grasa intermuscular y/o la grasa dorsal presentes en la superficie de la carne y de este modo iniciando una reacción de reticulación entre la primera y
segunda capa aplicadas al tejido para sellar dicha porción de tejido o unirse a dicha porción de tejido. 5. The antibacterial layer as described in claim one is deposited on the tissue by spraying by means of a flash evaporation system; where, the head of the spraying device consists of a temperature 20 to 50% above the boiling point of the antibacterial layer. 8. Where said ultraviolet irradiation is capable of chemically activating simultaneously each solution deposited on the meat of cattle as well as intramuscular fat, intermuscular fat and / or dorsal fat present on the surface of the meat and thus initiating a crosslinking reaction between the first and second layer applied to the tissue to seal said tissue portion or join said tissue portion.
9. Un método como el descrito en la reivindicación 7 donde, la irradiación de la capa promotora de adhesión y la capa antibacteriana se lleva a cabo in situ. 9. A method as described in claim 7 wherein, irradiation of the adhesion promoter layer and the antibacterial layer is carried out in situ.
10. Un método como el descrito en la reivindicación 7 donde, la irradiación de la capa promotora de adhesión y la capa antibacteriana se lleva a cabo durante 15-30 segundos.
10. A method as described in claim 7 wherein, irradiation of the adhesion promoter layer and the antibacterial layer is carried out for 15-30 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/MX2015/000019 WO2016122296A1 (en) | 2015-01-27 | 2015-01-27 | Nanostructured biofilm based on chitosan applied to a surface of cattle meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/MX2015/000019 WO2016122296A1 (en) | 2015-01-27 | 2015-01-27 | Nanostructured biofilm based on chitosan applied to a surface of cattle meat |
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| PCT/MX2015/000019 WO2016122296A1 (en) | 2015-01-27 | 2015-01-27 | Nanostructured biofilm based on chitosan applied to a surface of cattle meat |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02195860A (en) * | 1989-01-21 | 1990-08-02 | Nitta Gelatin Inc | Ham-sausages and production thereof |
-
2015
- 2015-01-27 WO PCT/MX2015/000019 patent/WO2016122296A1/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02195860A (en) * | 1989-01-21 | 1990-08-02 | Nitta Gelatin Inc | Ham-sausages and production thereof |
Non-Patent Citations (2)
| Title |
|---|
| NOWZARI, F. ET AL.: "Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.", FOOD CHEMISTRY, vol. 141, 2013, pages 1667 - 1672 * |
| PEREDA,M. ET AL.: "Bio-películas para the envasado of alimentos: proteínas and carbohidratos.", CIENCIA E INVESTIGACIÓN, vol. 62, no. 2, 2014, pages 36 - 50 * |
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