Colombia. Edible biomolecule-based coatings for three new fish meat products were developed by the U.N. Institute of Food Science and Technology (ICTA).
These covers, present in the ethanolic extracts of propolis and essential oil, were designed for native Colombian species such as cachama, yamú and bocachico.
The students of the Master's Degree in Food Science and Technology developed nuggets, luncheon fish and fillets from these fish and tilapia, an introduced species from Africa.
The project, funded by Colciencias, used compounds extracted from the natural microbiota, a chitosan polymer obtained from the shells of crustaceans. As a polymeric base, laurel essential oil and propolis extract were used, which prevent microbial activity and are antioxidants.
The coating, in addition to extending the shelf life of the product by more than 15 days, would eliminate the use of chemicals for its conservation. "It is a system in which components are added that can be consumed with food," explained Professor Héctor Suárez Mahecha, Ph.D. in Food Science.
The coating is formed by immersing the feed in the ethanolic extracts of propolis and essential oil, which create a layer of solution that is then dried.
