Milling science: engineer investigates the creation of a biodegradable film from rice by-products that will allow the preservation of meat products

Meat products today require packaging that not only extends their shelf life as food but is also environmentally friendly. This is the proposal of fisheries engineer Sebastián Lozano Ayala, a doctoral student in Environmental Engineering and Sciences at the National Agrarian University La Molina, who has been working on a biodegradable and bioactive film created from rice by-products that will allow meats to be preserved for longer. Engineer Sebastián Lozano explained that his research is titled "Development of a biodegradable and bioactive film from starch and phenolic compounds isolated from rice by-products and applied in the preservation of fish fillet," and it consists of extracting phenolic compounds from rice husk. Due to their bioactive nature, these compounds slow bacterial growth and increase the shelf life of any meat product. "In my thesis, I have considered bonito because it is one of the most commercially viable options," stated Sebastián Lozano. He also indicated ...