Abstract: The present invention is related to packages to the food industry. Particularly, it is related to natural active packages for preserving bakery products against microorganism damage. More particularly, the invention is related to an antifungal active package comprising a multilayer polymer film with an internal polymer coating comprising mustard oil as natural essential oil having antifungal properties, useful for extending the half-life of celiac bakery products, preferably, a celiac bread.

Abstract: The present invention is related to polymer nanocomposites, and mor particularly, to polymer nanocomposites comprising a melting mixture of virgin PET (vPET), post-consumer recycled PET (RPET) and nanoclay; method for preparing such polymer nanocomposite or polymer nanocomposite composition; and its use in the manufacture of films or molded articles including packages, containers, fibers, among others.

Abstract: A process for obtaining a film comprised of the incorporation of naturally-sourced antimicrobial agents in a polymeric structure to develop packages for increasing the shelf life of refrigerated meat, preferentially refrigerated fresh salmon, wherein said process comprises the following steps: a) obtaining microcapsules of a naturally-sourced antimicrobial agent in an enveloping medium, comprising the steps of: a1) producing an aqueous phase dissolving gum arabic (Quimatic) and Tween 20 in distilled water; a2) producing an oily phase through a solution of the naturally-sourced antimicrobial agent with a mixture of thymol and carvacrol; a3) preparing an emulsion incorporating the aqueous phase onto the oily phase; b) incorporating the microcapsules into polymers, previously treating them in order to reduce their surface tension (corona treatment), the microcapsules settling over the film, and letting them dry on a stove at controlled temperature.

Abstract: A process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure for the development of packages designed to increase the shelf life of chilled or refrigerated meat, preferably fresh chilled salmon; said process comprises the following steps: a) mixing a first extrusion of the antimicrobial active agent with low density polyethylene powder to obtain a pellet; b) a second extrusion to obtain a film incorporating the pellet obtained in step (a) in a proportion of 10% polyethylene pellets; c) conduct a three-layer coextrusion to develop the film into which the antimicrobial agent is incorporated, wherein the antimicrobial active agent is incorporated into the film layer which is in direct contact with salmon, where the binder, the middle and the outer structure of the film, provide the requirements for the film structure, without the incorporation of the active agent.