The film consists of a transparent gelatin made from tapioca starch (cassava) and a biodegradable polymer known as polybutylene adipate-coterephtalate (PBAT). In addition, two antibacterial agents were added to this mixture: Nisin Z and lauric arginate. shellfish were submerged in this gel, which dries and creates a flexible film that conforms to the shape; subsequently the product was vacuum packed and refrigerated or frozen. During storage, the antibacterials gradually proceeded to kill the microorganisms present.
Source: Industry and Food Magazine