Películas y recubrimientos comestibles: concepto, aplicación y uso postcosecha de frutas y hortalizas
DOI:
https://doi.org/10.33448/rsd-v11i9.31418Palabras clave:
Biopolímeros; Embalajes biodegradable; Conservación de los alimentos.Resumen
Hasta hace poco tiempo, el sabor y la apariencia eran los atributos más importantes de las frutas y otras verduras frescas, pero hoy en día, los consumidores están más preocupados por la seguridad alimentaria y los valores nutricionales, exigiendo el uso de menos productos químicos en las frutas y verduras. . En este contexto, se ha prestado mucha atención a la búsqueda de sustancias naturales capaces de actuar como antimicrobianos y antioxidantes, siendo una alternativa a los productos utilizados en el mantenimiento de la calidad de los alimentos. Este mayor interés se ha intensificado debido a las preocupaciones sobre los recursos naturales limitados de la reserva de combustibles fósiles y el impacto ambiental causado por el uso de materiales de embalaje a base de plástico no biodegradables. La demanda de productos renovables y biodegradables se ha convertido en una estrategia importante en el esfuerzo por reducir el impacto contaminante de los envases en el medio ambiente. Para superar este problema, se puede utilizar un enfoque de recubrimiento comestible en el que los biopolímeros surjan como posibles reemplazos de los materiales de envasado a base de petróleo. Conocidos como “plásticos verdes” o bioplásticos, están hechos de polímeros biodegradables como almidones, celulosa, alginato de sodio, entre otros, y se están realizando numerosos estudios para investigar la capacidad de los recubrimientos comestibles para preservar la calidad y prolongar la vida útil de las frutas y hortalizas frescas al actuar regulando las actividades metabólicas de las frutas además de la adición de principios activos que interactúan con el producto.
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