Envase activo: ¿una alternativa a las verduras mínimas procesadas?
DOI:
https://doi.org/10.33448/rsd-v11i10.33043Palabras clave:
Tecnología de alimentos; Conservación de alimentos; Envases activos; Embalaje celulósico; Vegetales mínimamente procesados.Resumen
La demanda de frutas y verduras listas para comer está creciendo, con énfasis en el mercado de verduras mínimamente procesadas (VMP). Este aumento está relacionado con el alto valor nutricional y los beneficios para la salud asociados con el consumo regular de estos alimentos. Sin embargo, el daño causado por un procesamiento mínimo a los vegetales los hace más susceptibles al deterioro. En este contexto, los envases, especialmente los envases activos, juegan un papel importante en la preservación de la calidad sensorial, nutricional y microbiológica de estos productos. Por lo tanto, esta revisión tuvo como objetivo evaluar el efecto de los envases activos en VMP. Con base en los estudios descritos en la literatura, parece que el uso de películas y recubrimientos activos puede actuar minimizando la pérdida de humedad y la oxidación de diferentes componentes (como lípidos y pigmentos), así como retrasando el deterioro microbiano, incluso restringiendo el crecimiento de microorganismos patógenos. Estas acciones permiten prolongar la vida útil de estos alimentos. Por lo tanto, la tecnología de empaque activo ha mostrado resultados positivos y prometedores para mantener la calidad, seguridad y propiedades sensoriales de estos alimentos, sin embargo, existe la necesidad de realizar más estudios relacionados con el costo y la escalabilidad de estos materiales aplicados en VMP.
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Derechos de autor 2022 Taciane Peron; Thamiris Carla Campos Santos; Luciene Dias Santos Silva; Tarsila Rodrigues Arruda; Bruno Ricardo de Castro Leite Júnior
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