Recubrimientos de materiales por lecho fluidizado y lecho en chorro: un estudio comparativo
DOI:
https://doi.org/10.33448/rsd-v11i17.38731Palabras clave:
Biopolímeros; Recubrimientos comestibles; Lechos fluidizados; Lechos en chorro.Resumen
El mayor desafío para la industria alimentaria es la pérdida de calidad de los productos alimenticios durante el almacenamiento. Una alternativa potencial es la aplicación de recubrimientos que proporcionen propiedades de barrera contra la humedad. El recubrimiento de productos con solución por técnicas de aspersión (lechos fluidizados y chorros) se ha desarrollado en la industria farmacéutica y alimentaria. Materiales tales como proteínas, carbohidratos y polisacáridos han sido ampliamente utilizados debido a su biodegradabilidad, biocompatibilidad, no toxicidad y disponibilidad. Este artículo revisa el estado actual de la tecnología de lecho fluidizado y en chorro basado en la estrategia de búsqueda para comprender el desarrollo de estas técnicas en materiales de recubrimiento (partículas, biopolímeros, semillas, extractos y aceites). Esta revisión tiene como objetivo proporcionar información sobre los métodos generales de recubrimiento de productos, como el rociado en lecho fluidizado y el vertido. Esta revisión adoptó un enfoque sistemático para investigar y analizar cuidadosamente los estudios bibliográficos publicados desde los informes iniciales hasta 2021. Después de buscar en Science Direct, Scopus, Web of Science, Capes Perididodos y FSTA - Food Science and Technology Abstracts, se evaluaron los estudios en este estudio. Esta revisión concluye que se realizó un abordaje que arrojó resultados interesantes sobre productos secos, dispositivo de recubrimiento, productos recubiertos con alto valor biológico y tecnológico. Sin embargo, se necesita un enfoque más detallado para avanzar en el conocimiento y acelerar el desarrollo de estos productos para seleccionar materiales de recubrimiento y métodos de aplicación utilizados ampliamente a escala industrial y de laboratorio.
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Derechos de autor 2022 Glauce Vasconcelos da Silva Pereira; Gleice Vasconcelos Pereira do Lago; Márcio Marcelo da Silva Pessoa; Nathiel Sarges Moraes ; Maria Jaqueline Bailão Silva; Fabrine Silva Alves; Rafael Nascimento Queiroz; José de Arimatéia Rodrigues do Rego; Davi do Socorro Barros Brasil
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