Embalagens ativas: uma alternativa para vegetais minimamente processados?
DOI:
https://doi.org/10.33448/rsd-v11i10.33043Palavras-chave:
Tecnologia de alimentos; Conservação de alimentos; Embalagens ativas; Embalagens celulósicas; Vegetais minimamente processados.Resumo
A demanda por frutas e hortaliças prontas para o consumo é crescente, com destaque ao mercado de vegetais minimamente processados (VMP). Esse aumento está vinculado ao elevado valor nutricional e aos benefícios à saúde associados ao consumo regular desses alimentos. Entretanto, os danos causados pelo processamento mínimo nos vegetais os tornam mais susceptíveis a deterioração. Neste contexto, as embalagens, em especial as embalagens ativas, desempenham um papel importante na preservação das características sensoriais, nutricionais e qualidade microbiológica desses produtos. Desta forma, essa revisão objetivou avaliar o efeito das embalagens ativas em VMP. Baseado nos estudos descritos na literatura, verifica-se que a utilização de filmes e revestimentos ativos podem atuar minimizando a perda de umidade e a oxidação de diferentes componentes (como lipídios e pigmentos), bem como retardar a deterioração microbiana, inclusive restringindo o crescimento de microrganismos patogênicos. Essas ações permitem prologar a vida útil desses alimentos. Portanto, a tecnologia de embalagem ativa tem mostrado resultados positivos e promissores para manter a qualidade, a segurança e as propriedades sensoriais desses alimentos, no entanto, observa-se a necessidade da realização de mais estudos relacionados ao custo e escalabilidade destes materiais aplicados em VMP.
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