Revestimentos comestíveis usados para conservação de vegetais minimamente processados: uma revisão
DOI:
https://doi.org/10.33448/rsd-v9i8.6018Palavras-chave:
Embalagem ativa; Biopolímeros; Vida útil.Resumo
O mercado de vegetais minimamente processados (VMP) vem crescendo nas últimas décadas. Esse crescimento está relacionado com a mudança no estilo de vida e hábitos alimentares dos consumidores, que buscam alimentos práticos e saudáveis para consumo. Manter as características e qualidade dos VMP é um dos principais desafios dos produtores e comerciantes. Etapas do processamento mínimo aumentam a perecibilidade desses VMP, aumentando reações oxidativas e elevando da sua taxa metabólica. Pesquisas voltadas para desenvolvimento de tecnologias que reduzam essas reações ganharam destaque. Filmes e revestimentos comestíveis produzidos de fontes naturais surgiram como embalagens alternativas para aplicações em alimentos e receberam atenção devido às suas vantagens como natureza biodegradável e renovável, disponibilidade e custo. O uso de revestimentos comestíveis na conservação de vegetais na condição pós-colheita, sejam intactos ou minimamente processados, têm sido apontados como uma tecnologia emergente e de grande potencial, visto que conseguem controlar a atmosfera interna dos VMP. Biopolímeros como polissacarídeos, lipídeos e proteínas têm sido avaliados na formulação desses revestimentos. A escolha do material apropriado dependerá das características do vegetal, do biopolímero e dos objetivos almejados para o revestimento. Esta revisão, tem por objetivo apresentar alguns exemplos de aplicação, os principais tipos de coberturas comestíveis e técnicas de aplicação utilizadas em VMP com base na literatura, com o intuito de auxiliar uma escolha que possa gerar uma maior eficiência da cobertura.
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Copyright (c) 2020 Maria Clara Guimarães, Joyce Fagundes Gomes Motta, Dayana Ketrin Silva Francisco Madella, Lívia de Aquino Garcia Moura, Carlos Eduardo de Souza Teodoro, Nathália Ramos de Melo
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