Recubrimientos comestibles con materiales micro/nanoestructurados para la conservación de frutas y verduras: una revisión
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Los recubrimientos comestibles para frutas y verduras han logrado prolongar la vida útil de los alimentos postcosecha, dichos recubrimientos a base polisacáridos o proteínas, que incorporan en su formulación lípidos y plastificantes, sirven de barrera para intercambio gaseoso, protegen a los alimentos debido a sus propiedades mecánicas, reducen pérdidas nutricionales y organolépticas, no alteran la composición fisicoquímica y adicionan protección antimicrobiana. Actualmente, los recubrimientos comestibles están formados a base de compuestos bifásicos o trifásicos combinados en una matriz polimérica que potencializan, funcionalizan o adicionan nuevas propiedades al recubrimiento, que vinculado al uso de la nanotecnología en la industria alimentaria han permitido obtener nuevos recubrimientos comestibles, incorporando a la matriz polimérica compuestos antimicrobianos, antioxidantes y con potencial bioactivo. Adicionalmente, el uso de métodos de homogenización como microfluidización y ultrasonicación permiten obtener nanoemulsiones con tamaño de gota nanométrica y uniformes, brindando al recubrimiento nuevas características que en conjunto con el uso del electrospinning (electrohilado), como método físico de aplicación del recubrimiento, se puede obtener nanofibras con alto potencial para el control microbiológico, organoléptico y nutricional, aplicable para la conservación de frutas y verduras. Este artículo revisa el uso de algunas innovaciones en recubrimientos comestibles con material nanoestructurado para la conservación de frutas y verduras.
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