Advances in preservation of fruits and vegetables with bioactive coatings

Detalhes bibliográficos
Autor(a) principal: Molina, R.
Data de Publicação: 2015
Outros Autores: Vicente, A. A., Aguilar, Cristóbal N.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/41595
Resumo: Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible fi lms and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specifi c or tailor-made edible fi lms and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible fi lms and coatings for fruits and vegetables in order to defi ne the challenges and opportunities that this topic of study in the fi eld of science, technology and food engineering.
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spelling Advances in preservation of fruits and vegetables with bioactive coatingsadditivesshelf lifeindustrial applicationsregulationcommertial manufactureBioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible fi lms and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specifi c or tailor-made edible fi lms and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible fi lms and coatings for fruits and vegetables in order to defi ne the challenges and opportunities that this topic of study in the fi eld of science, technology and food engineering.Los autores agradecen el apoyo fi nanciero brindado por el Consejo Nacional de Ciencia y Tecnología (CONACYT), a la Dra. Blanca Valdivia Urdiales por el apoyo brindado en la escritura de este manuscrito y al M.C. Jorge Alejandro Aguirre Joya por la edición del mismo.Universidade Federal do Paraná (UFPR)Universidade do MinhoMolina, R.Vicente, A. A.Aguilar, Cristóbal N.20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/41595engMolina, R.; Vicente, A. A.; Aguilar, Cristóbal N., Advances in preservation of fruits and vegetables with bioactive coatings. Boletim do Centro de Pesquisa de Processamento de Alimentos, 33(2), 45-58, 20151983-97741983-977410.5380/cep.v33i2.46231http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/indexinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:16:13Zoai:repositorium.sdum.uminho.pt:1822/41595Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:08:44.778811Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Advances in preservation of fruits and vegetables with bioactive coatings
title Advances in preservation of fruits and vegetables with bioactive coatings
spellingShingle Advances in preservation of fruits and vegetables with bioactive coatings
Molina, R.
additives
shelf life
industrial applications
regulation
commertial manufacture
title_short Advances in preservation of fruits and vegetables with bioactive coatings
title_full Advances in preservation of fruits and vegetables with bioactive coatings
title_fullStr Advances in preservation of fruits and vegetables with bioactive coatings
title_full_unstemmed Advances in preservation of fruits and vegetables with bioactive coatings
title_sort Advances in preservation of fruits and vegetables with bioactive coatings
author Molina, R.
author_facet Molina, R.
Vicente, A. A.
Aguilar, Cristóbal N.
author_role author
author2 Vicente, A. A.
Aguilar, Cristóbal N.
author2_role author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Molina, R.
Vicente, A. A.
Aguilar, Cristóbal N.
dc.subject.por.fl_str_mv additives
shelf life
industrial applications
regulation
commertial manufacture
topic additives
shelf life
industrial applications
regulation
commertial manufacture
description Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible fi lms and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specifi c or tailor-made edible fi lms and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible fi lms and coatings for fruits and vegetables in order to defi ne the challenges and opportunities that this topic of study in the fi eld of science, technology and food engineering.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/41595
url http://hdl.handle.net/1822/41595
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Molina, R.; Vicente, A. A.; Aguilar, Cristóbal N., Advances in preservation of fruits and vegetables with bioactive coatings. Boletim do Centro de Pesquisa de Processamento de Alimentos, 33(2), 45-58, 2015
1983-9774
1983-9774
10.5380/cep.v33i2.46231
http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/index
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal do Paraná (UFPR)
publisher.none.fl_str_mv Universidade Federal do Paraná (UFPR)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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