Edible coatings used for conservation of minimally processed vegetables: a review

Detalhes bibliográficos
Autor(a) principal: Guimarães, Maria Clara
Data de Publicação: 2020
Outros Autores: Motta, Joyce Fagundes Gomes, Madella, Dayana Ketrin Silva Francisco, Moura, Lívia de Aquino Garcia, Teodoro, Carlos Eduardo de Souza, Melo, Nathália Ramos de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6018
Resumo: The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.
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spelling Edible coatings used for conservation of minimally processed vegetables: a reviewRecubrimientos comestibles utilizados para la conservación de verduras mínimamente procesadas: una revisiónRevestimentos comestíveis usados para conservação de vegetais minimamente processados: uma revisãoEmbalaje activoBiopolímerosVida útil.Embalagem ativaBiopolímerosVida útil.Active packagingBiopolymersShelf-life.The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.El mercado de las verduras mínimamente procesadas (VMP) viene creciendo en las últimas décadas. Este crecimiento está relacionado con el cambio del estilo de vida y los hábitos alimenticios de los consumidores, que buscan alimentos prácticos y saludables para su consumo. Mantener las características y la calidad de las VMP es uno de los principales desafíos para los productores y los comerciantes. Las etapas de procesamiento mínimo aumentan la vida de estos VMP incrementando las reacciones oxidantes y aumentando su tasa metabólica. Investigaciones encaminadas a desarrollar tecnologías que reduzcan esas reacciones han ganado importancia. Películas y revestimientos comestibles producidos a partir de fuentes naturales han surgido como envases alternativos para aplicaciones alimentarias y han recibido atención debido a sus ventajas, como la naturaleza biodegradable y renovable, la disponibilidad y el coste. El uso de recubrimientos comestibles en la conservación de vegetales en condiciones de post cosecha, intactos o mínimamente procesados, ha sido identificado como una tecnología emergente con gran potencial, pues puede controlar la atmósfera interna de la VMP. Biopolímeros como polisacáridos, lípidos y proteínas han sido evaluados en la formulación de estos revestimientos. La elección del material apropiado dependerá de las características de la planta, del biopolímero y de los objetivos perseguidos para el recubrimiento. El presente estudio tiene objetivo presentar algunos ejemplos de aplicación, los principales tipos de recubrimientos comestibles y las técnicas de aplicación utilizadas en el VMP basadas en la bibliografía, a fin de ayudar una elección que pueda generar una mayor eficiencia de la cobertura.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. Research, Society and Development2020-07-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/601810.33448/rsd-v9i8.6018Research, Society and Development; Vol. 9 No. 8; e756986018Research, Society and Development; Vol. 9 Núm. 8; e756986018Research, Society and Development; v. 9 n. 8; e7569860182525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6018/5195Copyright (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 Melohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuimarães, Maria ClaraMotta, Joyce Fagundes GomesMadella, Dayana Ketrin Silva FranciscoMoura, Lívia de Aquino GarciaTeodoro, Carlos Eduardo de SouzaMelo, Nathália Ramos de2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6018Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:19.107170Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Edible coatings used for conservation of minimally processed vegetables: a review
Recubrimientos comestibles utilizados para la conservación de verduras mínimamente procesadas: una revisión
Revestimentos comestíveis usados para conservação de vegetais minimamente processados: uma revisão
title Edible coatings used for conservation of minimally processed vegetables: a review
spellingShingle Edible coatings used for conservation of minimally processed vegetables: a review
Guimarães, Maria Clara
Embalaje activo
Biopolímeros
Vida útil.
Embalagem ativa
Biopolímeros
Vida útil.
Active packaging
Biopolymers
Shelf-life.
title_short Edible coatings used for conservation of minimally processed vegetables: a review
title_full Edible coatings used for conservation of minimally processed vegetables: a review
title_fullStr Edible coatings used for conservation of minimally processed vegetables: a review
title_full_unstemmed Edible coatings used for conservation of minimally processed vegetables: a review
title_sort Edible coatings used for conservation of minimally processed vegetables: a review
author Guimarães, Maria Clara
author_facet Guimarães, Maria Clara
Motta, Joyce Fagundes Gomes
Madella, Dayana Ketrin Silva Francisco
Moura, Lívia de Aquino Garcia
Teodoro, Carlos Eduardo de Souza
Melo, Nathália Ramos de
author_role author
author2 Motta, Joyce Fagundes Gomes
Madella, Dayana Ketrin Silva Francisco
Moura, Lívia de Aquino Garcia
Teodoro, Carlos Eduardo de Souza
Melo, Nathália Ramos de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Guimarães, Maria Clara
Motta, Joyce Fagundes Gomes
Madella, Dayana Ketrin Silva Francisco
Moura, Lívia de Aquino Garcia
Teodoro, Carlos Eduardo de Souza
Melo, Nathália Ramos de
dc.subject.por.fl_str_mv Embalaje activo
Biopolímeros
Vida útil.
Embalagem ativa
Biopolímeros
Vida útil.
Active packaging
Biopolymers
Shelf-life.
topic Embalaje activo
Biopolímeros
Vida útil.
Embalagem ativa
Biopolímeros
Vida útil.
Active packaging
Biopolymers
Shelf-life.
description The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6018
10.33448/rsd-v9i8.6018
url https://rsdjournal.org/index.php/rsd/article/view/6018
identifier_str_mv 10.33448/rsd-v9i8.6018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6018/5195
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e756986018
Research, Society and Development; Vol. 9 Núm. 8; e756986018
Research, Society and Development; v. 9 n. 8; e756986018
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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