Edible coatings used for conservation of minimally processed vegetables: a review
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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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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1797052653955448832 |