Avances recientes para aumentar la vida útil y la seguridad de los alimentos envasados
DOI:
https://doi.org/10.15517/am.v33i3.48389Palabras clave:
envases, aditivos alimentarios, sensores, antioxidantes, agentes antimicrobianosResumen
Introducción. El envasado de alimentos ha jugado un papel importante y variado, de acuerdo con los requerimientos y demandas del mercado. Actualmente, estas necesidades se centran en el objetivo de tener alimentos seguros e inocuos durante el mayor tiempo posible. Para ello, se ha ampliado el estudio y desarrollo de nuevas tecnologías para el envasado de alimentos, que aportan las condiciones y características necesarias para conseguir el objetivo propuesto. Objetivo. Presentar los avances más recientes en el campo de los envases para alimentos (activos e inteligentes). Desarrollo. Este trabajo presenta diferentes técnicas y criterios que se consideran utilizados para proponer el concepto de envase activo. Reuniendo las condiciones necesarias para el suministro o supresión de sustancias benéficas o dañinas, contribuyendo a la conservación y deterioro de los alimentos contenidos. En algunos casos, se incorporan diversos compuestos, en su mayoría de origen natural, para contrarrestar el deterioro de los alimentos como es el caso de antioxidantes, antimicrobianos, absorbedores de oxígeno, dióxido de carbono y etileno. Además, se presenta la tecnología conocida como embalaje inteligente, dotado de los recursos necesarios para monitorizar e interpretar el estado interno del envase, y con la capacidad de comunicar esta condición de manera visual para ser identificado por los consumidores, comerciante y fabricantes. En ambos casos, se busca eliminar o retardar la modificación indeseada de los alimentos y sus implicaciones sobre la salud humana. Conclusiones. La generación de envases activos e inteligentes representa una importante innovación, que logra incrementar la vida útil de los alimentos, en condiciones aptas para su consumo. Alcanzando un considerable impacto económico de los sectores involucrados. Estos nuevos desarrollos requieren una evaluación individual de cada alimento específico frente a los componentes utilizados. Para conocer las concentraciones, según la característica que se requiera controlar, y de este modo, comprender las posibles interacciones
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