Filmes biopoliméricos biodegradáveis inteligentes e ativos contendo antocianinas: uma revisão
DOI:
https://doi.org/10.34188/bjaerv7n4-041Palavras-chave:
polissacarídeos naturais, embalagem ativas e inteligentes, biodegradável, compostos bioativosResumo
A embalagem tradicional de alimentos é projetada principalmente para estender a vida útil dos alimentos e fornecer informações sobre o produto aos consumidores. Na última década, a embalagem inteligente surgiu como um sistema inovador de embalagem de alimentos que integra funcionalidades inteligentes, tornando-se uma área de pesquisa de ponta. Das inúmeras abordagens neste campo, os polissacarídeos surgiram como materiais altamente promissores para sistemas inteligentes de embalagem de alimentos devido às suas propriedades vantajosas, incluindo biocompatibilidade, biodegradabilidade, não toxicidade e renovabilidade. O objetivo deste estudo é fornecer uma visão geral abrangente dos últimos resultados de pesquisa no desenvolvimento e aplicação de materiais de embalagem de alimentos inteligentes usando polissacarídeos naturais. Os mecanismos de formação de filme e fatores de influência de filmes baseados em polissacarídeos são enfatizados, com a exploração de polissacarídeos naturais extraídos de diferentes fontes, como alginato de sódio, quitosana, gelatina, etc. Além disso, os desafios e as perspectivas futuras do uso de polissacarídeos em materiais de embalagem de alimentos inteligentes são discutidos. O estudo resume sistemas de embalagem inteligentes polissacarídeos, destacando o alginato de sódio. Substâncias como plastificantes, óleos essenciais e nanocompósitos (nanoZnO) podem ser adicionadas para melhorar as propriedades do filme e expandir a faixa de aplicação. Filmes baseados em polissacarídeos demonstram potencial significativo para uso em sistemas de embalagem inteligentes, incluindo indicadores, sensores e portadores de dados. No entanto, a falta de validação clínica em relação à toxicidade dos pigmentos indicadores e a natureza hidrofílica dos filmes baseados em polissacarídeos têm dificultado seu uso comercial em embalagens de alimentos.
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