• Camilo Caiza Escuela Superior Politécnica de Chimborazo



Palabras clave:

recubrimientos comestibles, productos alimenticios, ingredientes activos, métodos de aplicación, vida útil, propiedades sensoriales


Los recubrimientos comestibles han emergido como una tecnología prometedora en la industria alimentaria para mejorar la calidad y seguridad de los alimentos. Este artículo presenta una revisión exhaustiva de los avances y perspectivas en la aplicación de recubrimientos comestibles en productos alimenticios.  Los resultados revelaron que los recubrimientos comestibles aplicados a frutas y verduras frescas redujeron la pérdida de humedad y ralentizaron el deterioro, prolongando la vida útil en un 30%. En productos cárnicos, los recubrimientos de base proteica mostraron eficacia en la retención de la frescura y la reducción de la oxidación, mejorando la vida útil en un 20%. Además, los recubrimientos en alimentos fritos y snacks disminuyeron la absorción de grasa y mejoraron su textura. 

Los ingredientes activos utilizados, como quitosano, almidón modificado, gomas y extractos naturales, exhibieron propiedades antioxidantes y antimicrobianas. Estos ingredientes contribuyeron a reducir el crecimiento bacteriano en un 90% y retrasaron el enranciamiento en un 60%. Además, los resultados sensoriales mostraron mejoras en la aceptabilidad de los productos. El presente artículo tiene como objetivo realizar una revisión de literatura acerca de los avances en materia de tecnología de recubrimientos considerando los productos alimenticios tratados, los ingredientes activos del recubrimiento, su método de aplicación y sus resultados en términos de vida útil y resultados sensoriales 


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