Aplicación de película comestible a base de proteína-pectina para prolongar la vida en anaquel en arándanos
DOI:
https://doi.org/10.59741/agri.v1i1.6Palabras clave:
pectina, películas comestibles, proteína, vida de anaquelResumen
El empacado de alimentos ecoamigable ha retomado gran importancia en los últimos años debido a que se ha generado conciencia respecto
al uso excesivo de materiales plásticos de empaque. Así mismo, la población ha retornado al consumo de alimentos que benefician la salud,
como los arándanos, que tienen gran cantidad de compuestos bioactivos, pero corta vida de anaquel. Las películas comestibles representan
una alternativa viable de conservación, para lo cual se formuló una a base de pectina (0.4% p/v), proteína (0.4% p/v) y glicerol como plastificante para aplicarla en arándanos y así conservarlos a temperatura ambiente por cinco días. La película presentó una permeabilidad al vapor de agua de 75.82 x 10-11 g/m s Pa, lo cual permite reducir la
pérdida de agua en los arándanos un 4.42% respecto al control, y los mantiene con mejor apariencia. Por tal motivo, la aplicación de la película resulta una alternativa viable para la conservación de arándanos a temperatura ambiente en lugares calurosos y húmedos.
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