Tecnología de recubrimientos comestibles en la Nutrición: Sostenibilidad y conservación de la calidad de alimentos con extractos naturales
DOI:
https://doi.org/10.33448/rsd-v14i9.49550Palabras clave:
Conservación de alimentos, Seguridad alimentaria, Sostenibilidad, Extractos naturales.Resumen
Los recubrimientos comestibles enriquecidos con extractos naturales han sido investigados como uma alternativa sostenible para la conservación de alimentos, ayudando a mantener sus propiedades físico-químicas. Este estudio tuvo como objetivo revisar y evaluar el uso de extractos naturales en recubrimientos comestibles, así como sus efectos sobre la seguridad alimentaria y la extensión de la vida útil en diferentes categorías de alimentos. Se realizó una revisión integradora de la literatura, basada en publicaciones científicas en portugués e inglés entre los años 2010 y 2025. Los resultados muestran que los alimentos recubiertos presentaron mejoras en atributos sensoriales como color, olor, sabor, textura y aceptación general, además de una reducción en la tasa de deterioro y la inhibición del crecimiento microbiano. Por lo tanto, el uso de recubrimientos con extractos naturales se presenta como una estrategia prometedora para la conservación de alimentos, respondiendo a la demanda de los consumidores por productos más saludables y ambientalmente sostenibles.
Referencias
Alvarez, M. V., Ponce, A. G. & Moreira, M. Del R. (2013). Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli. LWT - Food Science and Technology. 50(1), 78–87.
Andriani, V. & Handayani, N. A. (2023). Recent technology of edible coating production: A review. Materials Today: Proceedings. 87, 200-6.
Antonino, C. et al. (2024). Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods. Journal of Food Science. 89(2), 748–72.
Armghan K, M. et al (2022). Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review. International Journal of Food Properties. 25(1), 1817–47.
Bajaj, K. et al. (2023). Edible coatings enriched with plant-based extracts preserve postharvest quality of fruits: A review. Progress in Organic Coatings. 182, 107669.
Cenobio-Galindo, A. J. et al. (2019). Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation. Antioxidants. 8(10), 500.
Chen, H. et al. (2019). Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers. 11(12), 2039.
Díaz-Montes, E. & Castro-Muñoz, R. (2021). Edible films and coatings as food-quality preservers: An overview. Foods. 10(2), 249.
Emamifar, A. & Bavaisi, S. (2020). Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.). Journal of Food Measurement and Characterization. 14(2), 1012–24.
Esyanti, R. R. et al. (2019). Chitosan Nanoparticle-Based Coating as Post-harvest Technology in Banana. Journal of Physics: Conference Series. 1204, 012109.
Falcó, I. et al. (2019). On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocolloids. 92, 74–85.
Garcia, F. & Davidov‐Pardo, G. (2021). Recent advances in the use of edible coatings for preservation of avocados: A review. Journal of Food Science. 86(1), 6–15.
Guerrero, A. et al. (2020). Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage. Journal of the Science of Food and Agriculture. 100(2), 656–64.
Jodhani, R. & Nataraj, M. (2021). Aloe vera gel and lemon peel extract as edible coatings on bananas. Food Science & Nutrition (similar or same as Odetayo. 15 (3), 2318–2328. doi:10.1007/s11694-021-00822-z.
.
Joseph-Leenose-Helen, J. et al. (2022). Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese. Ultrasonics Sonochemistry. 82, 105914.
Kawhena, T. G., Opara, U. L. & Fawole, O. A. (2021). A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in ‘Wonderful’ Pomegranate. Molecules. 26(11), 3367.
Kraśniewska, K. et al. (2014). The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology. 90, 63–72.
kubheka, S. F. et al. (2020). Evaluating the Efficacy of Edible Coatings Incorporated with Moringa Leaf Extract on Postharvest of ‘Maluma’ Avocado Fruit Quality and Its Biofungicidal Effect. HortScience. 55(4), 410–5.
Kulawik, P. et al. (2019). The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C. Food Control. 100, 83–91.
Li, J. et al. (2020). Molecular cloning and expression analysis of EjSWEET15, enconding for a sugar transporter from loquat. Scientia Horticulturae. 272, 109552.
Li, X. et al. (2019). Rhubarb extract incorporated into an alginate-based edible coating for peach preservation. Scientia Horticulturae. 257, 108685.
Marcinkowska-Lesiak, M. et al. (2021). Application of propolis extract in gelatin coatings as environmentally friendly method for extending the shelf life of pork loin. Coatings. 11(8), 979.
Maringgal, B. M. (2020). Recent advance in edible coating and its effect on fresh/ fresh-cut fruits quality. Trends in Food Science & Technology. 96, 253-267. https://doi.org/10.1016/j.tifs.2019.12.024.
Mehdizadeh, T., & Mojaddar Langroodi, A. (2019). Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. International Journal of Biological Macromolecules. 141, 401–9.
Milani, J. M. & Nemati, A. (2022). Lipid-Based Edible Films and Coatings: A Review of Recent Advances and Applications. Journal of Packaging Technology and Research. 6(1), 11–22.
Nain, N. et al. (2021). Recent Developments in Edible Coatings for Fresh Fruits and Vegetables. Journal of Horticultural Research. 29(2), 127–40.
Nair, M. S. et al. (2020). Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. International Journal of Biological Macromolecules. 164, 304–20.
Negi, P. & Tharanathan, R. N. (2012). Biopolymer and plant extracts in edible coating applications. Food Reviews International. 156(1):7-17. doi: 10.1016/j.ijfoodmicro.2012.03.006.
Nunes, C. et al. (2023). Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing. Foods. 12(17), 3308.
Pereira A. S. et al. (2018). Metodologia da pesquisa científica. [e-book gratuito]. Santa Maria/RS. Ed. UAB/NTE/UFSM. 9).
Ping-Ping, W. et al. (2020). Effect of Fructus Mori. bioactive polysaccharide conjugation on improving functional and antioxidant activity of whey protein. International Journal of Biological Macromolecules. 148, 761–7.
Priya, K., Thirunavookarasu, N. & Chidanand, D. V. (2023). Recent advances in edible coating of food products and its legislations: A review. Journal of Agriculture and Food Research. 12, 100623.
Salehi, F. (2020). Edible Coating of Fruits and Vegetables Using Natural Gums: A Review. International Journal of Fruit Science. 20(sup2), S570–S589.
Santos, L. L. V. D. et al. (2024). Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage. Observatório De La Economía Latinoamericana. 22(5), e4535.
Saravani, M. et al. (2019). Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system. Food Science & Nutrition. 7(3), 959–68.
Sharma, L. & Saxena, A. (2020). Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables. Biopolymer-Based Formulations.
Shi, Yunqi et al. 2019. The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system. Food Hydrocolloids. 87, 582–92.
Synowiec, A. et al. (2014). Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions. Innovative Food Science & Emerging Technologies. 23, 171–81.
Xing, Y. et al. (2020). Effect of chitosan/Nano-TiO2 composite coatings on the postharvest quality and physicochemical characteristics of mango fruits. Scientia Horticulturae. 263, 109135.
Yadav, A. et al. (2022). Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato ( Solanum lycopersicum L.): An overview. Journal of Food Science. 87(6), 2256-90.
Yaghoubi, M. et al. (2021). Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers. 13(5), 716.
Youssef, K. et al. (2019). Synergistic effect of a novel chitosan/silica nanocomposites-based formulation against gray mold of table grapes and its possible mode of action. International Journal of Biological Macromolecules. 141, 247–58.
Yu, D., Regenstein, J. M. & Xia, W. (2019). Bio-based edible coatings for the preservation of fishery products: A Review. Critical Reviews in Food Science and Nutrition. 59(15), 2481–93.
Zhang, H. et al. (2020). Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices. Meat Science. 166, 108137.
Descargas
Publicado
Número
Sección
Licencia
Derechos de autor 2025 Samira Lima Barros, Lorena Limão Vieira dos Santos, Tatiane Vansoski Araujo
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Los autores que publican en esta revista concuerdan con los siguientes términos:
1) Los autores mantienen los derechos de autor y conceden a la revista el derecho de primera publicación, con el trabajo simultáneamente licenciado bajo la Licencia Creative Commons Attribution que permite el compartir el trabajo con reconocimiento de la autoría y publicación inicial en esta revista.
2) Los autores tienen autorización para asumir contratos adicionales por separado, para distribución no exclusiva de la versión del trabajo publicada en esta revista (por ejemplo, publicar en repositorio institucional o como capítulo de libro), con reconocimiento de autoría y publicación inicial en esta revista.
3) Los autores tienen permiso y son estimulados a publicar y distribuir su trabajo en línea (por ejemplo, en repositorios institucionales o en su página personal) a cualquier punto antes o durante el proceso editorial, ya que esto puede generar cambios productivos, así como aumentar el impacto y la cita del trabajo publicado.
