Aplicación de films comestibles en la industria alimentaria

• Autor: Barboza Paredes, Fressia De Lourdes
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/4410
• Enlace del recurso: https://hdl.handle.net/20.500.14414/4410
• Nivel de acceso: acceso abierto
• Materia: Biopolímeros, Aceites esenciales, Películas comestibles, Recubrimientos comestibles

The objective of this review is present and analyze the latest research on the application of edible films in the food industry; in order to encourage its use in food preservation. The use of edible films this extended mainly on fresh and minimally processed products, a lesser extent applications found in cheese and bakery products. Edible films application depends on the type of food being treated and the desired objective. In meat products search to reduce moisture loss, prevent fat oxidation and to gurantee the microbiological quality during storage. The main objective in horticultural products is slowing the metabolic processes of respiration and transpiration, and ensuring the microbiological quality. In all cases mostly films compounds for hydrocolloid are employed (providing the gas barrier property and improves the mechanical properties) and lipids (provides moisture barrier), with the addition of additives (antimicrobials and antioxidants). Currently, there is strong trend of using edible films, as support of antimicrobial agents and natural antioxidants; it is the most used essential oils.