SciELO - Scientific Electronic Library Online

 
vol.37 número1Impacto de Azospirillum Brasilense, una Rizobacteria que estimula la producción del Ácido Indol-3-Acético como el mecanismo de mejora del crecimiento de las plantas en los cultivos agrícolasHidroboración, una breve revisión histórica a través de vistas mecanicistas, parte I: olefinas alifáticas y aromáticas como sustratos de adición; el cuaderno de química orgánica, N ° 15 índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

Links relacionados

Compartir


Revista Boliviana de Química

versión On-line ISSN 0250-5460

Resumen

AGUILAR-DURAN, Jesús A.; GARCIA LEON, Israel  y  QUIROZ VELASQUEZ, Jesús Di Cario. Elongation of shelf life of fruits by the use of biofilms. Rev. Bol. Quim [online]. 2020, vol.37, n.1, pp. 40-45. ISSN 0250-5460.

Abstract One of the main problems in fruit preservation is its short shelf life, a detrimental fact that causes incalculable losses to the food industry. Take, for example, strawberries, blackberries and raspberries, time-labile fruits with a high market demand due to their nutritional properties (antioxidants, minerals and organic acids). One of the alternatives that exist to extend the shelf life of fruits is the use of edible covers or biofilms. These can be composed of hydrocolloids, proteins, lipids or a combination of all three, each material gives specific properties to these coatings. The qualities of biofilms, when applied in the perpetuation of shelf life of fruits, are the reduction of water loss, the loss of phenolic compounds and the retardation of enzymatic oxidation, in addition to allowing the addition of antioxidants or antimicrobial, without affecting the organoleptic properties of the fruit.

Palabras clave : Biofilms; Edible covers; Types of biofilms.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License