Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, RJ, Brazil.
Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil.
Crit Rev Food Sci Nutr. 2021;61(12):2090-2097. doi: 10.1080/10408398.2020.1772715. Epub 2020 Jun 5.
The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.
由于水果膜包装具有环保、无毒、可食用的特点，因此在科学研究中越来越受到关注。替代包装的发展有助于最大限度地减少大量使用不可生物降解塑料造成的环境影响，并有利于减少水果收获后的损失/浪费。此外，由于这些水果薄膜中含有抗氧化和抗菌化合物，它们可以迁移到食品基质中，作为天然添加剂发挥作用，因此这些薄膜具有成为功能性包装的潜力。与从水果粉或提取物中开发可生物降解薄膜相比，使用水果泥来开发可生物降解薄膜可能更简单、更实际，因为这样可以减少制备成膜溶液所需的时间、能源和资源。更好地了解机械性能、生物活性化合物和潜在应用对于探索生产和使用这些薄膜的新方法具有重要意义。在本研究中，我们简要回顾了水果泥薄膜的一般特性，强调了它们作为食品包装的特点。
