Membrana de celulose bacteriana regenerada aplicada em embalagens de alimentos
Resumo
Traditional food packaging has the function of protecting and conserving
as much as possible the packaged food against spoilage caused by damage
environmental conditions, acting as an inert barrier, enabling its handling, transport and
distribution safely and efficiently. To meet consumer demand
for products with superior qualities, safer, healthier and with less
preservatives, research aimed at improving functional packaging, such as active and intelligent packaging, which prolongs stability and/or indicates the
packaged product quality, have been developed. Currently, the
plastic packaging is the most used in the world due to its characteristics
that include lightness, low cost and high performance, generating a huge volume of
polluting solid waste, as a result of the disposal of this material. The
development of packaging made of biodegradable materials,
from natural sources, such as bacterial cellulose, have been
by the need not only to reduce, but also to replace the use of plastic
in the packaging of food products. Bacterial cellulose is quite versatile,
the incorporation of this biopolymer in the production of nanocomposites for the manufacture of
food packaging is a major advance in the search for more
sustainable. Bacterial cellulose packaging is water resistant,
biodegradable and with the incorporation of additives can present
antioxidants and antibacterials. In order to reduce production costs,
by-products of the food industry have been studied as alternative sources of
substrate seeking to expand the use of bacterial cellulose, which is still limited to
high-value niche markets. In the present work, alternatives are presented
latest and most sustainable food packaging production employing
regenerated bacterial cellulose and its prospects for the future.
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