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Indicadores inteligentes de frescura basados en quitosano para el control de la calidad de los alimentos: una

Santosh Kumar¹, Sehnaj Begum², Himakshi Baishya³

¹Department of Food Technology, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar 848125, India; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.

International journal of biological macromolecules

|August 28, 2025

Resumen

Los indicadores de frescura inteligentes basados en quitosano (FFI) ofrecen soluciones sostenibles para el control de la calidad de los alimentos en tiempo real. Estos indicadores biodegradables detectan marcadores de deterioro, lo que ayuda a la seguridad alimentaria y a la reducción de los residuos.

Área de la Ciencia:

Ciencias de los materiales
Ciencias de la alimentación
Biotecnología

Sus antecedentes:

La seguridad alimentaria y la reducción de residuos son desafíos críticos en la industria alimentaria moderna.
Los biopolímeros, en particular el quitosano, están ganando terreno para el envasado sostenible de alimentos debido a su biodegradabilidad y versatilidad.
Los indicadores inteligentes de frescura (IFF) están surgiendo como herramientas innovadoras para la evaluación de la calidad de los alimentos en tiempo real.

Objetivo del estudio:

Revisar el desarrollo y las aplicaciones de indicadores inteligentes de frescura basados en el quitosano (FFI).
Destacar el papel del FFI a base de quitosano en la detección de diversos marcadores de deterioro de los alimentos.
Explorar la integración de pigmentos naturales y químicos en las matrices de quitosano para mejorar la funcionalidad del FFI.

Principales métodos:

Revisión de la literatura existente sobre el FFI a base de quitosano.
Análisis de los mecanismos FFI para la detección de marcadores de deterioro como el CO2, el VBN, el etileno y los cambios de pH.
Investigación de los pigmentos naturales (antocianinas, curcumina, betalainas) y los tintes cromogénicos químicos en las matrices de quitosano.

Principales resultados:

El FFI a base de quitosano detecta eficazmente una serie de marcadores de deterioro, incluidos los gases, los metabolitos microbianos y los cambios de pH.
La integración de pigmentos naturales como las antocianinas y los tintes cromogénicos químicos mejora la sensibilidad y la indicación visual de la FFI.
FFI demuestran una aplicación exitosa en el control de la frescura de frutas, verduras, carne, mariscos y productos lácteos.

Conclusiones:

Los FFI basados en quitosano representan un avance prometedor en el envasado sostenible de alimentos y el control de calidad.
Estos indicadores proporcionan un seguimiento en tiempo real, lo que contribuye a mejorar la seguridad alimentaria y reducir el desperdicio de alimentos.
Una mayor investigación sobre la integración de pigmentos y la aplicación de FFI en diversas matrices alimentarias mejorará su viabilidad comercial.

Palabras clave:

Indicador de frescura de los alimentos Las macromoléculas El pigmento natural

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