Valorización del almidón en recubrimientos comestibles para prolongar la vida útil de frutas: una revisión sistemática

Valorization of starch in edible coatings to extend the shelf life of fruit: a systematic review

Autores/as

DOI:

https://doi.org/10.61210/kany.v4i1.253

Palabras clave:

recubrimientos comestibles, almidón, vida útil poscosecha, frutas frescas

Resumen

Las pérdidas poscosecha de frutas representan un desafío crítico para la seguridad alimentaria global, con deterioros estimados entre el 25% y el 40% de la producción mundial. El objetivo de esta revisión sistemática fue analizar el potencial de valorización del almidón en recubrimientos comestibles para prolongar la vida útil poscosecha de frutas frescas, evaluando su eficacia a través de parámetros fisicoquímicos, bioquímicos y microbiológicos en comparación con frutas sin recubrimiento. La búsqueda bibliográfica se realizó en ScienceDirect y web of Science mediante la ecuación "edible coatings" AND "starch" AND "fruit", aplicando el protocolo PRISMA y el marco PICO. De 915 resultados identificados, se incluyeron 35 artículos experimentales publicados entre 2021 y 2025, procedentes de 13 países. Los resultados evidencian que el 100% de los estudios reportó al menos un parámetro de conservación significativamente mejorado frente al control. Se identificaron más de 14 fuentes de almidón, con predominio de fuentes no convencionales y subproductos agroindustriales. La extensión de vida útil cuantificada osciló entre +30% y +220%, siendo las formulaciones combinadas con aceites esenciales, extractos vegetales y biosurfactantes las de mayor eficacia. El 30% de los estudios empleó enfoques nanotecnológicos con resultados promisorios en propiedades de barrera y control microbiano.

 

Citas

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Archivos adicionales

Publicado

07/31/2026

Cómo citar

Chávez Torres, J. J., Echevarria Victorio, J. P., & Ramirez-Tixe, E. E. (2026). Valorización del almidón en recubrimientos comestibles para prolongar la vida útil de frutas: una revisión sistemática: Valorization of starch in edible coatings to extend the shelf life of fruit: a systematic review. KANYÚ, 4(1). https://doi.org/10.61210/kany.v4i1.253

Número

Vol. 4 Núm. 1 (2026): Kanyú (Volumen 4 - Núm. 1), 2026

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Derechos de autor 2026 Jimy Jefferson Chávez Torres, Jimmy Pablo Echevarria Victorio, Edson Elvis Ramirez-Tixe

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