APLICAÇÃO DE TECNOLOGIAS NÃO TÉRMICAS NA EXTENSÃO DA VIDA ÚTIL DEFRUTAS MINIMAMENTE PROCESSADAS: UMA BREVE REVISÃO
DOI:
https://doi.org/10.31692/932yt319Palavras-chave:
Conservação de alimentos, Pós colheita, Tecnologia emergenteResumo
O presente trabalho teve como objetivo realizar uma revisão sobre a aplicação de tecnologias não térmicas na conservação de frutas minimamente processadas, com ênfase nos mecanismos de ação, impactos na qualidade e desafios para utilização em escala industrial. Para isso, foi conduzida uma pesquisa nas bases de dados: web of science, science direct e google acadêmico, de caráter exploratório e descritivo, nas quais foram selecionados artigos científicos relevantes sobre o tema. A metodologia incluiu uma análise temporal, evidenciando o crescimento recente do interesse científico na área. Além disso, foi elaborado um grafo de coocorrência utilizando a biblioteca NetworkX em Python, com o objetivo de mapear as conexões entre tecnologias emergentes tais como, alta pressão hidrostática (APH), plasma frio (PF) e campo elétrico pulsado (CEP) e suas principais aplicações, extensão da vida útil, a extração de compostos bioativos e a inativação de patógenos. Os resultados indicaram que a APH é altamente eficaz na inativação de enzimas deteriorantes, como polifenoloxidase e peroxidase, preservando compostos bioativos e atributos sensoriais dos alimentos. A aplicação do PF demonstrou grande potencial na descontaminação microbiana de superfícies, com manutenção da firmeza e da coloração dos frutos. O CEP destacou-se por preservar a textura e ser eficiente como pré-tratamento para processos como secagem e descascamento, com mínima perda de nutrientes. Em comum, essas tecnologias apresentam menor impacto ambiental e maior sustentabilidade em comparação aos métodos térmicos convencionais. Conclui-se que as tecnologias não térmicas representam alternativas viáveis e inovadoras para a conservação de frutas minimamente processadas, reunindo eficácia microbiológica e preservação da qualidade. No entanto, sua consolidação industrial ainda depende de maior padronização dos processos e superação de barreiras tecnológicas e econômicas.
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Copyright (c) 2026 Maria Sza Amaral Santos Ferreira, Anna Santos Costa, Angelise Durigon, Patrícia Beltrão Lessa Constant, Marcelo Augusto Gutierrez Carnelossi
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