Publicación: Identificación y análisis de contaminantes en alimentos procedentes de los envases
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2022-10-10
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info:eu-repo/semantics/openAccess
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Universidad Nacional de Educación a Distancia (España). Facultad de Ciencias. Departamento de Ciencias Analíticas
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Con la globalización y el desarrollo de nuevas tecnologías, los alimentos viajan a grandes distancias en diferentes tipos de envases, del campo a la ciudad, a otros países y continentes, por lo que las expectativas, en cuanto a la calidad del envase y sus funciones se hacen cada día más exigentes, lo que ha llevado a la industria alimentaria al desarrollo de nuevos sistemas de envasados, activos e inteligentes. Es un hecho reconocido, que en los últimos años, la tecnología del envasado ha tenido numerosos avances; pero desde hace varias décadas, se ha demostrado que una gran cantidad de las sustancias contenidas en el envase migran a los alimentos, algunas de ellas son reconocidas por el fabricante, ya que son agregadas intencionalmente (IAS) y otras resultan de diversas reacciones químicas que tienen origen en el material del envase o de impurezas añadidas no intencionalmente durante su período de fabricación. Ante esta problemática y el riesgo potencial que puede representar para los seres humanos, muchos químicos analíticos se han volcado a la tarea de identificar estas sustancias y sus estructuras, así como las cantidades presentes en los alimentos o simulantes alimenticios. Como resultados existe una gran diversidad de enfoques y técnicas analíticas empleadas para evaluar estas sustancias. En este trabajo se presenta una recopilación bibliográfica de los tipos de envases empleados en la alimentación y sus posibles migraciones, las técnicas analíticas empleadas para identificar y estudiar estas sustancias haciendo énfasis en las técnicas cromatográficas con detección de masas por ser las más utilizadas en la determinación de los compuestos migrantes del envase al alimento.
With globalization and the development of new technologies, food travels great distances in different types of packaging from the countryside to the city, to other countries and continents, so expectations regarding the quality of the packaging and its functions they become more demanding every day, which has led the food industry to the development of new active and intelligent packaging systems. It is a recognized fact that in recent years, packaging technology has made numerous advances; but for several decades, it has been shown that a large number of the substances contained in the packaging migrate to food, some of them are recognized by the manufacturer, since they are intentionally added (IAS) and others result from various chemical reactions that originate from the packaging material or from impurities added unintentionally during its manufacturing period. Before this problem and the potential risk that it may represent for human beings; many analytical chemists have turned to the task of identifying these substances and their structures as well as the amounts present in food or food simulants. As a result, there is a great diversity of approaches and analytical techniques used to evaluate these substances. This paper presents a bibliographic compilation of the types of containers used in food and their possible migrations, the analytical techniques used to identify and study these substances, emphasizing chromatographic techniques with mass detection as they are the most used in the determination of migrating compounds from the container to the food.
With globalization and the development of new technologies, food travels great distances in different types of packaging from the countryside to the city, to other countries and continents, so expectations regarding the quality of the packaging and its functions they become more demanding every day, which has led the food industry to the development of new active and intelligent packaging systems. It is a recognized fact that in recent years, packaging technology has made numerous advances; but for several decades, it has been shown that a large number of the substances contained in the packaging migrate to food, some of them are recognized by the manufacturer, since they are intentionally added (IAS) and others result from various chemical reactions that originate from the packaging material or from impurities added unintentionally during its manufacturing period. Before this problem and the potential risk that it may represent for human beings; many analytical chemists have turned to the task of identifying these substances and their structures as well as the amounts present in food or food simulants. As a result, there is a great diversity of approaches and analytical techniques used to evaluate these substances. This paper presents a bibliographic compilation of the types of containers used in food and their possible migrations, the analytical techniques used to identify and study these substances, emphasizing chromatographic techniques with mass detection as they are the most used in the determination of migrating compounds from the container to the food.
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Facultades y escuelas::Facultad de Ciencias
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