El Uso de la Nanotecnología para el desarrollo de empaques alimenticios del sector pesquero
DOI:
https://doi.org/10.29166/quimica.v7i2.3270Palabras clave:
Puntos cuánticos de carbono, histaminas, actividad antibacterialResumen
En el presente artículo de revisión; se analizó la propuesta para desarrollar un empaque alimenticio para el sector pesquero, funcionalizado con puntos cuántos de carbono (CQD), que permita la cuantificación directa de histaminas (HIS). Se consideraron los buscadores Science Direct, Wiley, ACS Publication, Pubmed, Royal Society of Chemistry, SpringerLink, Igenta Connect, Plos One, Dovepress, Taylor y Francis y se encontraron solamente cuatro investigaciones que cuantificaron HIS a través de los CQD. Por lo tanto, se consideró esta metodología analítica para la elaboración del empaque inteligente; sin embargo, se determinó que la propuesta, posiblemente no se podría realizar debido a que las HIS se concentran en el músculo del marisco. De igual manera, se consideró la actividad antibacterial de los CQD y se encontraron varias investigaciones que demuestran la eliminación de tres bacterias productoras de HIS como Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniea. Por lo tanto, los empaques funcionalizados con CQD, serían una innovación disruptiva; ya que podrían evitar la formación de HIS, garantizando un producto seguro e inocuo a los consumidores.
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