<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852021000200076</article-id>
<article-id pub-id-type="doi">10.21011/apn.2021.2514</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[EMBALAGENS COMESTÍVEIS: APLICAÇÃO, EFEITO NA SEGURANÇA ALIMENTAR E ACEITABILIDADE]]></article-title>
<article-title xml:lang="en"><![CDATA[EDIBLE PACKAGING: APPLICATION, IMPACT ON FOOD SAFETY AND ACCEPTABILITY]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fonte]]></surname>
<given-names><![CDATA[Pamela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machado]]></surname>
<given-names><![CDATA[Bárbara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Real]]></surname>
<given-names><![CDATA[Helena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Associação Portuguesa de Nutrição  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Escola Superior de Tecnologia da Saúde de Coimbra do Instituto Politécnico de Coimbra  ]]></institution>
<addr-line><![CDATA[Coimbra ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>06</month>
<year>2021</year>
</pub-date>
<numero>25</numero>
<fpage>76</fpage>
<lpage>82</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852021000200076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852021000200076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852021000200076&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O plástico é um material amplamente utilizado para o desenvolvimento de embalagens alimentares, no entanto a crescente preocupação com a sua natureza não bio-degradável e acumulativa nos ecossistemas, levou ao desenvolvimento de alternativas mais sustentáveis. O presente artigo de revisão pretende caraterizar o impacto ambiental e tecnológico das embalagens comestíveis, a aplicabilidade, o tipo de matérias-primas utilizadas, as possíveis implicações na segurança alimentar, bem como explorar a aceitabilidade por parte dos consumidores e da indústria alimentar. Esta revisão foi realizada nas bases de dados &#8220;Science Direct&#8221;, &#8220;PubMed&#8221; e &#8220;Google Scholar&#8221; usando os descritores &#8220;edible&#8221;, &#8220;food&#8221;, &#8220;packaging&#8221;, &#8220;coating&#8221; e &#8220;film&#8221;. A partir da fonte mencionada, foram selecionados 56 artigos para o presente artigo de revi- são, publicados entre 2015 e 2021. Os materiais utilizados para produzir filmes e revestimentos comestíveis são geralmente biomoléculas e devem ser selecionadas tendo em vista o tipo de alimento a embalar. Além disso, não devem constituir nenhum risco para a saúde humana. Não obstante, as embalagens comestíveis podem conter alergénios, pelo que devem ser listados os ingredientes utilizados na elaboração destas embalagens. A aplicação de diferentes filmes e revestimentos, em uma variedade de alimentos, demonstrou aumentar o tempo de vida de prateleira dos géneros alimentícios. A aceitação das embalagens edíveis pelo consumidor depende de vários fatores tais como as propriedades funcionais e organoléticas, o marketing alimentar e os preços. A produção de filmes e revestimentos comestíveis ocorre maioritariamente à escala laboratorial, pelo que há algumas limitações a serem ultrapassadas, de forma a garantir o sucesso destes materiais à escala comercial. Atendendo ao objetivo previamente definido, foi possível caraterizar e explorar os conceitos e temas propostos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Plastic is commonly used for the development of food packaging, however the growing concern with its non-biodegradable and accumulative nature in ecosystems, has led to the development of more sustainable alternatives. The purpose of this review article is to characterize the environmental and technological impact of edible food packaging, their applicability, the type of raw materials used, the possible implications for food safety, as well as exploring the acceptability of consumers and the food industry. This research was conducted in the databases &#8220;Science Direct&#8221;, &#8220;PubMed&#8221; and &#8220;Google Scholar&#8221; using &#8220;edible&#8221;, &#8220;food&#8221;, &#8220;packaging&#8221;, &#8220;film&#8221; and &#8220;coating&#8221; as keywords. From the mentioned source, 56 articles, from 2015 to 2021, were selected for this review. The materials used to produce edible films and coatings are generally biomolecules and must be selected considering both their main characteristics and the type of food to be packaged. In addition, these materials should not pose any risk to human health. Regardless, edible packaging may contain allergens, thus the ingredients used in the preparation of these packaging must be listed. The application of different films and coatings, in a variety of foods, has been shown to increase the shelf life of foodstuffs. The acceptability of edible packaging by the consumer depends on several factors, such as functional and organoleptic properties, food marketing and prices. The production of edible films and coatings occurs mostly on a laboratory scale, so there are some limitations to overcome, in order to guarantee the success of these innovations on a commercial scale. According to the previous established aim, it was possible to explore the proposed concepts and themes.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Embalagens alimentares comestíveis]]></kwd>
<kwd lng="pt"><![CDATA[Filmes]]></kwd>
<kwd lng="pt"><![CDATA[Revestimentos]]></kwd>
<kwd lng="pt"><![CDATA[Segurança alimentar]]></kwd>
<kwd lng="en"><![CDATA[Edible food packaging]]></kwd>
<kwd lng="en"><![CDATA[Film]]></kwd>
<kwd lng="en"><![CDATA[Coating]]></kwd>
<kwd lng="en"><![CDATA[Food safety]]></kwd>
</kwd-group>
</article-meta>
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