Avances en la valorización de escamas de pescado como fuente de biopolímeros para biopelículas comestibles en la conservación de alimentos durante el período 2020 – 2025
DOI:
https://doi.org/10.70577/cieninter.v4i3.140Palabras clave:
Polímero; Conservación de los alimentos; Tecnología alimentaria; Industria pesquera; Tratamiento de desechos.Resumen
El aprovechamiento de escamas de pescado permite recuperar proteínas con potencial para desarrollar materiales destinados a la conservación alimentaria. El objetivo fue analizar los avances en su valorización como fuente de biopolímeros para biopelículas comestibles durante el período 2020–2025. Se realizó una revisión sistemática, mediante búsquedas en Scopus, ScienceDirect, Web of Science y SciELO. Se incluyeron 30 publicaciones, correspondientes a 25 revisiones y cinco investigaciones experimentales. La síntesis examinó los procesos de obtención, las propiedades funcionales y las aplicaciones alimentarias, y reservó la comparación cuantitativa para datos trazables a estudios primarios. Los hallazgos identificaron al colágeno y su derivado, la gelatina, como materiales de interés para formar matrices filmógenas. Las formulaciones con quitosano y otros componentes presentaron mejoras específicas en resistencia mecánica, flexibilidad y propiedades de barrera, así como actividad antioxidante o antimicrobiana, sin que estos efectos fueran uniformes. Una formulación con gelatina de escamas, quitosano y nanopartículas de carbonato de calcio prolongó la vida útil del longán en más de tres días y de la banana en más de cinco días frente al control. Sin embargo, la heterogeneidad metodológica, el predominio de fuentes secundarias y la ausencia de una evaluación formal del riesgo de sesgo limitaron la solidez de las inferencias. Se concluyó que las escamas constituyen una materia prima con potencial de valorización en sistemas de conservación alimentaria, pero su aplicación requiere estandarizar procesos y validar el desempeño en alimentos reales, la inocuidad y la viabilidad industrial. La biodegradabilidad de las películas, por sí sola, no acredita su comestibilidad.
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Derechos de autor 2026 Daniela Brigette Guevara Campoverde, Belén Narahí Garofalo Galeas, Juan Diego Valenzuela Cobos
Esta obra está bajo una licencia internacional Creative Commons Atribución-CompartirIgual 4.0.
