Aplicación de nanopartículas de cobre ionizadas para la conservación de jugo natural de naranja

Abstract

Nanotechnology manipulates both synthetic and natural materials at the atomic and molecular level, this science has been very well received in the food industry for the conservation and/or modification of various food products, the use of nanoparticles of metals such as copper have given excellent results in food products, various studies have confirmed the bacteriostatic and antibacterial properties, which slow down the metabolism of harmful particles, prevent their subsequent development and reproduction, taking into account that this metal has been used since the beginning of humanity to extend the useful life of its food and water storage, with the advancement of technology has led to the study of its ions, which have a high bactericidal, virucidal, and fungicidal effect. With the arrival of the pandemic caused by covid-19, consumers changed their preferences when choosing their food, leaning towards those that have "natural, without preservatives" on their label, in the case of beverages, the demand for citrus juices due to their content of vitamin C, taking into account that their conservation requires food additives or an aggressive thermal treatment which would imply the elimination or decrease in thermosensitive vitamins of the juice, with these indications the study of the application was carried out. of nanotechnology in this type of beverage.