Métodos alternativos e promissores ao uso de hipoclorito de sódio na desinfecção de frutas e hortaliças minimamente processadas

Alternative and promising methods for using sodium hypochlorite in the disinfection of minimally processed fruits and vegetables

Abstract

The application of minimal processing techniques on horticultural matrices is characterized as an alternative for conservation, enhancing the shelf life of the food product. Currently, ANVISA allows only the use of chlorinated agents in food hygiene, which has been questioned by the scientific community, since they can produce residues inherent in their metabolism, which can often be dangerous to human health and the environment. Thus, the present work aims, through a narrative review of the bibliography, to identify and describe the efficacy of alternative products to chlorinated compounds in the sanitization of minimally processed fruits and vegetables. It was found that among the alternatives proposed by the literature are hydrogen peroxide, surfactant detergents, edible coatings and organic acids, as promising treatments to replace chlorinated compounds, especially if combined with food refrigeration. However, it is recommended the development of studies that elaborate a better evaluation of these products and that evaluate mainly variables related to processing, such as storage time, exposure and concentration of the proposed alternative products.