{"id":29460,"date":"2019-12-16T08:30:45","date_gmt":"2019-12-16T06:30:45","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=29460"},"modified":"2025-06-13T13:14:46","modified_gmt":"2025-06-13T11:14:46","slug":"quimica-en-els-aliments","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/12\/16\/quimica-en-els-aliments\/","title":{"rendered":"Qu\u00edmica en els aliments"},"content":{"rendered":"

La qu\u00edmica dels aliments<\/strong> \u00e9s un \u00e0mbit del coneixement que estudia el detall de les subst\u00e0ncies qu\u00edmiques que formen part dels productes alimentaris ja sigui per la seva composici\u00f3 original, pels ingredients afegits o pels processos de preparaci\u00f3 o producci\u00f3 que es donen en ells. Inclou tamb\u00e9 el comportament d’aquestes subst\u00e0ncies durant tota la vida \u00fatil del producte, des de la fabricaci\u00f3 o la seva recol\u00b7lecci\u00f3 fins a la pr\u00f2pia digesti\u00f3 en l’organisme, passant per les etapes d’emmagatzematge, processament, cuinat, envasat, etc.<\/p>\n

<\/p>\n

\"Qu\u00edmica<\/p>\n

Aix\u00f2 \u00e9s important des d’un punt de vista de la salut ja que els qu\u00edmics poden ser des de nutrients fins a elements t\u00f2xics, passant per subst\u00e0ncies que poden ajudar a la conservaci\u00f3 de l’aliment.<\/p>\n

Tota la mat\u00e8ria \u00e9s qu\u00edmica, els compostos qu\u00edmics els trobem en tots els aliments de manera natural i la majoria s\u00f3n nutrients <\/strong>que compleixen una funci\u00f3 necess\u00e0ria en la nostra nutrici\u00f3 i salut. Els hidrats de carboni, els sucres, els greixos, les prote\u00efnes, les vitamines, les sals minerals, la fibra, l’aigua i altres subst\u00e0ncies s\u00f3n necessaris per al nostre organisme. Aquests ingredients poden estar de forma natural en l’aliment o poden haver-se afegit o redu\u00eft o eliminat en un proc\u00e9s de producci\u00f3 per millorar-ne les propietats nutricionals.<\/p>\n

Per\u00f2 en la ind\u00fastria aliment\u00e0ria tamb\u00e9 poden afegir-se altres qu\u00edmics, diferents dels nutrients, que tenen un paper molt important en la producci\u00f3, conservaci\u00f3 i seguretat dels aliments. Aquestes subst\u00e0ncies qu\u00edmiques s\u00f3n els additius<\/strong> que tenen la funci\u00f3 de contribuir a la millora dels processos de producci\u00f3, de la conservaci\u00f3 per incrementar la vida \u00fatil dels productes, fent-los m\u00e9s segurs i millorant l’aspecte i altres qualitats organol\u00e8ptiques com el gust o l’olor .<\/p>\n

Els qu\u00edmics poden ser des nutrients fins a elements t\u00f2xics, passant per subst\u00e0ncies que poden ajudar a la conservaci\u00f3 de l’aliment<\/p><\/blockquote>\n

En aquest sentit, els additius alimentaris<\/strong> s\u00f3n subst\u00e0ncies qu\u00edmiques que poden ser tant d’origen natural com artificial i que quan s\u00f3n afegides intencionalment als aliments \u00e9s amb l’objectiu de realitzar alguna funci\u00f3 tecnol\u00f2gica<\/a>. Per exemple, l’\u00e0cid c\u00edtric (E330) i l’\u00e0cid asc\u00f2rbic (E300) s\u00f3n qu\u00edmics naturalment presents en aliments com la llimona i la taronja, el segon, a m\u00e9s, \u00e9s un nutrient (la vitamina C), per\u00f2 afegits intencionadament en un aliment serveixen per conservar-lo millor. No obstant aix\u00f2, hi ha casos com l’\u00e0cid sulf\u00faric (E513) que no \u00e9s una subst\u00e0ncia nutricional ni naturalment present en aliments de manera significativa per\u00f2 que s\u00ed es pot utilitzar en dosis baixes per a la conservaci\u00f3 de multitud de productes alimentaris.<\/p>\n

Per descomptat, totes les subst\u00e0ncies qu\u00edmiques que s’utilitzen estan autoritzades<\/strong> per al seu \u00fas en aliments i s’han sotm\u00e8s a una avaluaci\u00f3 exhaustiva de possibles riscos per a la salut. A Europa, l’EFSA (Autoritat Europea de Seguretat Aliment\u00e0ria) s’encarrega de realitzar aquestes avaluacions per determinar quines subst\u00e0ncies es podrien usar i en quins nivells, i despr\u00e9s, la Comissi\u00f3 Europea decideix i regula el seu \u00fas o prohibici\u00f3.<\/p>\n

\"Qu\u00edmica<\/p>\n

En els aliments tamb\u00e9 podr\u00edem parlar de qu\u00edmics que es poden generar pels processos de cuinat o de fabricaci\u00f3 o en casos d’una mala conservaci\u00f3 i fins i tot per contacte amb materials inadequats. En aquest \u00faltim cas, els envasos<\/strong> han de ser sempre “aptes per a \u00fas alimentari” ja que, d’una altra manera, podr\u00edem trobar subst\u00e0ncies qu\u00edmiques no desitjades i fins i tot t\u00f2xiques, a causa de la migraci\u00f3 d’aquestes subst\u00e0ncies des dels envasos fins l’aliment.<\/p>\n

I, d’altra banda, com les exig\u00e8ncies del mercat s\u00f3n cada vegada m\u00e9s estrictes<\/strong> pel que fa a l’\u00fas cada vegada m\u00e9s limitat dels additius alimentaris, s’est\u00e0 incrementant l’\u00fas dels anomenats “envasos actius”. Es tracta de materials destinats a ampliar el temps de conservaci\u00f3 o millorar l’estat dels aliments envasats. Estan dissenyats per incorporar deliberadament subst\u00e0ncies als aliments, per un proc\u00e9s que es diu migraci\u00f3 positiva, o b\u00e9 perqu\u00e8 absorbeixin subst\u00e0ncies dels aliments, per un proc\u00e9s que es diu sorci\u00f3 i permeaci\u00f3 positives. En aquests processos hi ha sempre una migraci\u00f3 controlada d’additius de l’env\u00e0s a l’aliment o d’altres subst\u00e0ncies de l’aliment a l’env\u00e0s.<\/p>\n

Un exemple d’aquest tipus de qu\u00edmica pels sistemes d’envasat \u00e9s el cas de l’atmosfera protectora<\/strong> que facilita que a l’interior de l’env\u00e0s hi hagi menys quantitat d’aquest gas que, tot i que \u00e9s vital per a nosaltres, oxida els aliments i permet el creixement d’alguns microorganismes que farien malb\u00e9 el producte, comprometent la seguretat aliment\u00e0ria.<\/p>\n

S’est\u00e0 incrementant l’\u00fas dels anomenats “envasos actius”<\/p><\/blockquote>\n

L’envasat en atmosfera protectora<\/strong> (conegut per les sigles MAP de l’angl\u00e8s modified atmosphere packaging<\/em>) s’utilitza en productes com la carn, el formatge, la llet en pols, la pasta fresca, fruites i verdures, amanides i altres menjars preparats, peix i marisc . Es tracta de substituir l’aire atmosf\u00e8ric de l’interior de l’env\u00e0s amb una barreja de gasos que impedeix el creixement de bacteris i altres microorganismes i mant\u00e9 les caracter\u00edstiques de l’aliment, allargant aix\u00ed la durada del producte. Aquesta barreja \u00e9s a base de gasos normalment presents en l’atmosfera externa (sobretot oxigen pur, di\u00f2xid de carboni i nitrogen), per\u00f2 en proporcions modificades segons el producte per complir amb les necessitats espec\u00edfiques de “respiraci\u00f3” i conservaci\u00f3 de cada aliment. Aix\u00ed, alenteixen l’envelliment del producte, reduint la p\u00e8rdua de color, olor i sabor, aix\u00ed com el creixement de floridures, bacteris i altres microorganismes.<\/p>\n

Aix\u00ed, en alimentaci\u00f3 com en altres \u00e0mbits de la vida i la mat\u00e8ria, tot \u00e9s qu\u00edmica<\/strong>, i aix\u00f2 no \u00e9s positiu ni negatiu, el realment important \u00e9s con\u00e8ixer quines subst\u00e0ncies s\u00f3n alienes als aliments i potencialment perjudicials per a poder-les evitar tot el possible, tant les empreses com els consumidors en el global de la seva alimentaci\u00f3.<\/p>\n

Autora:<\/strong> N\u00faria Arranz, Enginyera t\u00e8cnica industrial, Tecn\u00f2loga d’aliments | Laura I. Arranz, Farmac\u00e8utica – Nutricionista<\/p>\n

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\nLlegir\u00a0Bio Eco Actual Desembre 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

La química dels aliments és un àmbit del coneixement que estudia el detall de les substàncies químiques que formen part dels productes alimentaris ja sigui per la seva composició original, pels ingredients afegits o pels processos de preparació o producció que es donen en ells. Inclou també el comportament d’aquestes substàncies durant tota la vida […]<\/p>\n","protected":false},"author":419,"featured_media":29451,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7176],"tags":[],"class_list":["post-29460","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-seguretat-alimentaria"],"yoast_head":"\nQu\u00edmica en els aliments<\/title>\n<meta name=\"description\" content=\"La qu\u00edmica dels aliments \u00e9s un \u00e0mbit del coneixement que estudia el detall de les subst\u00e0ncies qu\u00edmiques que formen part dels productes alimentaris.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2019\/12\/16\/quimica-en-els-aliments\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" 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