5Uma das estratégias apontadas para o combate aos déficits nutricionais é a biofortificação de alimentos, uma técnica que visa aumentar o teor de nutrientes específicos em alimentos básicos. Entretanto, nos últimos anos, questionamentos acerca de suas potenciais consequências negativas ao meio ambiente e à Segurança Alimentar e Nutricional passaram a ser levantados. Diante do exposto, o presente artigo objetivou realizar um levantamento bibliográfico sobre a biofortificação de alimentos, acerca de suas questões nutricionais, culturais, econômicas e ambientais e suas principais controvérsias, utilizando como ferramenta as bases de dados Scielo, Web of Science, Pub Med, Portal de Periódicos Capes e Science Direct, Biblioteca Digital de Teses e Dissertações da USP e o Google Acadêmico. Embora a biofortificação tenha, em muitos casos, se mostrado um caminho promissor para melhorar os teores de nutrientes e vitaminas nos diversos itens alimentares é verídico afirmar que a mesma apresenta diversos aspectos negativos. Logo, é imprescindível a realização de estudos que visem elucidar seus amplos efeitos, contemplando as esferas econômica, política, social e nutricional. Enquanto isso, estratégias que visem solucionar as principais causas da insegurança alimentar são as mais recomendadas para a solução do problema da fome, seja ela oculta ou crônica.Palavras-chave: biofortificação de alimentos, segurança alimentar e nutricional, fome oculta, sustentabilidade na alimentação. Food Biofortification: problem or solution?Biofortification is one of the indicated strategies for fighting nutritional deficits, being a technique that aims the increase on the contents of specific nutrients in staple foods. However, there have been questions about the potential negative consequences it brings not only to the environment but also to the Food Security and Nutrition. The present work aimed at a bibliographic survey about biofortification, broaching questions about the nutritional, cultural, economic and environmental aspects related to this theme and the main controversies about it. Scielo,

The present study aimed to investigate the effects of pre-storage for 24h and 48h and different modified atmosphere packaging-MAP treatments (using low-density polyethylene-LDPE) on the antioxidant compounds and the postharvest quality of 'Douradão' peaches under cold storage. The peaches were submitted to the following treatments: a control (no packaging or pre-storage) and prestorage for 24h or 48h at 25ºC combined with passive MAP (LDPE 60 μm or 80 μm). After the application of the treatments, the fruits were stored at 0ºC for 30 days plus 3 days at 25ºC to simulate marketing conditions. The results showed that on the simulated marketing period, all the treatments (except for the control) reduced woolliness and internal browning. Furthermore, both pre-storage and LDPE MAP enhanced the polygalacturonase (PG) activity, the levels of phenolic compounds and the antioxidant capacity. Thus, these results suggest that the pre-storage associated with LDPE packaging increases the shelf life of peaches by up to 30 days under cold storage.

The objective of this study was to evaluate the use of different concentrations of carnauba wax and chitosan edible coatings for commercial quality preservation of ‘Yellow Stone’ carrots. Seven treatments were tested: Chitosan at concentrations of 1%, 3%, and 5%; carnauba wax at concentrations of 0.5%, 1%, and 12%, and a control treatment, without coating application. Carrots were stored at 2 °C, 95–100% RH, for 30 days, and were evaluated on the day of application (day 0) and at 7, 15, and 30 days. Indices of brown stains, coloring, and light microscopy analysis were developed. The use of edible coatings for yellow carrots was not viable, regardless of the treatment used, and carnauba waxes caused more severe brown stains. Higher concentrations of carnauba wax caused damage of the carrot periderm, generating, in addition to the stains, deep depressions and superficial viscosity. Only the control treatment showed no degradation in appearance. Treatments with the highest index scores presented lower luminosity, lower b color values, and higher a color values, which showed that the brown stains impacted carrot appearance and, therefore, their visual quality. The results showed that coatings based on chitosan and carnauba wax are not recommended for yellow carrots, since they negatively affected appearance of the product, leaving them unmarketable.