Harina de cáscara de cítricos como ingrediente para la industria cárnica
DOI:
https://doi.org/10.15517/am.2024.58857Palabras clave:
capacidad antioxidante, compuestos fenólicos, cambios químicos, durabilidad, evaluación sensorialResumen
Introducción. Las frutas cítricas en especial las naranjas (Citrus sinensis) y mandarinas (Citrus reticulata) se encuentran entre las más consumidas a nivel mundial, pero su procesamiento industrial genera una enorme cantidad de subproductos, que constituyen una fuente importante de valiosas sustancias bioactivas. Entre los subproductos más abundantes están las cáscaras, que poseen gran cantidad de compuestos con actividad antioxidante, antimicrobiana y fibra. Objetivo. Describir los posibles beneficios del uso de la cáscara de cítricos como fuente de compuestos bioactivos y sus aplicaciones como ingrediente en el desarrollo de carnes y productos cárnicos más saludables. Desarrollo. En esta recopilación se analizaron las principales características de las cáscaras de las frutas cítricas enfatizando en su composición química, propiedades físicas y valor como fuente de compuestos bioactivos, así como los efectos señalados en la literatura científica, sobre su empleo como ingrediente en productos cárnicos. Para ello, se discuten los cambios que se introducen en las características químicas, sensoriales, texturales, de color y durabilidad de los productos cárnicos. Se ha reportado que estos cambios se deben a la presencia de compuestos bioactivos, con características antioxidantes y antimicrobianas como componentes aromatizantes, polifenoles-flavonoides, aceites esenciales, pigmentos, hidratos de carbono y fibras dietéticas, los cuales pueden ser más o menos benéficos, según el origen, la concentración empleada y forma de adición. Conclusión. La industrialización de los cítricos produce gran cantidad de subproductos ricos en compuestos bioactivos, con propiedades antioxidantes y antimicrobianas, que constituyen una alternativa viable para desarrollar productos cárnicos más saludables y sostenibles, con propiedades sensoriales adecuadas y mayor vida útil, pero en cada caso deben considerarse las características propias del subproducto y de la matriz alimentaria donde se desea emplear.
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1. Política propuesta para revistas de acceso abierto
Los autores/as que publiquen en esta revista aceptan las siguientes condiciones:
- Los autores/as conservan los derechos morales de autor y ceden a la revista el derecho de la primera publicación, con el trabajo registrado con la licencia de atribución, no comercial y sin obra derivada de Creative Commons, que permite a terceros utilizar lo publicado siempre que mencionen la autoría del trabajo y a la primera publicación en esta revista, no se puede hacer uso de la obra con propósitos comerciales y no se puede utilizar las publicaciones para remezclar, transformar o crear otra obra.
- Los autores/as pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (p. ej., incluirlo en un repositorio institucional o publicarlo en un libro) siempre que indiquen claramente que el trabajo se publicó por primera vez en esta revista.
- Se permite y recomienda a los autores/as a publicar su trabajo en Internet (por ejemplo en páginas institucionales o personales) antes y durante el proceso de revisión y publicación, ya que puede conducir a intercambios productivos y a una mayor y más rápida difusión del trabajo publicado (vea The Effect of Open Access).
