Ingredientes funcionales y productos lácteos innovadores: Revisión científica y tecnológica
DOI:
https://doi.org/10.15517/am.2024.60627Palabras clave:
Compuestos bioactivos, tendencias de la industria, Patentes, InnovaciónResumen
Introducción. La comprensión del comportamiento del consumidor en el sector lácteo es esencial para mejorar la competitividad y definir estrategias para atender sus requerimientos y necesidades. La revisión de información científica y de patentes, permite identificar tendencias en la adición de compuestos funcionales en productos lácteos, siendo un insumo fundamental para la innovación en la industria de alimentos. Objetivo. Identificar y analizar las tendencias en la adición de compuestos funcionales en productos lácteos, integrando perspectivas de artículos científicos y análisis de patentes. Desarrollo. En las revisiones de ambas fuentes se identificó una mayor aplicación de ingredientes funcionales en yogurt, lo cual abre las posibilidades de implementación e investigación en otros productos fermentados como el skyr. Los artículos científicos muestran un aumento en la investigación para la inclusión de ingredientes funcionales de fuentes no convencionales en yogurt, helado y queso. Destacan la adición de antioxidantes, proteínas, reducción de grasa y sustitución de aditivos. Las patentes revelan una tendencia hacia la incorporación de nutrientes donde la adición de proteína es recurrente, así como la inclusión de probióticos, minerales y antioxidantes. La optimización de procesos de producción para obtener una etiqueta limpia y mejorar las características sensoriales es otra tendencia frecuente en las patentes. El desarrollo de productos lácteos para poblaciones específicas es una tendencia emergente que se evidencia en las estrategias documentadas. Conclusiones. Se identificaron como principales tendencias en la industria láctea el énfasis en productos fermentados como el yogurt, la mejora de la eficiencia del proceso de producción y la adición de nutrientes funcionales acorde con los requerimientos del consumidor, coincidiendo ambas fuentes en la adición de proteína y antioxidantes. Una tendencia emergente detectada en el análisis es la nutrición a la medida, enfocada en la utilización de nutrientes funcionales para poblaciones específicas.
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