El potencial de los compuestos bioactivos de residuos de frutas y verduras en la industria alimentaria: Una revisión.
Contenido principal del artículo
Las frutas y verduras son cultivos ampliamente utilizados, pero el desperdicio generado por malas prácticas de sus residuos impacta la nutrición humana y el medio ambiente. Esta revisión busca describir el aprovechamiento de residuos de frutas y verduras en compuestos bioactivos y su aplicación en industrias alimentarias, utilizando fuentes secundarias consultadas en Web of Science (WoS) y Scopus, seleccionadas y organizadas mediante la herramienta Bibliometrix, con R Studio. El interés en el aprovechamiento de residuos de frutas y verduras para obtener compuestos bioactivos se centra, principalmente, en cuatro grupos: (i) residuos del tomate, (ii) residuos del mango, (iii) residuos generados por cítricos y (iv) residuos de otras frutas y verduras. Los compuestos bioactivos de estos residuos tienen excelentes actividades funcionales y para la salud. En la industria cárnica se investigan como antioxidantes, antimicrobianos y sustitutos de grasas. En la industria láctea se utilizan para lograr una fortificación adecuada del alimento sin afectar el desarrollo de los microorganismos involucrados. En la industria panificadora, se busca mejorar el contenido de fibra dietética y la actividad antioxidante de los productos desarrollados. Estudios futuros permitirán profundizar en la relación entre el mejoramiento funcional y nutricional aportada por los compuestos bioactivos y la pérdida de calidad sensorial asociada.
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Aceptado 2024-09-28
Publicado 2025-01-16
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