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TIP Revista Especializada en Ciencias Químico-Biológicas

2023, Número 1

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TIP Rev Esp Cienc Quim Biol 2023; 26 (1)


Propiedades fisicoquímicas, tecnofuncionales y antioxidantes de harinas de Pleurotus spp

Torres-Martíne BM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda MC, Rodríguez-Carpena, JG, Fernández-López J, Pérez-Álvarez JÁ, Sánchez-Escalante A

Idioma: Ingles.
Referencias bibliográficas: 35
Paginas: 1-20
Archivo PDF: 242.02 Kb.


RESUMEN

Los hongos comestibles son considerados una fuente importante de componentes nutricionales y funcionales; por ello, se han propuesto como ingredientes potenciales para los alimentos. El objetivo de este estudio fue evaluar las propiedades fisicoquímicas, tecnofuncionales y antioxidantes de dos harinas de Pleurotus spp. (P. ostreatus y P. pulmonarius). En cuanto a las propiedades fisicoquímicas, las harinas de Pleurotus spp. mostraron (p‹0.05) valores de pH cercanos a la neutralidad en comparación con la proteína de soja (control), y en todas las muestras el color fue ligeramente marrón. En cuanto a sus propiedades tecnofuncionales, retuvieron agua y aceite, hubo hinchamiento, formación de espuma y gelificación (p‹0.05). Los resultados demostraron la presencia de metabolitos primarios (carbohidratos y proteínas) y secundarios (fenoles, flavonoides y ácido clorogénico), así como capacidad antioxidante (eliminación de radicales libres y cationes, y poder reductor) dependiendo del disolvente utilizado en la extracción (p‹0.05). Además, todos los extractos de las harinas de hongos disminuyeron (p‹0.05) la oxidación lipídica de los homogeneizados de carne sometidos a un tratamiento térmico. En conclusión, se confirma que las harinas de P. ostreatus y P. pulmonarius son útiles como ingredientes funcionales para los productos cárnicos.


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