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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)


Residuos del procesamiento del fruto de café como fuente natural de antioxidantes para la industria cárnica

Terán-Rivera SC,Torres-Martínez BM, Torrescano-Urrutia GR, Esqueda M, Sánchez-Escalante A, Vargas-Sánchez RD

Idioma: Español
Referencias bibliográficas: 63
Paginas: 1-12
Archivo PDF: 257.63 Kb.


RESUMEN

Los residuos que se generan por el proceso al fruto del café (cáscara, pulpa, cascarilla o piel plateada), y por la preparación de la bebida (bagazo), son una fuente importante de nutrientes y cuya extracción es una estrategia potencial para la obtención de nuevos aditivos alimentarios, razones por las que en este trabajo se presente una recopilación de los resultados de los estudios sobre sus nutrientes, sus componentes bioactivos, la extracción de estos compuestos, la evaluación de su actividad antioxidante y su posible aplicación en la carne fresca y en los productos cárnicos. De acuerdo a los estudios realizados, los residuos del café (harinas y extractos) contienen compuestos fenólicos como los ácidos fenólicos y los flavonoides, con actividad antioxidante (antirradical y poder reductor). Los compuestos bioactivos se obtienen por métodos convencionales (maceración y Soxhlet), no convencionales (alta presión hidrostática, microondas y ultrasonido) y biotecnológicos (fermentación fúngica). También se muestra que tanto las harinas como los extractos de estos residuos tienen un efecto positivo sobre la estabilidad oxidativa de la carne (cerdo, cordero y pollo) y los productos cárnicos (hamburguesas y salchichas).


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