Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales

  • Jader Martinez Giron Universidad del Valle Sede Palmira
  • Katherine Figueroa Sepúlveda Universidad Nacional de Colombia
  • Nelly Zarith Castillo Robles Universidad Nacional de Colombia
Palabras clave: Calidad, Compuestos bioactivos, Conservación, Enzimas, Esterilización, Microorganismos, Pasteurización, Procesamiento, Temperatura, Vegetal

Resumen

En la actualidad la industria alimentaria busca ofrecer productos alimentarios frescos pero a su vez que tengan una vida útil prolongada. Existen varias técnicas que requieren tratamiento térmico las cuales permiten aumentar la vida útil de los alimentos pero estas pueden afectar la calidad final del producto. La alta presión hidrostática y la homogeneización por altas presiones son nuevas técnicas no térmicas que  permiten actuar sobre los alimentos a temperaturas de proceso bajas alargando la vida útil y conservando la calidad nutricional. La alta presión hidrostática se ha aplicado en diferentes frutas mínimamente procesadas para conservar su frescura y propiedades nutricionales entre ellas los duraznos, el mango, las cerezas, las fresas, la pulpa de naranja, el melón, la chirimoya y las aceitunas donde se ha determinado que esta técnica conserva mejor las propiedades de estos materiales vegetales respecto a tratamientos térmicos convencionales. En cuanto a la homogeneización por alta presión se ha aplicado principalmente en jugos de manzana, fresa, mango, sandía, toronja y zumo de naranja obteniendo una buena inactivación de microorganismos y una mejor conservación de compuestos bioactivos, sin afectar las propiedades nutricionales y funcionales.

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Martinez Giron, J., Figueroa Sepúlveda, K. ., & Castillo Robles, N. Z. . (2021). Aplicación de altas presiones y otras tecnologías en frutas como alternativa de tratamientos térmicos convencionales. Biotecnología En El Sector Agropecuario Y Agroindustrial, 19(2), 271–285. https://doi.org/10.18684/bsaa.v19.n2.2021.1772
Publicado
2021-06-01
Sección
Artículos de Revisiòn