Algas de agua dulce: propiedades funcionales y usos en la industria alimentaria
DOI:
https://doi.org/10.37787/xwf8zv08Palabras clave:
propiedades funcionales, nutracéuticos, extracción de biocompuestos, algas de agua dulceResumen
Las algas de agua dulce se considera un recurso muy importante dentro de la industria alimentaria por su alto contenido nutricional y compuestos bioactivos. Este artículo de revisión tiene como objetivo abordar las microalgas y las macroalgas como fuentes de proteínas alternativas/complementarias y la exploración de sus posibles aplicaciones en productos alimenticios. Los principales tipos de microalgas de agua dulce incluyen cianobacterias (Arthrospira) y algas verdes (Chlorella, Scenedesmus y Haematococcus), de ellas se describe su morfología, relevancia ecológica y aplicaciones (alimentarias, nutracéuticas e industriales). Así mismo, se detallan los métodos de extracción (proceso convencional, ultrasónica, soxhlet, microondas, CO2 supercrítico, comparando principios, parámetros operativos, rendimientos y beneficios para la industria) y aplicación de sus componentes. Se presenta también la composición proximal y micro nutricional de cada una de las algas (proteínas, carbohidratos, lípidos, cenizas, humedad, fibra, calcio, hierro y otros minerales), junto a sus usos actuales en alimentos funcionales (harinas, bebidas, productos de panadería). Se incorpora el uso de tecnologías ómicas, como herramienta para caracterizar las algas y microalgas, se discuten los impactos del consumo de algas en la salud, su aporte de aminoácidos y vitaminas y sus propiedades antioxidantes y antinflamatorias, tan requeridas por los consumidores hoy en día para la elección de un alimento funcional. Finalmente, a pesar de las bondades que presentas las algas de agua dulce enfrentan desafíos que superar; la caracterización completa de la gran diversidad de especies, las variaciones en la composición de la biomasa y las condiciones de cultivo, las alteraciones en las estructuras funcionales durante los procesos de extracción y purificación, la mejora de sus características sensoriales o métodos para enmascararlos ya que representan un obstáculo de aceptación al incorporarlas en formulaciones alimentarias, para ello se requiere llevar a cabo investigaciones multidisciplinarias y multiactores sobre estos aspectos que permitan a posterior llegar a la transferencia tecnológica.
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