FRUTAS TROPICALES Y SUS SUBPRODUCTOS: FUENTES DE FIBRA DIETARIA EN PRODUCTOS ALIMENTICIOS

Fibra dietaria de frutas tropicales y productos alimenticios

Autores/as

DOI:

https://doi.org/10.36790/epistemus.v14i29.149

Palabras clave:

Beneficios a la salud, fibra dietaria, frutas tropicales, subproductos

Resumen

Los subproductos de la industrialización de las frutas tropicales han ido ganando terreno en la industria alimentaria ya que se ha demostrado que contienen concentraciones de fibra dietaria similares o mayores a los de los cereales y han demostrado ser adecuados para la elaboración de productos alimenticios por sus propiedades tecnológicas, así como sus excelentes propiedades funcionales las cuales se encuentran fuertemente relacionadas con la composición de la fibra dietaria. Estudios recientes han reportado la incorporación de fibra dietaria de frutas tropicales y sus subproductos a la dieta a través de productos alimenticios consumidos cotidianamente como panes, galletas, tortillas, y pasteles y sus beneficios a la salud. Esta revisión se centra en el conocimiento de los últimos 5 años de la literatura sobre las fuentes de fibra dietaria de frutas tropicales y sus subproductos, además de sus aplicaciones potenciales como ingredientes funcionales en productos de panadería, tortilla y pastas.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

M. Castrica et al., “Total phenolic content and antioxidant capacity of agri-food waste and by-products,” Ital J. Anim. Sci, vol.18 pp. 336-341, 2019.

A. Gómez-Maqueo et al., Gómez-Maqueo, A., Escobedo-Avellaneda, Z. and J. Welti-Chanes, “Phenolic compounds in Mesoamerican fruits—characterization, health potential and rocessing with innovative technologies,” Int. J. Mol. Sci, vol. 21, pp. 8357,2020.

AACC International. Cereal Foods World, vol. 46, no. 3, pp. 112–126, 2001.

Y.O. Li and A.R. Komarek, “Dietary fibre basics: Health, nutrition, analysis, and applications,” FQS, vol. 1 pp. 47-59. 2017

Y. Chen. et al., “Effects of mango peel powder on starch digestion and quality characteristics of bread,” Int. J. Biol. Macromol, vol. 140, pp. 647-652, 2019.

S.A. Mezil, and B.A. Abed, “Complication of Diabetes Mellitus,” Ann. Romanian Soc. for Cell Biol, pp.1546-1556, 2021.

S.H. Ng, S.D. Robert, W. A. N. W., Ahmad and W. R. W Ishak, “Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit,” Food Chem, vol. 227, pp.227, 358-368, 2017.

L.E. Garcia-Amezquita, V. Tejada-Ortigoza, E. Heredia-Olea, S.O. Serna-Saldívar and J. Welti-Chanes, “Differences in the dietary fiber content of fruits and their by-products quantified by conventional and integrated AOAC official methodologies,” J. Food Compos. Anal, vol. 67, pp. 77-85, 2018.

C. E de Araújo Padilha et al., “Enhancing the recovery and concentration of polyphenols from camu-camu (Myrciaria dubia HBK McVaugh) by aqueous two-phase flotation and scale-up process”. Sep. Sci. Technol, vol 53, pp. 2126-2135, 2018.

W. Joymak, s. Ngamukote, p. Chantarasinlapin and S. Adisakwattana, “Unripe papaya by-product: from food wastes to functional Ingredients in pancakes,” Foods, vol. 10, 615, 2021.

S. Pawde, M.I. Talib and V.T. Parate, “Development of fiber-rich biscuit by incorporating dragon fruit powder,” Int. J. Fruit Sci, vol. 20(sup3), pp. S1620-S1628, 2020.

G. Mayo-Mayo et al., “Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality,” J. Food Meas. Charact, vol. 43, pp. 1-9, 2020.

R. Subiria-Cueto et al., “Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products,” Food Sci. Technol, 2021.

S. Ashoka, S. Begummand K.G. Vijayalaxmi, “By-product utilization of watermelon to develop watermelon rind flour based cookies,” J. Pharma Innov, vol. 10, pp.196-199, 2021.

E.G L. das Chagas, F.M. Vanin, V,A, dos Santos Garcia, C.M.P. Yoshida and R.A. de Carvalho, “Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders,” LWT-Food Sci. Technol, vol. 137, p.110472, 2021.

B. Maskey, S. Subedi, and N. K. Shrestha, “Effect of Incorporation of jackfruit (Artocarpus Heterophyllus) seed flour on the quality of cookies,” Dristikon: A Multidisciplinary Journal, vol.10, pp. 60-72, 2020.

J.P.L. Aguiar and F.C.A Amaral Souza, “Antioxidant capacidant and bioactive compounds and health benefits of camu-camu puree (Myrciaria dubia (HBK) Mc Vaugh))”. Int. J. Dev. Res, vol. 8, pp- 20742-20745,2018

A.A. Puspitarini “Analysis of fiber, calcium and acceptability cookies with papaya flour and dates puree substitution”. Mal. J. Appl. Sci, vol. 4, pp. 33-39. 2019.

M. Ovando-Martinez et al., “Effect of ripening on physico-chemical properties and bioactive compounds in papaya pulp, skin and seeds”. IJNRP, vol 9, pp. 47-59, 2018.

L.CL.R. Dos Reis, E. M. P. Facco, M. Salvador, S.H. Flôres and A. de Oliveira Rios, “Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit”. J Food Sci. Technol, vol. 55, 2679-2691, 2018.

G.B.M Santos et al., “Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (FAC Weber) Britton & Rose),” Food Res. Int, vol.127, p. 108710. 2020.

A. Arranz-Otaegui, L.G. Carretero, M.N. Ramsey, D.Q. Fullera and T, Richter, T, “Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan,” PNAS, vol. 115, pp. 7925-7930. 2018.

M. Gómez and M.M. Martinez “Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods,” Crit. Rev. Food Sci. Nutr, vol. 58, pp. 2119-2135, 2018.

X Ling and Y.P. Chang. “Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes,” J. Food Sci. Technol, vol. 54, pp. 2041-2049. 2017.

M. Arslan, A. Rakha, M.R. Khan, X. Zou, “Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder,” J. Food Meas. Charact, vol. 11, pp. 1959-1968, 2017.

R. Felli, T.A. Yang, W. N. W. Abdullah, W. Zzaman, “Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread,” Trop. Life Sci. Res, vol. 29, pp.113, 2018.

H.N Ramya, S, Anitha, A, Ashwini, “Nutritional and sensory evaluation of jackfruit rind powder incorporated with cookies,” Int. J. Curr. Microbiol. App. Sci, vol. 9, pp- 3305-3312, 2020.

SIAP. Servicio de Información Agroalimentaria y Pesquera. 2019. 2019 Food y Agricultural Overview. https://nube.siap.gob.mx/gobmx_publicaciones_siap/

M.T. Sumaya-Martínez et al., “Mango (Mangifera indica L.) pulping by-products: Antioxidant activity and bioactive compounds of three mango cultivars,” Revista bio ciencias, vol. 6, 2019.

N.M.V De Toledo et al., “Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: Physicochemical, technological, microbiological, and sensory aspects,” Beverages, vol. 4 pp. 47, 2018.

X. Ning et al., “Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity,” Cereal Chem. vol. 98, pp. 328-336, 2021

M. Ovando-Martinez et al., “Effect of ripening on physico-chemical properties and bioactive compounds in papaya pulp, skin and seeds,” IJNRP, vol 9, pp. 47-59, 2018.

C.S. Pavithra, S.S. Devi, W.J.,Suneetha C.V.D Rani, “Development and evaluation of papaya peel powder and paste incorporated chapathis,” J. Pharma Res. Int, pp.1-14, 2018.

S.R.M. Ibrahim, G A Mohamed, A.I. Khedr, M.M.F. Zayed, A.A.E.S. El‐Kholy, “Genus Hylocereus: Beneficial phytochemicals, nutritional importance, and biological relevance—A review,” J. Food Biochem. vol 42, pp. e12491, 2018.

X. Rico, B. Gullón, J.L. Alonso and R. Yáñez, R. “Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products,” An overview. Food Res. Int, vol. 132, pp. 109086, 2020.

G. Giuberti et al., “Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics,”. Food Chem, vol. 239, pp. 679-687,2018.

Descargas

Publicado

2021-08-12

Cómo citar

LOPEZ MARTINEZ, L. X. (2021). FRUTAS TROPICALES Y SUS SUBPRODUCTOS: FUENTES DE FIBRA DIETARIA EN PRODUCTOS ALIMENTICIOS: Fibra dietaria de frutas tropicales y productos alimenticios. EPISTEMUS, 14(29), 70–77. https://doi.org/10.36790/epistemus.v14i29.149

Métrica

Artículos similares

<< < 1 2 3 4 5 > >> 

También puede Iniciar una búsqueda de similitud avanzada para este artículo.