Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos
DOI:
https://doi.org/10.36790/epistemus.v16i33.283Palabras clave:
Orujo, Subproductos del Vino, Vitis vinifera L., Compuestos BioactivosResumen
El orujo de uva es el principal subproducto sólido generado durante la elaboración del vino, y es generalmente considerado como un residuo. Sin embargo, la creciente preocupación con respecto al impacto negativo hacia el medio ambiente que supone el mal manejo de los residuos agroindustriales ha incentivado a la búsqueda del manejo y/o aprovechamiento de los subproductos. En este sentido, diversas investigaciones han demostrado el potencial del orujo de uva como una fuente para la obtención de diversos compuestos bioactivos (compuestos con propiedades biológicas benéficas para el ser humano), que podrían ser aprovechados en la industria alimentaria, cosmética y/o farmacéutica para beneficio humano. La presente revisión tiene como objetivo dar a conocer información relevante al respecto, con la finalidad de que el orujo de uva sea considerado como una fuente potencial para la obtención de compuestos con interés biológico aplicables en distintas industrias a nivel nacional.
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