Aplicación de las propiedades nutracéuticas y estabilizantes del mesocarpio y exocarpio del maracuyá en la obtención de una bebida natural de chinola-piña
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Subject
passion fruit
pineapple
nutraceutical
mesocarp
endocarp
maracuyá
piña
nutracéutico
mesocarpio
endocarpio
pineapple
nutraceutical
mesocarp
endocarp
maracuyá
piña
nutracéutico
mesocarpio
endocarpio
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Journal Title
Journal ISSN
Volume Title
Publisher
Intituto Tecnológico de Santo Domingo (INTEC)
Introducción: este estudio consistió en el desarrollo de una bebida natural de maracuyá-piña, utilizando el exocarpio, mesocarpio y endocarpio del maracuyá como estabilizante y enriquecedor nutritivo de la bebida, convirtiéndolo así en un producto nutracéutico. El mesocarpio del maracuyá puede ser aprovechado por los macronutrientes y micronutrientes que contiene, por sus pigmentos, y por el contenido de varios nutrientes con propiedades terapéuticas.
Material y método: para lograr este objetivo se prepararon pulpas especiales tratadas con biomoléculas que permiten desagregar el material vegetal del cual están compuestas las frutas dejando disponible todos los nutrientes que contiene.
Resultado: de este proceso se obtuvo un jugo estable en su turbidez con un color y olor bastante acentuado, relacionado con las frutas que fueron utilizadas en la investigación. Además, se obtuvo un jugo en donde los nutrientes y moléculas bioactivas atrapadas en el mesocarpio y en el pericarpio de la fruta ahora están disponibles para su inmediata absorción en el organismo humano.
Conclusión: el producto tratado con biocatalizador presentó mayor estabilidad y mayores propiedades nutracéuticas que el jugo sin ese tratamiento.
Introduction: This study consisted in the development of a natural passion fruit-pineapple drink, taking advantage of the exocarp, mesocarp and endocarp of the passion fruit in the process as stabilizer and nutritive enrichment of the drink, thus turning it into a nutraceutical product. The mesocarp of the passion fruit can be used for the macronutrients and micronutrients it contains, for its pigments, and for the content of various nutrients with therapeutic properties. Material and methods: To achieve this objective, special pulps treated with biomolecules were prepared that allow the disaggregation of the plant material of which the fruits are composed, leaving all the nutrients it contains available. Result: As a result of this process, a stable juice was obtained in its turbidity with a fairly accentuated color and smell, related to the fruits that were used in the research. In addition, a juice was obtained where the nutrients and bioactive molecules trapped in the mesocarp and in the pericarp of the fruit are now available for immediate absorption in the human body. In conclusion, the product treated with a biocatalyst presented greater stability and higher nutraceutical properties than the juice without this treatment.
Introduction: This study consisted in the development of a natural passion fruit-pineapple drink, taking advantage of the exocarp, mesocarp and endocarp of the passion fruit in the process as stabilizer and nutritive enrichment of the drink, thus turning it into a nutraceutical product. The mesocarp of the passion fruit can be used for the macronutrients and micronutrients it contains, for its pigments, and for the content of various nutrients with therapeutic properties. Material and methods: To achieve this objective, special pulps treated with biomolecules were prepared that allow the disaggregation of the plant material of which the fruits are composed, leaving all the nutrients it contains available. Result: As a result of this process, a stable juice was obtained in its turbidity with a fairly accentuated color and smell, related to the fruits that were used in the research. In addition, a juice was obtained where the nutrients and bioactive molecules trapped in the mesocarp and in the pericarp of the fruit are now available for immediate absorption in the human body. In conclusion, the product treated with a biocatalyst presented greater stability and higher nutraceutical properties than the juice without this treatment.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/publishedVersion
Source
Science and Health; Vol. 5 No. 2 (2021): Science and Health, may-August; 7-18
Ciencia y Salud; Vol. 5 Núm. 2 (2021): Ciencia y Salud, mayo-agosto; 7-18
2613-8824
2613-8816
10.22206/cysa.2021.v5i2
Ciencia y Salud; Vol. 5 Núm. 2 (2021): Ciencia y Salud, mayo-agosto; 7-18
2613-8824
2613-8816
10.22206/cysa.2021.v5i2