Valorización del desperdicio alimentario del procesado del tomate (SOLANUM LYCOPERSICUM)


Resumen

El consumo de Solalum Lycopersicum se ha visto aumentado en los últimos años y con ello su producción y los desperdicios generados a raíz del cultivo y procesado. Por ello, el presente trabajo pretende valorar y conocer si existen diferencias significativas entre los distintos métodos de valorización de los subproductos del tomate. La revisión bibliográfica a través de la cual se seleccionaron 52 artículos publicados casi al completo en los últimos cinco años; doce para la extracción de carotenoides, diez para la extracción de compuestos fenólicos, cuatro para la pectina y siete para la formación de biogás. La valorización alimentaria del tomate es amplia y poco estudiada aún. La extracción de compuestos fenólicos, pectina o licopeno suponen un gran abanico de nuevas posibilidades. Métodos de pretratamiento emergentes como las altas presiones, los pulsos eléctricos o el CO2 supercrítico abren la posibilidad de mejorar la extracción de compuestos bioactivos y conseguir una economía circular. Se concluye que son necesarios más estudios para confirmar e indagar sobre la efectividad y rentabilidad de los métodos emergentes, siendo estos, de manera general, los más eficaces para la extracción de los compuestos meta.

Palabras clave: Valorización del tomate, compuestos bioactivos, desperdicio alimentario, industria alimentaria

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Cómo citar

Anaya Perez, C. (2024). Valorización del desperdicio alimentario del procesado del tomate (SOLANUM LYCOPERSICUM). MLS Health and Nutrition Research, 3(1). https://doi.org/10.60134/mlshn.v3n1.2316


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Estadísticas


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