EXTRACTOS DE HOJAS DE PLANTAS PARA CONSERVAR LA CALIDAD DE LA CARNE Y LOS PRODUCTOS CÁRNICOS FRESCOS. REVISIÓN
DOI:
https://doi.org/10.18633/biotecnia.v20i3.712Palabras clave:
Extractos de hojas, Actividad antioxidante, Actividad antimicrobiana, Calidad de la carneResumen
Actualmente, uno de los objetivos de la industria cárnica es incrementar la vida de anaquel de sus productos, lo anterior debido al aumento en la demanda de los consumidores. La vida útil de estos productos es comúnmente afectada por factores tales como la oxidación de lípidos (LOX) y la actividad microbiana (AM). Para evitarlo, el sector cárnico utiliza aditivos sintéticos (BHT, BHA, TBHQ, entre otros) con actividad antioxidante (AOX) y antimicrobiana (AMA). A pesar de ello, se conoce que estos aditivos ejercen efectos adversos en la salud humana, lo que provoca desconfianza en los consumidores. Por lo anterior, diversos trabajos de investigación se enfocan hacia la búsqueda de nuevos aditivos alimentarios, como son los extractos de hojas de plantas. Sin embargo, su composición y bioactividad están influenciados por el solvente y el método de extracción utilizado durante su obtención, ya que los extractos de hojas de plantas obtenidos con solventes polares y métodos de extracción no convencionales, muestran mayor contenido de fitoquímicos, AOX y AMA. En conclusión, los resultados de diversas investigaciones demuestran la efectividad de estos extractos para extender la vida de anaquel, al reducir la LOX y AM, cuando son incorporados en productos cárnicos.
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