Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos
Consumption of tropical fruits is growing around the world, not only due to their flavor and appearance but also for their nutritional value. In addition to the content in macro and micronutrients, tropical fruits contain substantial amounts of bioactive compounds in peels, and seeds which constitut...
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Universidad de Sonora
2021
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biotecnia-article-14502022-05-31T17:39:51Z Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos Tropical fruits and by-products as a potential source of bioactive polysaccharides Enríquez-Valencia, Salma Alejandra González Aguilar, Gustavo López-Martínez, Leticia Xochitl By-products, tropical fruits, polysaccharides, bioactive properties. Subproductos frutas tropicales polisacáridos propiedades bioactivas Consumption of tropical fruits is growing around the world, not only due to their flavor and appearance but also for their nutritional value. In addition to the content in macro and micronutrients, tropical fruits contain substantial amounts of bioactive compounds in peels, and seeds which constitute an underexploited source of bioactive compounds such as phenolic acid, polyphenols, carotenoids, vitamin C and polysaccharides. Polysaccharides have attracted growing interest, particularly for their bioactive characteristics such as antioxidants as well as anti-inflammatory, antimicrobial, anticoagulant, hepatoprotective and immunomodulatory properties. Therefore, obtaining functional ingredients from tropical fruits and by-products is feasible and could be used to develop functional and nutraceutical foods to elaborate products of the pharmaceutical industry and food preservation. The present review provides the most relevant information published during the last ten years (2010-2020) on bioactive polysaccharides extracted with hot water reported in tropical fruits and by-products and their relationship with potential beneficial health effects. El consumo de frutas tropicales está creciendo en todo el mundo, no solo por su sabor y apariencia, sino también por su valor nutricional. Además del contenido en macro y micronutrientes, las frutas tropicales contienen cantidades sustanciales de compuestos bioactivos en cáscaras y semillas, que constituyen una fuente subexplotada de compuestos bioactivos como ácido fenólico, polifenoles, carotenoides, vitamina C y polisacáridos. Los polisacáridos han atraído un interés creciente, especialmente por sus características bioactivas como antioxidantes y propiedades antihipoglucemiantes, antiinflamatorias, antimicrobianas, anticoagulantes, hepatoprotectoras e inmunomoduladoras. Por tanto, la obtención de ingredientes funcionales a partir de frutas tropicales y subproductos es factible y podría utilizarse para desarrollar alimentos funcionales y nutracéuticos para elaborar productos de la industria farmacéutica y conservación de alimentos. La presente revisión proporciona la información más relevante publicada durante los últimos diez años (2010-2020) sobre polisacáridos bioactivos extra+idos con agua caliente reportados en frutas tropicales y subproductos y su relación con posibles efectos beneficiosos para la salud. Universidad de Sonora 2021-10-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1450 10.18633/biotecnia.v23i3.1450 Biotecnia; Vol. 23 No. 3 (2021): Septiembre-Diciembre Biotecnia; Vol. 23 Núm. 3 (2021): Septiembre-Diciembre 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1450/579 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1450/599 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Enríquez-Valencia, Salma Alejandra González Aguilar, Gustavo López-Martínez, Leticia Xochitl |
| spellingShingle |
Enríquez-Valencia, Salma Alejandra González Aguilar, Gustavo López-Martínez, Leticia Xochitl Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| author_facet |
Enríquez-Valencia, Salma Alejandra González Aguilar, Gustavo López-Martínez, Leticia Xochitl |
| author_sort |
Enríquez-Valencia, Salma Alejandra |
| title |
Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| title_short |
Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| title_full |
Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| title_fullStr |
Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| title_full_unstemmed |
Frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| title_sort |
frutas tropicales y subproductos como fuente potencial de polisacáridos bioactivos |
| description |
Consumption of tropical fruits is growing around the world, not only due to their flavor and appearance but also for their nutritional value. In addition to the content in macro and micronutrients, tropical fruits contain substantial amounts of bioactive compounds in peels, and seeds which constitute an underexploited source of bioactive compounds such as phenolic acid, polyphenols, carotenoids, vitamin C and polysaccharides. Polysaccharides have attracted growing interest, particularly for their bioactive characteristics such as antioxidants as well as anti-inflammatory, antimicrobial, anticoagulant, hepatoprotective and immunomodulatory properties. Therefore, obtaining functional ingredients from tropical fruits and by-products is feasible and could be used to develop functional and nutraceutical foods to elaborate products of the pharmaceutical industry and food preservation. The present review provides the most relevant information published during the last ten years (2010-2020) on bioactive polysaccharides extracted with hot water reported in tropical fruits and by-products and their relationship with potential beneficial health effects. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1450 |
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| _version_ |
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