Aspectos fisicoquímicos, nutricionales y sensoriales de la adición de subproductos de Citrus en productos de gelación: una revisión sistemática
DOI:
https://doi.org/10.33448/rsd-v9i3.2669Palabras clave:
Citrus; Jalea; Subproductos.Resumen
El objetivo fue realizar una revisión sistemática de estudios que analizaran la composición química y nutricional de la pulpa y subproductos de frutas del género Citrus. Además, evalúe el efecto de agregar estos subproductos en las características fisicoquímicas, nutricionales y sensoriales de las jaleas y productos similares. Se realizó una encuesta de estudios sobre las bases Science Direct, PubMed y Lilacs, publicados entre los años 2003-2018, utilizando 37 artículos que cumplían con todos los criterios de inclusión. Los valores de sólidos solubles, acidez titulable y la relación de sólidos solubles/acidez titulable se evaluaron solo en la pulpa de fruta. La pulpa presentó mayores contenidos de ácido ascórbico y humedad en comparación con los residuos. Los subproductos tenían altos niveles de proteínas, lípidos, carbohidratos, fibra dietética, cenizas, compuestos fenólicos y capacidad antioxidante. En general, la adición de cáscaras de frutas del género Citrus en jaleas y similares no cambió los valores de pH y de acidez titulable. Sin embargo, aumentó el contenido de sólidos solubles y la capacidad antioxidante. El uso de subproductos como ingrediente también mejoró el perfil nutricional de los productos gelificados, ya que aumentó la concentración de compuestos fenólicos y ácido ascórbico. A pesar de los beneficios nutricionales, se observa que la adición de altos niveles de cáscara de cítricos en gelatina redujo la aceptabilidad sensorial. Se concluye que el uso de subproductos de frutas del género Citrus en jaleas y productos similares es una alternativa viable, colaborando para la oferta de alimentos saludables y para la reducción de la eliminación de desechos orgánicos en el medio ambiente.
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