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Compuestos fenólicos obtenidos de chile (Capsicum sp.) para el control de la oxidación y el deterioro bacteriano en la carne y en productos cárnicos: revisión
Phenolic compounds obtained from chili pepper (Capsicum sp.) for the control of oxidation and bacterial spoilage in meat and meat products: A review
DOI:
https://doi.org/10.15446/acag.v73n1.116807Palabras clave:
conservantes naturales, extracción, fitoquímicos, oxidación, productos cárnicos reformulados (es)extraction, natural preservatives, oxidation, phytochemicals, reformulated meat products (en)
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Los cultivos de chile (Capsicum sp.) tienen una relevancia económica significativa a nivel global, pero también generan una gran cantidad de subproductos a lo largo de la cadena de producción, muchos de los cuales no se utilizan y representan un desafío ambiental. Recientes investigaciones destacan que estos subproductos vegetales son una fuente rica en fitoquímicos, particularmente en compuestos fenólicos, los cuales poseen propiedades antioxidantes y antimicrobianas. En paralelo, la demanda de los consumidores por alternativas más saludables a los alimentos procesados ha impulsado la búsqueda de reemplazos naturales para antioxidantes y conservantes sintéticos, como el BHA, BHT y los nitritos, los cuales se asocian con riesgos para la salud, incluidas enfermedades inflamatorias y cardiovasculares. Ingredientes de origen vegetal, como los compuestos fenólicos presentes en el chile, tienen el potencial de generar alimentos más saludables y naturales, lo que contribuye a la reducción de enfermedades crónicas, incluyendo el cáncer. Estas propiedades sugieren que el chile y sus subproductos podrían ser utilizados como aditivos naturales para reemplazar moléculas sintéticas en productos cárnicos. No obstante, su implementación a gran escala enfrenta desafíos debido a la variabilidad en los sabores, colores y aromas que el chile puede aportar, lo cual puede afectar la consistencia en la calidad de los productos cárnicos. A pesar de estas limitaciones, estudios recientes han demostrado que los chiles pueden mejorar el color, sabor y textura de los productos cárnicos, al tiempo que ofrecen estabilidad frente a la oxidación y el deterioro microbiano. Por lo tanto, los compuestos fenólicos del chile se perfilan como una alternativa prometedora a los aditivos sintéticos en la industria cárnica.
Chili pepper (Capsicum sp.) cultivation holds significant economic importance worldwide, but it also generates a substantial number of by-products throughout the production chain, many of which go unused and pose environmental challenges. Recent research has shown that these plant by-products are rich in phytochemicals, particularly phenolic compounds, which have antioxidant and antimicrobial properties. Concurrently, consumer demand for healthier alternatives to processed foods has driven the search for natural replacements for synthetic antioxidants and preservatives like BHA, BHT, and nitrites, which are associated with health risks, including inflammatory and cardiovascular diseases. Plant-based ingredients, such as the phenolic compounds found in chili peppers, have the potential to formulate healthier and more natural foods, contributing to the reduction of chronic diseases, including cancer. These properties suggest that chili peppers and their by-products could be used as natural additives to replace synthetic molecules in meat products. However, large-scale implementation is challenging due to the variability of flavors, colors, and aromas that chili peppers can impart, which may affect the consistency of meat product quality. Despite these limitations, recent studies have demonstrated that chili peppers can enhance the color, flavor, and texture of meat products while providing stability against oxidation and microbial spoilage. Therefore, phenolic compounds from chili peppers are emerging as a promising alternative to synthetic additives in the meat industry.
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