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Innovación en bebidas funcionales: biotecnología aplicada a mejorar su calidad y beneficios para la salud.
Innovation in functional beverages: biotechnology applied to improve their quality and health benefits.
DOI:
https://doi.org/10.15446/rev.colomb.biote.v28n1.122755Palabras clave:
Bebidas funcionales, innovación biotecnológica, fermentación de precisión, beneficios para la salud, compuestos bioactivos (es)Functional beverages, biotechnological innovation, precision fermentation, health benefits, bioactive compounds (en)
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En la actualidad, la búsqueda de un estilo de vida más saludable ha llevado a un aumento en la popularidad y demanda de bebidas funcionales. Estos productos, que van más allá de proporcionar hidratación, están formulados con ingredientes específicos destinados a ofrecer beneficios adicionales para la salud a partir de procesos biotecnológicos. Teniendo en cuenta los informes sobre bebidas funcionales obtenidas mediante procesos biotecnológicos a partir de diferentes sustratos, se ha identificado que la documentación de procesos y productos no es suficientemente completa. Por lo anterior es necesario actualizar los procesos biotecnológicos que influyen en la calidad y aceptación por parte del consumidor, algunas de las nuevas tecnologías involucradas como fermentación de precisión, así como los nutrientes, propiedades químicas y beneficios para la salud. Según los estudios revisados, se puede proyectar que las bebidas funcionales obtenidas de diferentes sustratos mediante procesos biotecnológicos ocuparan un lugar importante en las nuevas innovaciones que demande el mercado de alimentos funcionales.
Currently, the search for a healthier lifestyle has led to an increase in the popularity and demand for functional beverages. These products, which go beyond providing hydration, are formulated with specific ingredients aimed at offering additional health benefits through biotechnological processes. Taking into account reports on functional beverages obtained through biotechnological processes from different substrates, we have identified that the documentation of processes and products is not sufficiently complete. Therefore, it is necessary to update the biotechnological processes that influence the quality and acceptance by consumers, including some of the new technologies involved, such as precision fermentation, as well as the nutrients, chemical properties, and health benefits. According to the reviewed studies, it can be projected that functional beverages obtained from different substrates through biotechnological processes will occupy an important place in the new innovations demanded by the functional food market.
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