Publication: Desarrollo de nuevos productos alimenticios: incorporación de extractos de plantas como ingredientes funcionales y conservantes naturales
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2017-05-24
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Universidad Complutense de Madrid
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Abstract
La innovación y búsqueda de nuevas evidencias científicas que avalen el consumo de alimentos funcionales con contrastados beneficios para la salud de los consumidores, es hoy en día una tarea clave para la industria alimentaria. Paralelamente a estas necesidades, los consumidores son cada vez más conscientes de los alimentos que consumen y demandan productos más saludables. Los aditivos alimentarios son una de las formas más utilizadas por la industria alimentaria para mantener la calidad de los alimentos. Dentro de la mejora de los productos alimenticios, la industria alimentaria recurre a la búsqueda de aditivos más saludables, con menos efectos secundarios y más económicos, de ahí que se haya fomentado la investigación en aditivos naturales, que provengan de plantas, animales o microorganismos. Los aditivos naturales pueden ser compuestos, o grupos de compuestos que se benefician de las sinergias individuales. El uso de las plantas y sus extractos como aditivos se ha convertido en uno de los temas principales en la investigación de los aditivos alimentarios naturales. Así mismo, se ha llevado a cabo una amplia investigación para encontrar sinergias entre aditivos naturales y sintéticos, y para encontrar un aditivo natural que sea capaz de llevar a cabo diversas funciones en los alimentos (colorantes, conservantes, antioxidantes, etc.). En la Unión Europea, algunos aditivos naturales están aprobados para su uso en alimentos, como por ejemplo el extracto de romero, los glucósidos de la stevia, etc. habiendo muchos otros esperando la autorización. de gobierno. El trabajo realizado en esta tesis doctoral se centra en la caracterización química de tres plantas tradicionalmente consumidas en Portugal y sus extractos acuosos (decocciones e infusiones), con la posterior incorporación en algunos alimentos tradicionales portugueses, como en los pasteles denominados "económicos" y el queso tradicional de oveja "Queijo da Serra da Estrela"...
Innovations and beneficial inputs to increase health effects of foodstuffs are an important task in I+D+I research in the food industry. Parallel to these needs, the consumers are becoming more aware of the food they eat and demand healthier products which should be minimally processed or not processed at all. Food additives are one of the most used ways of preserving the characteristics of food and have been used for dozens of years, with improvements being introduced routinely. The quest for better and healthier food additives allied to the demand of consumers have fostered the investment in natural food additives, that come from plants, animals or microorganisms. Extensive research has been carried out to find synergies between natural and synthetic additives, and to find the natural additive that is capable of carrying out various functions in food (coloring, preserving, antioxidant, etc.). In the EU, some natural additives are approved for use in food, although many more are waiting authorization from the governing bodies. Natural additives can be individual compounds or groups of compounds that benefit from synergies. The use of plants and their extracts as additives has become one of the leading themes in research for natural food additives. This dissertation focuses on the chemical characterization of plants and their extracts (decoctions and infusions), with subsequent incorporation into traditional Portuguese cakes "económicos" and traditional ewe cheese "Queijo da Serra da Estela". Three plants and their aqueous extracts were screened in terms of bioactivity, and subsequently incorporated into foods. The three plants used were chestnut flowers (Castanea sativa Mill.), leaves and stems of lemon balm (Melissa officinalis L.) and basil (Ocimum basilicum L.). For the flowers, both the infusions and decoctions of two cultivars (Judia and Longal) were screened for bioactive compounds and bioactivities...
Innovations and beneficial inputs to increase health effects of foodstuffs are an important task in I+D+I research in the food industry. Parallel to these needs, the consumers are becoming more aware of the food they eat and demand healthier products which should be minimally processed or not processed at all. Food additives are one of the most used ways of preserving the characteristics of food and have been used for dozens of years, with improvements being introduced routinely. The quest for better and healthier food additives allied to the demand of consumers have fostered the investment in natural food additives, that come from plants, animals or microorganisms. Extensive research has been carried out to find synergies between natural and synthetic additives, and to find the natural additive that is capable of carrying out various functions in food (coloring, preserving, antioxidant, etc.). In the EU, some natural additives are approved for use in food, although many more are waiting authorization from the governing bodies. Natural additives can be individual compounds or groups of compounds that benefit from synergies. The use of plants and their extracts as additives has become one of the leading themes in research for natural food additives. This dissertation focuses on the chemical characterization of plants and their extracts (decoctions and infusions), with subsequent incorporation into traditional Portuguese cakes "económicos" and traditional ewe cheese "Queijo da Serra da Estela". Three plants and their aqueous extracts were screened in terms of bioactivity, and subsequently incorporated into foods. The three plants used were chestnut flowers (Castanea sativa Mill.), leaves and stems of lemon balm (Melissa officinalis L.) and basil (Ocimum basilicum L.). For the flowers, both the infusions and decoctions of two cultivars (Judia and Longal) were screened for bioactive compounds and bioactivities...
Description
Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II, leída el 13-05-2016