Palabras clave
alimentos
compuestos bioactivos
películas comestibles
industria alimentaria Vibrational spectroscopy
organic
chemometric analysis
agrochemical residues
Cómo citar
Resumen
Este artículo de revisión sistemática analiza los usos de los subproductos de la papa en la industria alimentaria, resaltando que muchos de estos subproductos son desechados al medio ambiente sin tratamiento debido a su bajo valor comercial, lo que representa un riesgo ambiental. El objetivo del estudio es realizar una revisión sistemática de literatura acerca de los usos que se realizan a los subproductos de papa en la industria alimentaria, identificando 32 artículos relevantes entre 3547 encontrados en la base de datos de Scopus. Los resultados muestran que los subproductos de la papa pueden ser utilizados como ingrediente en formulaciones de alimentos, extracción de compuestos bioactivos y para conservar alimentos. Según el análisis de los manuscritos, los subproductos de papa tienen un efecto positivo en las diversas aplicaciones mencionadas por sus compuestos bioactivos, donde destacan los polifenoles como el ácido clorogénico, ácido cafeico y el ácido ferúlico que tienen propiedades antioxidantes que al ser incorporadas en nuevas formulaciones de alimentos ofrecen propiedades antimicrobianas, antiinflamatorias y anticancerígenas. Aunque la bibliografía es extensa, aún hay áreas que requieren más investigación para aprovechar los subproductos de la papa de manera sostenible en la industria alimentaria, siguiendo una economía circular.
Citas
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Derechos de autor 2024 Cristian Omar Larrea Cerna, Daniel Edgar Alvarado León, Huber Joel Chancha Inga, Luz clarita Seguil Gonzales