Una revisión de la obtención de compuestos bioactivos a partir de subproductos de cítricos procesados: fermentación en estado sólido y métodos de extracción
DOI:
https://doi.org/10.57063/ricay.v2i3.56Palabras clave:
cítricos, extracción, fermentación, compuestos fenólicos, aceite esencialResumen
En los últimos años el interés por la investigación de los subproductos generados por la industria de mandarina, limón y toronja se ha incrementado con la finalidad de agregar valor a estos subproductos, asimismo, estudios que emplean tecnologías emergentes, usando solvente amígales con el ambiente, se ha incrementado con el mismo propósito. En este contexto, la fermentación en estado sólido (SSF) y los métodos de extracción asistida por microondas y por ultrasonido, extracción con agua subcrítica y fluido supercrítico son presentados como alternativas potenciales para ayudar a recuperar compuestos bioactivos presentes en los subproductos de mandarina, limón y toronja. El objetivo de este manuscrito fue describir la composición química de los subproductos de la mandarina, limón y toronja, así mismo fueron descritos los factores que influyen en la SSF cuando se emplean estos subproductos como sustrato. También se describieron las condiciones de los diferentes procesos de extracción para obtener los compuestos bioactivos presentes en los subproductos de mandarina, limón y toronja. La SSF se centra en la recuperación de pectina de la cáscara de limón y los factores como humedad relativa, temperatura, inoculo son los factores determinantes en este proceso.
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