un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE

The article provides knowledge about the potential that the "bioindustry" has as a source of useful active components for the food industry and that is related to the quality of the food we consume. In this context we will address the "Antioxidants in food" which are synthesized...

Descripción completa

Detalles Bibliográficos
Autores principales: Mariani, Maria Elisa, Juncos, Nicolle, S, Grosso, Nelson Rubén, Olmedo, Rubén
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021
Materias:
natural additives, natural antioxidants, functional properties, fungi, extracts.
aditivos naturales
antioxidantes naturales
Propiedades funcionales
hongos
extractos
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33202
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-33202
record_format ojs
spelling I10-R308-article-332022024-08-14T18:53:12Z un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE TENDENCIAS EN LA BIOINDUSTRIA: OBTENCION DE BIOMASA DE HONGOS PARA GENERACION DE PRINCIPIOS ACTIVOS ANTIOXIDANTES PARA SU USO ALIMENTARIO Mariani, Maria Elisa Juncos, Nicolle, S Grosso, Nelson Rubén Olmedo, Rubén natural additives, natural antioxidants, functional properties, fungi, extracts. aditivos naturales antioxidantes naturales Propiedades funcionales hongos extractos The article provides knowledge about the potential that the "bioindustry" has as a source of useful active components for the food industry and that is related to the quality of the food we consume. In this context we will address the "Antioxidants in food" which are synthesized chemical substances that are present in food naturally or synthetically and that allow them to protect themselves from environmental factors that cause deterioration. Lipid oxidation is one of the main causes of deterioration and decrease in the useful life of foods, being able to generate free radicals responsible for the loss of chemical, sensory and safety quality and that is why antioxidants are incorporated in them. Antioxidants inhibit or delay lipid oxidation by inhibiting the initiation and propagation of oxidative reactions. Natural antioxidants are preferred given the potential toxic effects of synthetic additives. Many mushrooms have antioxidant active ingredients, provide sensory properties and are perceived as healthy. The Centro de Transferencia de Bioinsumos and the Laboratorio de Tecnología de Alimentos study the potential use of fungi to generate food ingredients for the generation of biomass through bioindustry. El artículo brinda conocimientos sobre el potencial que posee la “bioindustria” como fuente de componentes activos útiles para la industria alimentaria y que se encuentra relacionado a la calidad de los alimentos que consumimos. En este contexto abordaremos los “Antioxidantes en los alimentos” que son sustancias químicas sintetizadas que se encuentran presentes en los alimentos de manera natural o sintética y que les permite protegerse de los factores ambientales que causan deterioro. La oxidación lipídica es una de las principales causas de deterioro y disminución de la vida útil de los alimentos, pudiendo generar radicales libres responsables de la pérdida de la calidad química, sensorial e inocuidad y es por ello que se incorporan antioxidantes en ellos. Los antioxidantes inhiben o retrasan la oxidación de lípidos mediante la inhibición de la iniciación y propagación de reacciones oxidativas. Los antioxidantes naturales son preferidos dado los potenciales efectos tóxicos de los aditivos sintéticos. Muchos hongos poseen principios activos antioxidantes, aportan propiedades sensoriales y son percibidos como sanos. Desde el Centro de Transferencia de Bioinsumos y el Laboratorio de Tecnología de Alimentos se estudia el potencial uso de hongos para generar ingredientes alimentarios para la generación de biomasa por medio de la bioindustria. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021-07-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33202 Nexo agropecuario; Vol. 9 Núm. 1 (2021); 59 - 64 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33202/34238 Derechos de autor 2021 Mariani, M.E, Juncos, N. S, Grosso, N. R, Olmedo, R https://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic natural additives, natural antioxidants, functional properties, fungi, extracts.
aditivos naturales
antioxidantes naturales
Propiedades funcionales
hongos
extractos
spellingShingle natural additives, natural antioxidants, functional properties, fungi, extracts.
aditivos naturales
antioxidantes naturales
Propiedades funcionales
hongos
extractos
Mariani, Maria Elisa
Juncos, Nicolle, S
Grosso, Nelson Rubén
Olmedo, Rubén
un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
topic_facet natural additives, natural antioxidants, functional properties, fungi, extracts.
aditivos naturales
antioxidantes naturales
Propiedades funcionales
hongos
extractos
author Mariani, Maria Elisa
Juncos, Nicolle, S
Grosso, Nelson Rubén
Olmedo, Rubén
author_facet Mariani, Maria Elisa
Juncos, Nicolle, S
Grosso, Nelson Rubén
Olmedo, Rubén
author_sort Mariani, Maria Elisa
title un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
title_short un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
title_full un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
title_fullStr un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
title_full_unstemmed un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
title_sort un trends in the bioindustry: obtaining biomass from fungi for the generation of active antioxidant principles for food use
description The article provides knowledge about the potential that the "bioindustry" has as a source of useful active components for the food industry and that is related to the quality of the food we consume. In this context we will address the "Antioxidants in food" which are synthesized chemical substances that are present in food naturally or synthetically and that allow them to protect themselves from environmental factors that cause deterioration. Lipid oxidation is one of the main causes of deterioration and decrease in the useful life of foods, being able to generate free radicals responsible for the loss of chemical, sensory and safety quality and that is why antioxidants are incorporated in them. Antioxidants inhibit or delay lipid oxidation by inhibiting the initiation and propagation of oxidative reactions. Natural antioxidants are preferred given the potential toxic effects of synthetic additives. Many mushrooms have antioxidant active ingredients, provide sensory properties and are perceived as healthy. The Centro de Transferencia de Bioinsumos and the Laboratorio de Tecnología de Alimentos study the potential use of fungi to generate food ingredients for the generation of biomass through bioindustry.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2021
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33202
work_keys_str_mv AT marianimariaelisa untrendsinthebioindustryobtainingbiomassfromfungiforthegenerationofactiveantioxidantprinciplesforfooduse
AT juncosnicolles untrendsinthebioindustryobtainingbiomassfromfungiforthegenerationofactiveantioxidantprinciplesforfooduse
AT grossonelsonruben untrendsinthebioindustryobtainingbiomassfromfungiforthegenerationofactiveantioxidantprinciplesforfooduse
AT olmedoruben untrendsinthebioindustryobtainingbiomassfromfungiforthegenerationofactiveantioxidantprinciplesforfooduse
AT marianimariaelisa tendenciasenlabioindustriaobtenciondebiomasadehongosparageneraciondeprincipiosactivosantioxidantesparasuusoalimentario
AT juncosnicolles tendenciasenlabioindustriaobtenciondebiomasadehongosparageneraciondeprincipiosactivosantioxidantesparasuusoalimentario
AT grossonelsonruben tendenciasenlabioindustriaobtenciondebiomasadehongosparageneraciondeprincipiosactivosantioxidantesparasuusoalimentario
AT olmedoruben tendenciasenlabioindustriaobtenciondebiomasadehongosparageneraciondeprincipiosactivosantioxidantesparasuusoalimentario
first_indexed 2024-09-03T20:27:33Z
last_indexed 2024-09-03T20:27:33Z
_version_ 1809208052899905536

Ejemplares similares