Fermentación de subproductos agroindustriales como estrategia para obtener aditivos para alimento de codorniz


Palabras clave:

agro-substratos, composición química, métodos de extracción, fermentación fúngica, ingrediente alimentario


La actividad agroindustrial en México genera una cantidad importante de subproductos vegetales (37.5 Mt, producción estimada), los cuales son generados durante el procesamiento de los frutos. Estos subproductos agroindustriales son una fuente importante de nutrientes y compuestos bioactivos que pueden ser revalorizados. En el presente manuscrito se revisan los hallazgos de diferentes investigaciones en las que se evalúa el uso de la fermentación fúngica en estado sólido (FES) para la recuperación de compuestos de subproductos agroindustriales, con posible uso como ingredientes en el alimento para codorniz. En relación a la composición química de los subproductos agroindustriales, ésta dependerá de la especie vegetal, región anatómica (cáscara, pulpa y semilla) y condiciones de procesamiento (fresco o seco). Estos subproductos poseen componentes bioactivos, como enzimas, vitaminas, ácidos orgánicos, pigmentos y compuestos fenólicos (ácidos fenólicos y flavonoides); como alternativa a los métodos convencionales y no convencionales de extracción. La FES es un método novedoso para la recuperación de componentes bioactivos a partir de subproductos agroindustriales de cultivos, como: manzana, trigo, maíz, yuca, arroz, patata, granada, arándano, garbanzo y naranja. Los componentes bioactivos recuperados por FES son una alternativa con uso potencial como aditivos para el alimento de codorniz.





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