Publication: Viabilidad tecnológica y biodisponibilidad de diferentes sales de calcio como ingredientes funcionales en productos cárnicos
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2016-08-18
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Universidad Complutense de Madrid
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Abstract
La carne y los productos cárnicos son alimentos importantes de la dieta, ya que poseen compuestos de un elevado valor biológico como los aminoácidos, vitaminas, principalmente del grupo B y minerales como el hierro, zinc y fósforo. Sin embargo, durante los últimos años, se han relacionado con algunas enfermedades como las cardiovasculares y la obesidad. Este hecho ha contribuido a un descenso de su consumo y se han convertido en objetivo de científicos e industrias cárnicas para transformarlos en nuevos productos de acuerdo con las recomendaciones nutricionales. Por ello se han desarrollado productos cárnicos funcionales mediante el empleo de diferentes estrategias, como la incorporación de compuestos bioactivos beneficiosos para la salud. Entre ellos caben destacar diferentes tipos de fibra, polifenoles, ácidos grasos insaturados, probióticos, vitaminas o minerales. El calcio es uno de los minerales de mayor importancia en el organismo ya que es un componente estructural esencial en huesos y dientes y forma parte de diferentes procesos fisiológicos como la contracción muscular, la coagulación sanguínea, la trasmisión nerviosa y la permeabilidad celular. Su deficiencia se ha asociado con enfermedades como la osteoporosis y la hipertensión arterial. Por ello, las autoridades sanitarias recomiendan una ingesta diaria (IDR) de calcio de 1000 mg para adultos de una edad comprendida entre los 19 y 50 años (Institute of Medicine, 2010) o de 800 mg (Directiva 2008/100/CE), independientemente de la edad de los individuos...
Meat and meat products are one of the most important foods in the diet. They contain proteins with all nine essential amino acids of high biological value, accounting for 40% of total amino acids. Moreover, they are an excellent source of bioactive compounds, including vitamins (B-complex), iron, zinc, phosphorus. However, during the last years, their connection to different diseases like cardiovascular, obesity, diabetes, even certain types of cancer has contributed to decreasing its consumption's. Therefore, scientists’ and meat industries’ aim is to innovate and bring new meat products, according to nutritional guides. Therefore, developing new functional meat products could be a good option. In order to achieve this greater emphasis has been placed on strategies involving the addition of bioactive compounds with recognized healthy benefits, such as proteins, fibre, polyphenols, unsaturated fatty acids, probiotics or minerals. Dietary minerals are essential for various physiological functions and they have been associated with the prevention of several diseases. Calcium (Ca) is one of the most important. It gives structural integrity to mineralized tissue; preventing osteoporosis and contributes to “bone health”, although this mineral also plays other essential physiological roles as co-factor in high blood pressure, diverse cellular functions, skeletal muscle contraction and blood coagulation. As a result of these facts health authorities have recommended a Ca daily allowance (RDA) of 1000 mg for adults aged 19-50 (Institute of Medicine, IOM, 2010) or 800 mg (Directive 2008/100/EC), without concern for age...
Meat and meat products are one of the most important foods in the diet. They contain proteins with all nine essential amino acids of high biological value, accounting for 40% of total amino acids. Moreover, they are an excellent source of bioactive compounds, including vitamins (B-complex), iron, zinc, phosphorus. However, during the last years, their connection to different diseases like cardiovascular, obesity, diabetes, even certain types of cancer has contributed to decreasing its consumption's. Therefore, scientists’ and meat industries’ aim is to innovate and bring new meat products, according to nutritional guides. Therefore, developing new functional meat products could be a good option. In order to achieve this greater emphasis has been placed on strategies involving the addition of bioactive compounds with recognized healthy benefits, such as proteins, fibre, polyphenols, unsaturated fatty acids, probiotics or minerals. Dietary minerals are essential for various physiological functions and they have been associated with the prevention of several diseases. Calcium (Ca) is one of the most important. It gives structural integrity to mineralized tissue; preventing osteoporosis and contributes to “bone health”, although this mineral also plays other essential physiological roles as co-factor in high blood pressure, diverse cellular functions, skeletal muscle contraction and blood coagulation. As a result of these facts health authorities have recommended a Ca daily allowance (RDA) of 1000 mg for adults aged 19-50 (Institute of Medicine, IOM, 2010) or 800 mg (Directive 2008/100/EC), without concern for age...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 18-01-2016.