Publication: Aprovechamiento de derivados de tomate, como fuente de licopeno, en productos cárnicos tradicionales y tratados con radiaciones ionizantes
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2017-12-12
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Universidad Complutense de Madrid
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Abstract
La industria del procesado del tomate tiene gran peso en la economía española debido a la alta producción de tomates a nivel nacional; sin embargo, genera grandes cantidades de excedentes y residuos ricos en compuestos bioactivos, como el licopeno, poseedor de un gran potencial antioxidante que le confiere efectos beneficiosos para la salud. El aprovechamiento de dichos subproductos como fuente de ingredientes funcionales, supondría una importante reducción en el gasto de las industrias procesadoras de tomate y evitaría graves problemas medioambientales. En los últimos años se están realizando grandes esfuerzos destinados a mejorar los productos cárnicos existentes y a lanzar al mercado otros nuevos en los que la composición se haya modificado de alguna manera con el fin de que el producto resultante se ciña más a las nuevas orientaciones nutricionales. Una posible vía para poder llevar a cabo esta demanda, sería enriquecer a los productos cárnicos en compuestos bioactivos, convirtiéndolos en alimentos funcionales...
The industrial transformation of tomato has great effect on the Spanish economy due to the extent of its cultivation, but in general terms it generates large quantities of surplus and waste that are rich in bioactive compounds such as lycopene, a compound which possesses great antioxidant potential that has beneficial effects to health. The use of these tomato byproducts as a source of functional ingredients would entail a significant reduction in the expenditure of tomato processing industries and would avoid serious environmental problems. In recent years, great efforts have been made to improve existing meat products and to introduce new ones on the market in which the composition has been modified in some way so that the resulting product is more in line with the new nutritional guidelines. One possible way to carry out this demand would be to enrich meat products in bioactive compounds, turning them into functional foods. These new meat products should be adapted to the demands of the consumer and to the lifestyle of the present society, which would lead to the appearance of products that can be consumed in a short time, practically without culinary treatment, while being nutritious and hygienically safe. These foods are known as Ready to Eat (RTE). Their manufacture implies a manipulation that could be associated with the potential risk of microbiological contamination...
The industrial transformation of tomato has great effect on the Spanish economy due to the extent of its cultivation, but in general terms it generates large quantities of surplus and waste that are rich in bioactive compounds such as lycopene, a compound which possesses great antioxidant potential that has beneficial effects to health. The use of these tomato byproducts as a source of functional ingredients would entail a significant reduction in the expenditure of tomato processing industries and would avoid serious environmental problems. In recent years, great efforts have been made to improve existing meat products and to introduce new ones on the market in which the composition has been modified in some way so that the resulting product is more in line with the new nutritional guidelines. One possible way to carry out this demand would be to enrich meat products in bioactive compounds, turning them into functional foods. These new meat products should be adapted to the demands of the consumer and to the lifestyle of the present society, which would lead to the appearance of products that can be consumed in a short time, practically without culinary treatment, while being nutritious and hygienically safe. These foods are known as Ready to Eat (RTE). Their manufacture implies a manipulation that could be associated with the potential risk of microbiological contamination...
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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 07-07-2017