Jugo de caña de azúcar (Saccharum officinarum): 10 11
Evidencia reciente sobre beneficios a la salud y potencial biotecnológico para la producción de fructooligosacáridos
DOI:
https://doi.org/10.51896/yn4b4b51Palabras clave:
Saccharum officinarum, alimentos funcionales, antioxidantes, fermentación, biotecnologíaResumen
El jugo de caña de azúcar (Saccharum officinarum) ha sido tradicionalmente consumido como una bebida energética natural en regiones tropicales de América Latina, Asia y África. Debido a su contenido de azúcares fermentables, principalmente sacarosa, glucosa y fructosa, así como de minerales y compuestos bioactivos, constituye una matriz con potencial para su aprovechamiento en procesos biotecnológicos orientados a la obtención de ingredientes funcionales y compuestos de valor agregado. Este artículo aborda la evidencia científica actual sobre los beneficios a la salud que aporta el jugo de caña, su composición química y propiedades biológicas que éste presenta. Así mismo, se analizan sus aplicaciones en procesos biotecnológicos para la producción de bebidas con potencial funcional y biosíntesis de compuestos de valor agregado. Finalmente, se discuten limitaciones relacionadas con su estabilidad, contenido de azúcares y seguridad microbiológica, así como perspectivas futuras para su aprovechamiento industrial. La evidencia sugiere que el jugo de caña de azúcar posee un alto potencial funcional y tecnológico, aunque se requieren de estudios clínicos robustos para validar sus efectos en humanos.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
