Compuestos fenólicos vegetales y su encapsulación: Análisis bibliométrico enfocado en especies subvaloradas del Perú
DOI:
https://doi.org/10.17268/agrosci.2025.014Palabras clave:
algarrobo, mashua, guama, cañihua, clean-label, atomización, nanoencapsulaciónResumen
La inestabilidad térmica y oxidativa de los compuestos fenólicos vegetales dificulta su incorporación directa en alimentos. Para evaluar las soluciones disponibles, se analizaron 86 artículos de Scopus (2014 - 2025) sobre tecnologías de encapsulación, con énfasis en cuatro cultivos peruanos: algarrobo (Prosopis pallida), guama (Inga edulis), mashua negra (Tropaeolum tuberosum) y cañihua (Chenopodium pallidicaule). Los mapas de coocurrencia (VOSviewer®) muestran predominio de spray-drying y nanoencapsulación con biopolímeros, empleando principalmente maltodextrina, goma arábiga y quitosano. Los mejores resultados se obtuvieron con algarrobo (92% de eficiencia y > 85% de retención antioxidante) y con extractos de guama tratados por CO₂ supercrítico (pérdidas < 5 %). En mashua, la liofilización conservó el 88% de la capacidad FRAP, mientras que nanoemulsiones de cañihua mejoraron la bioaccesibilidad intestinal sin afectar la calidad sensorial del pan integral. El análisis temporal revela un cambio de foco: de estudios de digestión y estabilidad (2014 - 2018) a aplicaciones antimicrobianas y matrices sostenibles (2019 - 2025). Persisten vacíos en biodisponibilidad clínica y escalado industrial, sobre todo para guama y cañihua. Estos hallazgos orientan el desarrollo de ingredientes funcionales con identidad peruana y subrayan la necesidad de optimizar procesos que protejan fenoles termolábiles.
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