Avances en la encapsulación de curcumina y su potencial como alternativa a la tartrazina en alimentos
DOI:
https://doi.org/10.63415/saga.v2i4.317Palabras clave:
curcumina, Curcuma Longa L, encapsulación, tartrazina, alimentosResumen
La creciente demanda de la industria alimentaria por sustituir los colorantes sintéticos ha impulsado la búsqueda de alternativas naturales. En este contexto, la curcumina, extraída de Curcuma longa L., se perfila como el principal candidato para reemplazar a la tartrazina. No obstante, su aplicación a nivel industrial se ve limitada por su baja solubilidad en agua y su inestabilidad frente a variaciones de pH, temperatura y exposición a la luz. Para superar estas restricciones se han desarrollado procesos tecnológicos basados en técnicas de encapsulación, que emplean distintos materiales encapsulantes y permiten obtener partículas de curcumina con mayor estabilidad y propiedades tecnológicas favorables. Sin embargo, hasta la fecha no se han realizado aplicaciones directas de curcumina encapsulada como colorante en matrices alimentarias reales. Este trabajo revisa los avances en la estabilización de la curcumina mediante encapsulación, resalta sus ventajas potenciales como colorante natural y plantea la necesidad de investigaciones aplicadas que verifiquen su desempeño en comparación con la tartrazina, con miras al desarrollo de alimentos más seguros y saludables.
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