Leche funcional: revisión de formulación, bioactividad y aceptación sensorial
DOI:
https://doi.org/10.29057/icap.v12iEspecial.15307Palabras clave:
Microencapsulación, bioaccesibilidad, fortificación, fermentación, nutriómicaResumen
Los productos lácteos funcionales han sido ampliamente investigados por su potencial para mejorar la salud y la nutrición mediante la incorporación de compuestos bioactivos y probióticos. Esta revisión analiza la formulación y evaluación de quesos, yogures y bebidas de suero funcionales, explorando cómo su composición y procesamiento tecnológico inciden en el valor nutricional, la bioactividad y la aceptación del consumidor. Se describen estrategias como la adición de prebióticos, probióticos, extractos vegetales y péptidos bioactivos generados por fermentación o hidrólisis. Estas intervenciones modifican propiedades fisicoquímicas, mejoran la capacidad antioxidante y favorecen la viabilidad microbiana. La inclusión de ácidos grasos poliinsaturados, compuestos fenólicos y péptidos mejora el perfil funcional de las matrices lácteas. En particular, las bebidas de suero enriquecidas con extractos de frutas o fermentadas mostraron buenos niveles de estabilidad y aceptabilidad. Se concluye que es viable optimizar productos lácteos sin comprometer su calidad sensorial. Se recomienda continuar con estudios clínicos y el desarrollo de formulaciones dirigidas a necesidades poblacionales específicas.
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Derechos de autor 2025 America Daniela Rosales-Arellano, Jesús Guadalupe Pérez-Flores, Laura García Curiel, Alma Elizabeth Cruz-Guerrero, Elizabeth Contreras-López, Luis Guillermo González-Olivares
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
