El potencial del xoconostle en alimentos procesados: una revisión narrativa

Ulises Cruz-Salinas; Edson Eduardo Romero-Telles; Jesús Guadalupe Pérez-Flores; Laura García-Curiel; Israel Oswaldo Ocampo-Salinas; Natalia Bautista-Meneses; Juan Ramírez-Godínez; Nayeli Vélez-Rivera

doi:10.29057/icea.v14iEspecial.16494

Autores/as

Ulises Cruz-Salinas Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0005-4680-659X
Edson Eduardo Romero-Telles Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0006-7068-3697
Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9654-3469
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Israel Oswaldo Ocampo-Salinas Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-5507-4889
Natalia Bautista-Meneses Instituto Tecnológico de Pachuca https://orcid.org/0009-0000-0908-1562
Juan Ramírez-Godínez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-7718-0546
Nayeli Vélez-Rivera Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-6890-2340

DOI:

https://doi.org/10.29057/icea.v14iEspecial.16494

Palabras clave:

Betalaínas, Polifenoles, Mucílago, Ultrafiltración, Recubrimientos

Resumen

La incorporación del xoconostle en alimentos procesados se ha limitado por la escasa evidencia sobre su composición y funcionalidad. Esta revisión sintetizó información sobre su perfil químico, propiedades fisicoquímicas y aplicaciones tecnológicas. Se identificaron estudios sobre composición, efectos del procesamiento y funcionalidad en bases de datos científicas, integrándose narrativamente. El xoconostle mostró bajo contenido de lípidos y proteínas, alto en fibra soluble y ácidos orgánicos que favorecen conservación y gelificación. Los compuestos fenólicos, flavonoides y betalaínas explican su capacidad antioxidante, mientras que el mucílago mejora textura y estabilidad. Procesos como secado por aspersión y extracción asistida preservan bioactivos. Las aplicaciones en salsas, mermeladas, yogur y recubrimientos incrementan estabilidad y funcionalidad, destacando su potencial en alimentos saludables.

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16%

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32% con financiadores

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11%

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Editora:: Universidad Autónoma del Estado de Hidalgo

Citas

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