Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry

En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenti...

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Autores:: Cárdenas Baquero, German Darío
Arrazola Paternina, Guillermo
Villalba Cadavid, Marcela

Tipo de recurso:: Article of journal

Fecha de publicación:: 2016

Institución:: Universidad de San Buenaventura

Repositorio:: Repositorio USB

Idioma:: spa

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dc.title.spa.fl_str_mv	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
dc.title.translated.eng.fl_str_mv	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
title	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
spellingShingle	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry Compuestos bioactivos antioxidantes frutas tropicales.
title_short	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
title_full	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
title_fullStr	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
title_full_unstemmed	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
title_sort	Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry
dc.creator.fl_str_mv	Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela
dc.contributor.author.spa.fl_str_mv	Cárdenas Baquero, German Darío Arrazola Paternina, Guillermo Villalba Cadavid, Marcela
dc.subject.spa.fl_str_mv	Compuestos bioactivos antioxidantes frutas tropicales.
topic	Compuestos bioactivos antioxidantes frutas tropicales.
description	En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenticios puede disminuir el riesgo de enfermedades cardiovasculares y neurodegenerativas. Estos beneficios han orientado las investigaciones principalmente a la caracterización de diferentes tipos de frutas y su contenido de componentes antioxidantes específicos, sin embargo, la mayoría se han centrado en las frutas de clima templado. Por lo tanto, esta revisión se centra en exponer el contenido de compuestos bioactivos presentes en frutas tropicales, evidenciando sus beneficios sobre la salud humana a través su aprovechamiento agroindustrial en productos alimenticios, jugos con antioxidantes, en general fuentes bioactivos para la industria.
publishDate	2016
dc.date.accessioned.none.fl_str_mv	2016-01-27T00:00:00Z 2025-08-22T14:06:56Z
dc.date.available.none.fl_str_mv	2016-01-27T00:00:00Z 2025-08-22T14:06:56Z
dc.date.issued.none.fl_str_mv	2016-01-27
dc.type.spa.fl_str_mv	Artículo de revista
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dc.type.local.eng.fl_str_mv	Journal article
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dc.identifier.doi.none.fl_str_mv	10.21500/01247492.2152
dc.identifier.issn.none.fl_str_mv	0124-7492
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/10819/28700
dc.identifier.url.none.fl_str_mv	https://doi.org/10.21500/01247492.2152
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dc.relation.bitstream.none.fl_str_mv	https://revistas.usb.edu.co/index.php/Ingenium/article/download/2152/1884
dc.relation.citationedition.spa.fl_str_mv	Núm. 33 , Año 2016 : INGENIUM
dc.relation.citationendpage.none.fl_str_mv	40
dc.relation.citationissue.spa.fl_str_mv	33
dc.relation.citationstartpage.none.fl_str_mv	29
dc.relation.citationvolume.spa.fl_str_mv	17
dc.relation.ispartofjournal.spa.fl_str_mv	Ingenium
dc.relation.references.spa.fl_str_mv	Ahmad, M., Don, S., Ahmad, S. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science 98 (1): 21 – 33. 2. Akhtar, S., Anjum, F., Anjum, M. (2011). Micronutrient fortification of wheat flour: recent development and strategies. Food Research International 44: (3) 652 – 659. 3. Altunkaya, A., Hedegaard, R., Brimer, L., Gokmen, V., Skibsted, L. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food and Function 4: (5) 722 – 727. 4. Arrázola, G., Rojano, A., Díaz, A. (2013). The antioxidant capacity of five mango cultivars (Mangifera indica L.) and evaluation of its performance in a food matrix. Revista colombiana de ciencias hortícolas - vol. 7 - no. 2 - pp. 161-172. 5. Ayala, J., Vega, V., Rosas, C., Palafox, H., Villa, J., Wasim, M., Dávila, J., González, D. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (7): 1866 – 1874. 6. Batchu, S., Chaudhary, K., Wiebe, G., Seubert, J. (2013). Bioactive Compounds in Heart Disease, Chapter 28. Bioactive Food as Dietary Interventions for Cardiovascular Disease. University of Alberta, Edmonton, AB, Canada. 7. Beserra, M., Machado, P., Campos, A., Do Prado, G., De Carvalho, C., Arraes, G., Gomes, T. (2011). Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44 (7): 2155–2159. 8. Biesalski H., Dragsted L., Elmadfa I., Grossklaus R., Muller M., Schrenk D., Walter P, Weber P. (2009a). Bioactive compounds: Safety and efficacy. Special article Nutrition 25 (12): 1206 – 1211. 9. Calderón J., Jaimes L., Hernández E., Villanova B. (2011). Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International 44 (7): 2047 – 2053. 10. Coisson, J., Travaglia, F., Piana, G., Capasso, M., Arlorio, M. (2005). Euterpe oleraceae juice as a functional pigment for yogurt. Food Research International 38: (8-9) 893 – 897. 11. Dall, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT - Food Science and Technology 53 (1): 233 – 239. 12. Dembitsky V., Poovarodom S., Leontowicz H., Leontowicz M., Vearasilp S., Trakhtenberg S., Gorinstein S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International 44 (7): 1671 – 1701. 13. Descalzo, A., Sancho, A. (2008). A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science 79 (3): 423 – 436. 14. Estévez, M., Kylli, P., Puolanne, E., Kivikari, R., Heinonen, M. (2008). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipids and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry 56: (22) 10933 – 10940. 15. Filipcev, B., Levic, L., Bodroza, M., Misljenovic, N., Koprivica, G. (2010). Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. International Journal of Food Properties 13: (5) 1035 – 1053. 16. Ganhão, R., Morcuende, D., Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science 85: (3) 402 – 409. 17. Gawlik, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J., Czy J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry 138: (2-3) 1621 – 1628. 18. Gil, M., Aguayo, E., Kader, A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry 54: (12) 4284 – 4296. 19. Hassimotto, N., Genovese, M., Lajolo, F. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53 (8): 2928 – 2935. 20. Herrera, F., Betancur, D., Segura, M. (2014). Compuestos bioactivos de la dieta con potencial en la prevención de patologías relacionadas con sobrepeso y obesidad; péptidos biológicamente activos. Nutrición Hospitalaria 29 (1): 10 – 20. 21. Hygreeva, D., Pandey, M., Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98 (1): 47 – 57. 22. Jiménez, A., Sierra C., Rodríguez R., González M., Heredia F., Osorio C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims) fruit from Colombia during the ripening. Food Research International 44 (7): 1912 – 1918. 23. Jiménez, F. (2013). Emulsiones múltiples; compuestos bioactivos y alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Nutrición Hospitalaria 28: (5) 1413 – 1421. 24. Jongberg, S., Skov, S., Torngren, M., Skibsted, L., Lund, M. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 128: (2) 276 – 283. 25. Jongberg, S., Torngren, M., Gunvig, A., Skibsted, L., Lund, M. (2012). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 93: (3) 538 – 546. 26. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT - Food Science and Technology 44: (4) 1065 – 1072. 27. Karre, L., López, K., Getty, K. (2013). Natural antioxidants in meat and poultry products. Meat Science 94 (2): 220 – 227. 28. Kulkarni, S., De Santos, F., Kattamuri, S., Rossi, S., Brewer, M. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science 88 (1): 139 – 144. 29. Lund, M., Heinonen, M., Baron, C., Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research 55: (1) 83 – 95. 30. Machado, S., Schieber, A. (2010). Bioactive Compounds in Mango (Mangifera Indica L.). Federal University of Vicosa, Department of Health and Nutrition, Vicosa, Minas Gerais State, Brazil. Chapter 34. 31. Martínez, R., Torres, P., Meneses, M., Figueroa, J., Pérez, J., Viuda, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520 – 1526. 32. Martínez, S., González, J., Culebras, J., Tuñón, M. (2002). Los flavonoides: propiedades y acciones antioxidantes. Nutrición Hospitalaria 17 (6): 271-278. 33. Mahattanatawee, K., Manthey, J., Luzio, G., Talcott, S., Goodner, K., Baldwin, E. (2006). Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agriculture and Food Chemistry 54: (19) 7355 − 7363. 34. Mertz, C., Gancel, A., Gunata, Z., Alter, P., Dhuique, C., Vaillant, F., Perez, A., Ruales, J., Brat, P. (2009). Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. Journal of Food Composition and Analysis 22 (5): 381 – 387. 35. Moo, V., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2014). Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, México. Food Chemistry 152: (1) 508 – 515. 36. Moo V., Moo M., Estrada, I., Estrada, R., Cuevas, L., Ortiz, E., Vargas, M., Betancur, D., Sauri, E. (2015). Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico. Food Chemistry 166: 17 – 22. 37. Müller, L., Gnoyke, S., Popken, A. Böhm, V. (2010). Antioxidant capacity and related parameters of different fruit formulations. LWT — Food Science and Technology 43: (6) 992 − 999. 38. Ospina, S., Restrepo, D., López, J. (2011). Derivados cárnicos como alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Revista Lasallista de Investigación 8: (2) 163 – 172. 39. Patil, B., Jayaprakasha, G., Chidambara, K., Vikram, A. (2009). Bioactive compounds: historical perspectives, opportunities, and challenges. Journal of Agricultural and Food Chemistry 57 (18): 8142 – 8160. 40. Peng, X., Ma, J., Cheng, K., Jiang, Y., Chen, F., Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry 119: (1) 49 – 53. 41. Ramful, D., Tarnus, E., Aruoma, O., Bourdon, E., Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International 44 (7): 2088 – 2099. 42. Ravishankar, D., Rajora, A., Greco, F., Osborn, E. (2013). Flavonoids as prospective compounds for anti-cancer therapy. The International Journal of Biochemistry and Cell Biology 45 (12) 2821 – 2831. 43. Ribeiro da Silva, L., Teixeira de Figueiredo, E., Silva, N., Pinto, I., Wilane de Figueiredo, R., Montenegro, I., Gomes, C. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry 143: 398 – 404. 44. Rodríguez, J., Morcuende, D., Estévez, M. (2011). Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science 89: (2) 166 – 173. 45. Shui, G., Leong, L. (2006). Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chemistry 97: (2) 277 − 284. 46. Shukla, S., Gupta, S., Ojha, S., Sharma, S. (2010). Cardiovascular friendly natural products: a promising approach in the management of CVD. Natural Product Research 24 (9): 873 – 898. 47. Sivam, A., Sun, D., Waterhouse, G., Quek, S., Perera, C. (2011). Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. Journal of Food Science 76: (9) 97 – 107. 48. Sivam, A., Sun, D., Perera, C., Waterhouse, G. (2012). Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chemistry 131: (3) 802 – 810. 49. Swieca, M., Gawlik, U., Altunkaya, D., Baraniak, B., Czy, J. (2013). The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry 141: (1) 451 – 458. 50. Swieca, M., Gawlik, U., Dziki, D., Baraniak, B., Czy, J. (2014). Bread enriched with quinoa leaves e The influence of protein phenolics interactions on the nutritional and antioxidant quality. Food Chemistry 162: 54 – 62. 51. Wallace, T., Giusti, M. (2008). Determination of color, pigment, and phenolic stability in yogurt system colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science 73: (4) 241 – 248. 52. Xiao, J., Muzashvili, T., Georgiev, M. (2014). Advances in the biotechnological glycosylation of valuable flavonoids. Biotechnology Advances 32 (6): 1145 – 1156.
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spelling	Cárdenas Baquero, German DaríoArrazola Paternina, GuillermoVillalba Cadavid, Marcela2016-01-27T00:00:00Z2025-08-22T14:06:56Z2016-01-27T00:00:00Z2025-08-22T14:06:56Z2016-01-27En los últimos años, ha habido una tendencia global hacia el consumo de alimentos que proporcionen efectos beneficiosos para la salud. Las principales investigaciones demuestran que el uso de compuestos bioactivos derivados de plantas como fuente de ingredientes funcionales en los productos alimenticios puede disminuir el riesgo de enfermedades cardiovasculares y neurodegenerativas. Estos beneficios han orientado las investigaciones principalmente a la caracterización de diferentes tipos de frutas y su contenido de componentes antioxidantes específicos, sin embargo, la mayoría se han centrado en las frutas de clima templado. Por lo tanto, esta revisión se centra en exponer el contenido de compuestos bioactivos presentes en frutas tropicales, evidenciando sus beneficios sobre la salud humana a través su aprovechamiento agroindustrial en productos alimenticios, jugos con antioxidantes, en general fuentes bioactivos para la industria. application/pdf10.21500/01247492.21520124-7492https://hdl.handle.net/10819/28700https://doi.org/10.21500/01247492.2152spaUniversidad San Buenaventura - USB (Colombia)https://revistas.usb.edu.co/index.php/Ingenium/article/download/2152/1884Núm. 33 , Año 2016 : INGENIUM40332917IngeniumAhmad, M., Don, S., Ahmad, S. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science 98 (1): 21 – 33. 2. Akhtar, S., Anjum, F., Anjum, M. (2011). Micronutrient fortification of wheat flour: recent development and strategies. Food Research International 44: (3) 652 – 659. 3. Altunkaya, A., Hedegaard, R., Brimer, L., Gokmen, V., Skibsted, L. (2013). Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food and Function 4: (5) 722 – 727. 4. Arrázola, G., Rojano, A., Díaz, A. (2013). The antioxidant capacity of five mango cultivars (Mangifera indica L.) and evaluation of its performance in a food matrix. Revista colombiana de ciencias hortícolas - vol. 7 - no. 2 - pp. 161-172. 5. Ayala, J., Vega, V., Rosas, C., Palafox, H., Villa, J., Wasim, M., Dávila, J., González, D. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (7): 1866 – 1874. 6. Batchu, S., Chaudhary, K., Wiebe, G., Seubert, J. (2013). Bioactive Compounds in Heart Disease, Chapter 28. Bioactive Food as Dietary Interventions for Cardiovascular Disease. University of Alberta, Edmonton, AB, Canada. 7. Beserra, M., Machado, P., Campos, A., Do Prado, G., De Carvalho, C., Arraes, G., Gomes, T. (2011). Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44 (7): 2155–2159. 8. Biesalski H., Dragsted L., Elmadfa I., Grossklaus R., Muller M., Schrenk D., Walter P, Weber P. (2009a). Bioactive compounds: Safety and efficacy. Special article Nutrition 25 (12): 1206 – 1211. 9. Calderón J., Jaimes L., Hernández E., Villanova B. (2011). Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International 44 (7): 2047 – 2053. 10. Coisson, J., Travaglia, F., Piana, G., Capasso, M., Arlorio, M. (2005). Euterpe oleraceae juice as a functional pigment for yogurt. Food Research International 38: (8-9) 893 – 897. 11. Dall, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT - Food Science and Technology 53 (1): 233 – 239. 12. Dembitsky V., Poovarodom S., Leontowicz H., Leontowicz M., Vearasilp S., Trakhtenberg S., Gorinstein S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International 44 (7): 1671 – 1701. 13. Descalzo, A., Sancho, A. (2008). A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science 79 (3): 423 – 436. 14. Estévez, M., Kylli, P., Puolanne, E., Kivikari, R., Heinonen, M. (2008). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: Interaction with lipids and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry 56: (22) 10933 – 10940. 15. Filipcev, B., Levic, L., Bodroza, M., Misljenovic, N., Koprivica, G. (2010). Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients. International Journal of Food Properties 13: (5) 1035 – 1053. 16. Ganhão, R., Morcuende, D., Estévez, M. (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Science 85: (3) 402 – 409. 17. Gawlik, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J., Czy J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry 138: (2-3) 1621 – 1628. 18. Gil, M., Aguayo, E., Kader, A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry 54: (12) 4284 – 4296. 19. Hassimotto, N., Genovese, M., Lajolo, F. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53 (8): 2928 – 2935. 20. Herrera, F., Betancur, D., Segura, M. (2014). Compuestos bioactivos de la dieta con potencial en la prevención de patologías relacionadas con sobrepeso y obesidad; péptidos biológicamente activos. Nutrición Hospitalaria 29 (1): 10 – 20. 21. Hygreeva, D., Pandey, M., Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98 (1): 47 – 57. 22. Jiménez, A., Sierra C., Rodríguez R., González M., Heredia F., Osorio C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims) fruit from Colombia during the ripening. Food Research International 44 (7): 1912 – 1918. 23. Jiménez, F. (2013). Emulsiones múltiples; compuestos bioactivos y alimentos funcionales. Red de Revistas Científicas de América Latina, el Caribe, España y Portugal. Nutrición Hospitalaria 28: (5) 1413 – 1421. 24. Jongberg, S., Skov, S., Torngren, M., Skibsted, L., Lund, M. (2011). Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chemistry 128: (2) 276 – 283. 25. Jongberg, S., Torngren, M., Gunvig, A., Skibsted, L., Lund, M. (2012). Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 93: (3) 538 – 546. 26. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT - Food Science and Technology 44: (4) 1065 – 1072. 27. Karre, L., López, K., Getty, K. (2013). Natural antioxidants in meat and poultry products. Meat Science 94 (2): 220 – 227. 28. Kulkarni, S., De Santos, F., Kattamuri, S., Rossi, S., Brewer, M. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science 88 (1): 139 – 144. 29. Lund, M., Heinonen, M., Baron, C., Estévez, M. 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Biotechnology Advances 32 (6): 1145 – 1156.Ingenium - 2016info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/https://revistas.usb.edu.co/index.php/Ingenium/article/view/2152Compuestos bioactivosantioxidantesfrutas tropicales.Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food IndustryFrutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food IndustryArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Textinfo:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionPublicationOREORE.xmltext/xml2834https://bibliotecadigital.usb.edu.co/bitstreams/7883d311-e0d7-44cc-a4d7-af1c416fcde8/download13ac2976857297ded58bad584c8d3aeeMD5110819/28700oai:bibliotecadigital.usb.edu.co:10819/287002025-08-22 09:06:56.317https://creativecommons.org/licenses/by-nc-sa/4.0/https://bibliotecadigital.usb.edu.coRepositorio Institucional Universidad de San Buenaventura Colombiabdigital@metabiblioteca.com

Frutas tropicales: fuente de compuestos bioactivos naturales en la industria de alimentos-Tropical Fruits: Source of Natural Compounds Bioactives Food Industry

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