Aplicaciones de las cáscaras de frutas en la agroindustria: una revisión sistemática
DOI:
https://doi.org/10.57063/ricay.v5i1.197Palabras clave:
Aplicaciones, Cáscaras de fruta, Agroindustria.Resumen
Los árboles nativos de las zonas tropicales producen una diversidad de frutas, las cuales son ricas en fitonutrientes (PTN), estas frutas se emplean frecuentemente para obtener jugos y también se utilizan en la elaboración de mermeladas, jaleas y conservas enlatadas. Sin embargo, anualmente, se producen en el mundo millones de toneladas de desperdicios de frutas. Entre ellos, especialmente las cáscaras de frutas, a menudo se descartan como residuos. El objetivo de la investigación fue analizar las cáscaras de frutas con mayores aplicaciones en la agroindustria, y los objetivos específicos fueron; clasificar los trabajos en diversas líneas de investigación mediante la categorización de estudios relevantes en función de las áreas de investigación específicas e identificar las frutas más utilizadas en experimentos de investigación que han empleado cáscaras de frutas como material. Este artículo fue realizado mediante la revisión bibliográfica de la literatura, donde se tuvo en cuenta la base de datos de Scopus para realizar la búsqueda de publicaciones relacionadas con la ingeniería. Se obtuvo que las aplicaciones más utilizadas de las cáscaras de frutas en la Agroindustria fueron: La elaboración de películas de embalaje, la fuente de compuestos fisicoquímicos y conservante natural fueron las aplicaciones con mayores usos, siendo de 7, 4 y 3 usos en diferentes artículos respectivamente. Se concluye que las cáscaras se emplean en diferentes campos de investigación, como Ciencia y Tecnología de alimentos, biotecnología y Valorización de residuos agroindustriales. Esto resaltan el gran campo de interés y de uso que presentan los residuos frutales, ofreciendo una visión integral y siendo una herramienta valiosa para los investigadores para que brinden una recirculación económica a estos residuos.
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Díaz, A. L. I., Anido, L. S., & Rosales, J. A. G. (2024). La Economía Circular desde la perspectiva de la empresa estatal cubana: ¿oportunidad o necesidad en las condiciones actuales? Revista Científica (Instituto de Investigaciones Químicas y Biológicas. Facultad de Ciencias Químicas y Farmacia. Universidad de San Carlos de Guatemala), 32(1). http://portal.amelica.org/ameli/journal/50/504929005/html/
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Aguirre-Forero, S. E., Piraneque-Gambasica, N. V., & Cabarcas-Saumeth, D. E. (2022). Compost de cáscara de naranja: Una alternativa de aprovechamiento y ciclaje de materia orgánica en la Región Caribe de Colombia*. Entramado, 18(1). https://www.redalyc.org/journal/2654/265472214018/html/ DOI: https://doi.org/10.18041/1900-3803/entramado.1.8063
Ahmed, A., Rajakrishnan, R., & Vijayaraghavan, P. (s. f.). Valorization of unripe banana peel (Robusta) powder for the production of tannase using Bacillus xiamenensis in submerged fermentation: BioResources. https://doi.org/10.15376/biores.19.3.5396-5412 DOI: https://doi.org/10.15376/biores.19.3.5396-5412
Ahsan, M., Ashraf, H., Iahtisham-Ul-Haq, Liaquat, A., Nayik, G. A., Ramniwas, S., Alfarraj, S., Ansari, M. J., & Gere, A. (2024). Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins. Food Chemistry: X, 23, 101539. https://doi.org/10.1016/j.fochx.2024.101539 DOI: https://doi.org/10.1016/j.fochx.2024.101539
Aldana-Heredia, J. F., Hernández-Carrión, M., Gómez-Franco, J. D., Narváez-Cuenca, C. E., & Sánchez-Camargo, A. del P. (2024). Microwave-assisted extraction, encapsulation, and bioaccessibility of carotenoids from organic tomato industry by-product. Innovative Food Science and Emerging Technologies, 95. https://doi.org/10.1016/j.ifset.2024.103706 DOI: https://doi.org/10.1016/j.ifset.2024.103706
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Apriliani, N., Laila, L., & Prasetyo, B. E. (2024). Utilization red dragon druit peel (Hylocereus Polyrhizus) ethanol extract in oral thin film strip as a mouth Freshener. International Journal of Applied Pharmaceutics, 16(3), 304-311. https://doi.org/10.22159/ijap.2024v16i3.50043 DOI: https://doi.org/10.22159/ijap.2024v16i3.50043
Ariwaodo, C. A., & Olaniyan, O. F. (2024). Fleshy fruit waste and the green chemistry of its conversion to valuable products for humans and animals. Food Chemistry Advances, 4. https://doi.org/10.1016/j.focha.2024.100634 DOI: https://doi.org/10.1016/j.focha.2024.100634
Casas-Martínez, Y. D. P., Fuquen-Fúquene, L. T., & Gómez-Rodríguez, A. M. (2022). Avances en biotecnología ambiental: Biorremediación de plásticos. I3+, 4(2), Article 2. https://doi.org/10.24267/23462329.939
Chaidech, P., & Matan, N. (2024). Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action. International Journal of Food Science and Technology, 59(6), 4030-4040. https://doi.org/10.1111/ijfs.17159 DOI: https://doi.org/10.1111/ijfs.17159
Chen, Z., Liu, R., Wei, Y., Li, B., Luo, W., Zhu, X., & Huang, C. (2024). A novel strategy to transform mango peel waste into useful product– Preparing antibacterial film containing tea polyphenols for chicken breast preservation. LWT, 197. https://doi.org/10.1016/j.lwt.2024.115933 DOI: https://doi.org/10.1016/j.lwt.2024.115933
Chim-Chi, Y. A., Fernández-Méndez, A. R., Pérez-Pacheco, E., Canto-Pinto, J. C., Estrada-León, R. J., Ortiz-Fernández, A., Ríos-Soberanis, C. R., Dzul-Cervantes, M. A. A., & Pérez-Padilla, Y. (2024). Development of pH indicator smart packaging films with anthocyanins from the purple star apple shell (Chrysophyllum cainito L.). Journal of Food Measurement and Characterization, 18(4), 2651-2660. https://doi.org/10.1007/s11694-023-02344-2 DOI: https://doi.org/10.1007/s11694-023-02344-2
Dávila, T. L. A., & Sierra, A. T. H. (2018). Revisión de alternativas sostenibles para el aprovechamiento del orujo de naranja. Revista Colombiana de Investigaciones Agroindustriales, 5(2), Article 2. https://doi.org/10.23850/24220582.1393 DOI: https://doi.org/10.23850/24220582.1393
Díaz, A. L. I., Anido, L. S., & Rosales, J. A. G. (2024). La Economía Circular desde la perspectiva de la empresa estatal cubana: ¿oportunidad o necesidad en las condiciones actuales? Revista Científica (Instituto de Investigaciones Químicas y Biológicas. Facultad de Ciencias Químicas y Farmacia. Universidad de San Carlos de Guatemala), 32(1). http://portal.amelica.org/ameli/journal/50/504929005/html/ DOI: https://doi.org/10.54495/Rev.Cientifica.v32i1.355
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Ferreiro, O., Martin, L. A., Chacon, W. D. C., Duarte, S., Perilla, J. E., & Ayala Valencia, G. (2024). Valorization of Agro-Industrial Plantain (Musa × paradisiaca) By-Products: Alternative Sources of Carbohydrates and Bioactive Compounds. Starch/Staerke, 76(5-6). https://doi.org/10.1002/star.202300210 DOI: https://doi.org/10.1002/star.202300210
Firdaus, S., Ahmad, F., & Zaidi, S. (2024). Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit. International Journal of Biological Macromolecules, 263. https://doi.org/10.1016/j.ijbiomac.2024.130358 DOI: https://doi.org/10.1016/j.ijbiomac.2024.130358
Gao, K., Liu, T., Zhang, Q., Wang, Y., Song, X., Luo, X., Ruan, R., Deng, L., Cui, X., & Liu, Y. (2024). Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability. Food Chemistry, 440. https://doi.org/10.1016/j.foodchem.2023.138189 DOI: https://doi.org/10.1016/j.foodchem.2023.138189
García-Peñalvo, F. J. (2022). Desarrollo de estados de la cuestión robustos: Revisiones Sistemáticas de Literatura. Education in the Knowledge Society (EKS), 23, e28600. https://doi.org/10.14201/eks.28600 DOI: https://doi.org/10.14201/eks.28600
Gemechu, B., Keyata, E. O., Geleta, T. E., Gemede, H. F., & Bayata, A. (2024). Optimization of mango peel pectin extraction (Mangifera indica L.): For the production of jam and jelly. Applied Food Research, 4(1). https://doi.org/10.1016/j.afres.2024.100411 DOI: https://doi.org/10.1016/j.afres.2024.100411
Giri, N. A., Bhangale, A., Gaikwad, N. N., Manjunatha, N., Raigond, P., & Marathe, R. A. (2024). Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins. Scientific Reports, 14(1), 10307. https://doi.org/10.1038/s41598-024-61085-4 DOI: https://doi.org/10.1038/s41598-024-61085-4
Grover, S., Aggarwal, P., Kaur, S., Yadav, R., & Kumar, A. (2024). Physicochemical Assessment, Characterization, Antioxidant and Antimicrobial Potential Study of Essential Oil Extracted from the Peel of Different Galgal (Citrus Pseudolimon) Cultivars. Waste and Biomass Valorization, 15(5), 3157-3167. https://doi.org/10.1007/s12649-023-02321-2 DOI: https://doi.org/10.1007/s12649-023-02321-2
Guo, H., Li, A., Huang, G., Jin, X., Xiao, Y., Gan, R.-Y., & Gao, H. (2024). Development of apple pectin/soy protein isolate-based edible films containing punicalagin for strawberry preservation. International Journal of Biological Macromolecules, 273. https://doi.org/10.1016/j.ijbiomac.2024.133111 DOI: https://doi.org/10.1016/j.ijbiomac.2024.133111
Hadjar, H., Bachiller-Baeza, B., & Labied, R. (2024). New Low-cost Agricultural Biosorbent from Algerian Melon “Cucumis melo” Peels for Remediation of Water Ni (II) Pollution. Water, Air, and Soil Pollution, 235(6). https://doi.org/10.1007/s11270-024-07190-6 DOI: https://doi.org/10.1007/s11270-024-07190-6
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