Rios-Mera Juan D, Arteaga Hubert, Ruiz Roger, Saldaña Erick, Tello Fernando
Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru.
Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru.
Foods. 2024 Jul 2;13(13):2110. doi: 10.3390/foods13132110.
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.
在寻找用于加工红肉、禽肉和鱼类产品的新成分时，考虑使用能够替代可能危害健康的传统成分（如动物脂肪和合成抗氧化剂）的植物资源至关重要。拥有数百种可食用水果品种的亚马逊地区，可能成为加工肌肉类食品新成分的可行替代选择。这些水果因其作为天然抗氧化剂、脂肪替代品、着色剂和增量剂的用途而受到关注。一些已被测试的水果包括阿萨伊果、瓜拉那、胭脂树、可可豆壳、印加果油和桃棕。研究表明，这些水果可以用作脱水产品，或以250至500毫克/千克的剂量作为液体或粉末提取物用作抗氧化剂。脂肪替代品可以直接作为面粉添加，或用于制备乳液凝胶，可减少高达50%的动物脂肪且无任何有害影响。然而，凝胶的氧化问题表明，需要通过加入适量的抗氧化剂水平进行进一步研究。低剂量时，亚马逊水果副产品如着色剂和增量剂已被证明对肌肉类食品具有积极的技术和感官效果。虽然有证据表明这些水果具有有益健康的作用，但它们在体外和体内的营养效果应在含有这些水果的肌肉类食品中进行评估。这种评估旨在确定安全剂量，延缓直接影响健康的关键氧化化合物的形成，并研究与健康相关的其他因素。
