{"id":3858,"date":"2016-12-08T14:17:52","date_gmt":"2016-12-08T20:17:52","guid":{"rendered":"http:\/\/otech.uaeh.edu.mx\/noti\/?p=3858"},"modified":"2016-12-08T14:17:52","modified_gmt":"2016-12-08T20:17:52","slug":"desarrollan-nano-alimentos-del-futuro-a-partir-de-suero-de-leche","status":"publish","type":"post","link":"https:\/\/otech.uaeh.edu.mx\/noti\/nanotecnologia\/desarrollan-nano-alimentos-del-futuro-a-partir-de-suero-de-leche\/","title":{"rendered":"Desarrollan nano-alimentos del futuro a partir de suero de leche"},"content":{"rendered":"<p>Dichos consumibles tienen la capacidad de prevenir enfermedades y mejorar la condici\u00f3n de los pacientes.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>A fin de crear alternativas para mejorar la nutrici\u00f3n en M\u00e9xico, cient\u00edficos de la Universidad Aut\u00f3noma Metropolitana UAM,\u00a0desarrollan nano-c\u00e1psulas\u00a0que pueden ser utilizables en la creaci\u00f3n de alimentos funcionales capaces de contener y transportar dentro del organismo humano compuestos de inter\u00e9s biol\u00f3gico como vitaminas, prote\u00ednas y minerales, seg\u00fan sea la necesidad. Estos consumibles permiten una mejor nutrici\u00f3n a las personas y les otorgan beneficios a la salud al prevenir enfermedades.<\/p>\n<p>Acerca del proceso de creaci\u00f3n, Izlia Jazheel Arroyo Maya, profesora e investigadora del Departamento de Procesos y Tecnolog\u00eda de la UAM, Unidad Cuajimalpa, explic\u00f3 que para generar la\u00a0nano-c\u00e1psula\u00a0se utilizan prote\u00ednas contenidas en el suero de leche. \u00c9stas se disuelven en agua o en sustancias llamadas amortiguadores de pH que las mantienen durante todo el proceso de preparaci\u00f3n.<\/p>\n<p><a href=\"http:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2016\/12\/desarrollan-nano-alimentos-del-futuro.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-3860 aligncenter\" src=\"http:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2016\/12\/desarrollan-nano-alimentos-del-futuro.jpg\" alt=\"desarrollan-nano-alimentos-del-futuro\" width=\"433\" height=\"243\" \/><\/a><\/p>\n<p>Dicha soluci\u00f3n se somete a un proceso de desnaturalizaci\u00f3n que consiste en darle un tratamiento t\u00e9rmico para generar interacci\u00f3n y cambios estructurales en las prote\u00ednas para formar nano-part\u00edculas.<\/p>\n<p>La doctora en ciencias en alimentos mencion\u00f3 que una vez formadas las\u00a0nano-c\u00e1psulas,\u00a0el siguiente paso es agregarles sustancias biol\u00f3gicas como vitaminas, minerales o \u00e1cidos grasos. Posteriormente, las nano-estructuras se recubren con un gel obtenido a partir de ciertos tipos de carbohidratos, como la pectina, sustancia encontrada en muchos tejidos vegetales y que en esta investigaci\u00f3n fue aislada del betabel.<\/p>\n<p>\u201cEl objetivo del recubrimiento surge debido a que al ingerir alimentos, las enzimas contenidas en el est\u00f3mago rompen las prote\u00ednas y las degradan r\u00e1pidamente, ello provoca que las c\u00e1psulas no cumplan su objetivo biol\u00f3gico. Por ello, la idea es que la pectina con la que se recubren, permita que dichas enzimas no da\u00f1en su integridad y \u00e9stas lleguen en gran cantidad al intestino grueso para que all\u00ed se absorban adecuadamente los nutrientes\u201d, subray\u00f3 la tambi\u00e9n ingeniera bioqu\u00edmica.<\/p>\n<p>Una vez finalizado el proceso de adici\u00f3n de sustancias biol\u00f3gicas y recubrimiento de nano-c\u00e1psulas, \u00e9stas se secan hasta obtener un polvo, que al a\u00f1adirse a otros sistemas alimentarios, como yogurt y pan, los hace m\u00e1s nutritivos; no obstante, a decir de Jazheel Arroyo, es importante encontrar una dosis adecuada para cada persona que lo consuma.<\/p>\n<p>Asimismo, la innovadora recalc\u00f3 que la idea es que el suplemento sea accesible para lograr su consumo en todos los sectores de la poblaci\u00f3n, ya que presenta potencial para obtener nutrientes que tienden a carecer en organismos con una alimentaci\u00f3n deficiente.<\/p>\n<p>El estudio realizado en la UAM lleva cerca de dos a\u00f1os de comenzar, sin embargo, se contin\u00faa con el trabajo de investigaci\u00f3n relacionado a la formulaci\u00f3n y estabilizaci\u00f3n de nano-c\u00e1psulas, para posteriormente tramitar la patente del desarrollo.<\/p>\n<p>Diciembre 2016<\/p>\n<p>Fuen<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dichos consumibles tienen la capacidad de prevenir enfermedades y mejorar la condici\u00f3n de los pacientes.<\/p>\n","protected":false},"author":1,"featured_media":3859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[170],"tags":[],"class_list":["post-3858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nanotecnologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Desarrollan nano-alimentos del futuro a partir de 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