Bebidas carbonadas a partir de tubérculos: Innovación, procesos y beneficios

Elizabeth Mercedes Dionicio-Varas

doi:10.17268/agrosci.2024.005

Autores

Elizabeth Mercedes Dionicio-Varas Escuela de Ingeniería Agroindustrial, Universidad Nacional de Trujillo, Ciudad Universitaria, Trujillo, Perú. https://orcid.org/0009-0005-0983-7303

DOI:

https://doi.org/10.17268/agrosci.2024.005

Palavras-chave:

bebidas carbonatadas, tubérculos, carbonatación, salud

Resumo

Las bebidas carbonatadas, populares por sus características sensoriales y ampliamente consumidas a nivel mundial, enfrentan críticas debido a los problemas de salud asociados con su consumo excesivo. Este estudio explora la implementación de tubérculos en la producción de bebidas carbonatadas como una alternativa innovadora y más saludable. Los tubérculos, ricos en nutrientes y con propiedades beneficiosas, podrían diversificar el mercado de bebidas carbonatadas, ofreciendo opciones más nutritivas y sostenibles. Se analizan las variedades de tubérculos, sus beneficios nutricionales y ambientales, y los desafíos técnicos y de aceptación del mercado. La investigación propone un método de preparación que incluye la selección, extracción de jugo, estandarización de pH, pasteurización, mezclado, tamizado, enfriado y carbonatación. Los resultados sugieren que la integración de tubérculos en la producción de bebidas carbonatadas no solo mejora el perfil nutricional de las bebidas, sino que también contribuye a la sostenibilidad ambiental mediante la reducción de desperdicios y el secuestro de carbono. Las futuras investigaciones deben centrarse en optimizar los procesos y superar las barreras técnicas para asegurar la aceptación del mercado y maximizar los beneficios nutricionales y ambientales.

Referências

Amaral, S. M., Silva, Y., Chaves, M., Rodrigues, E., & Moura, S. (2020). Elaboração de empanado de Tilápia do Nilo com incorporação de farinha do espinhaço de Tilápia. En: Ciência e Tecnologia dos Alimentos. Vol. 6, Cap. 17. https://doi.org/10.36229/978-65-86127-36-2.CAP.17

Arbach, C. T., Alves, I. A., Serafini, M. R., Stephani, R., Perrone, Í. T., & de Carvalho da Costa, J. (2021). Recent patent applications in beverages enriched with plant proteins. NPJ Science of Food, 5, 28. https://doi.org/10.1038/s41538-021-00112-4

Atallah, A. A., & Gemiel, D. G. (2020). Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs. American Journal of Food Science and Technology, 8(2), Article 2. https://doi.org/10.12691/ajfst-8-2-2

Azizi-Lalabadi, M., Moghaddam, N. R., & Jafari, S. M. (2023). 9—Pasteurization in the food industry. En S. M. Jafari (Ed.). Thermal Processing of Food Products by Steam and Hot Water (pp. 247-273). Woodhead Publishing. https://doi.org/10.1016/B978-0-12-818616-9.00009-2

Bint-E-Zahra, Shoaib, S., & Iqbal, R. K. (2019). An Overview of Effects of Carbonated Drinks. National Journal of Health Sciences, 4(2), Article 2.

Bottani, E., Vignali, G., & Carlo Tancredi, G. P. (2020). A digital twin model of a pasteurization system for food beverages: Tools and architecture. 2020 IEEE International Conference on Engineering, Technology and Innovation (ICE/ITMC), 1-8. https://doi.org/10.1109/ICE/ITMC49519.2020.9198625

Boutros, M., Saba, S., & Manneh, R. (2021). Life cycle assessment of two packaging materials for carbonated beverages (polyethylene terephthalate vs. glass): Case study for the lebanese context and importance of the end-of-life scenarios. J of Cleaner Production, 314, 128289. https://doi.org/10.1016/j.jclepro.2021.128289

Bradshaw, J. E., & Bonierbale, M. (2010). Potatoes. En J. E. Bradshaw (Ed.), Root and Tuber Crops (pp. 1-52). Springer. https://doi.org/10.1007/978-0-387-92765-7_1

Cabrera Arrobo, M. J., Arguello Cedeño, J., & Orellana Rodriguez, K. (2023). Alternativas agroindustriales de los tubérculos de la parroquia Rosa Zárate. Ciencia y Tecnología, 16(1), 67-76. https://doi.org/10.18779/cyt.v16i1.620

Câmara, G. B., Prado, G. M. do, Sousa, P. H. M. de, Lima, A. R. N., Oliveira, L. de S., Furtado, J. A., & Silva, L. M. R. da. (2022). Potencial de aplicabilidade de coproduto de frutas no desenvolvimento bebidas fermentadas do tipo kombucha: Um estudo de revisão. Research, Society and Development, 11(5), Article 5. https://doi.org/10.33448/rsd-v11i5.25846

Contreras-López, E., Ramírez-Godínez, J., García-Martínez, M. M., Gutiérrez-Salomón, A. L., González-Olivares, L. G., & Jaimez-Ordaz, J. (2021). Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences, 11(9), Article 9. https://doi.org/10.3390/app11093766

Cuomo, R., Andreozzi, P., & Zito, F. P. (2014). Alcoholic beverages and carbonated soft drinks: Consumption and gastrointestinal cancer risks. Cancer Treatment and Research, 159, 97-120. https://doi.org/10.1007/978-3-642-38007-5_7

Darsamo, V., & Walbeek, C. (2023). Effect of price and income on the demand for sugar-sweetened beverages in Nigeria: An analysis of household consumption data using an almost ideal demand system (AIDS). BMJ Open, 13(8). https://doi.org/10.1136/bmjopen-2023-072538

Declercq, J., Bowell, R., Brough, C., Barnes, A., & Griffiths, R. (2023). Role of Mg Gangue Minerals in Natural Analogue CO2 Sequestration. Economic Geology, 118(3), 675-688. https://doi.org/10.5382/econgeo.4981

Dereje, B., & Chibuzo, N. (2021). Nutritional Composition and Biochemical Properties of Solanum tuberosum (M. Yildiz & Y. Ozgen, Eds.). IntechOpen. https://doi.org/10.5772/intechopen.98179

Dulka, O., Prybylskyi, V., Oliynyk, S., Kuts, A., & Kovalenko, O. (2019). The improvement of the water treatment technology for the kvass production. Food Science and Technology, 13(2), Article 2. https://doi.org/10.15673/fst.v13i2.1404

Epalza, J., Jaramillo, J., Guarín, O., Epalza, J., Jaramillo, J., & Guarín, O. (2018). Extraction and Use of Plant Biopolymers for Water Treatment. En Desalination and Water Treatment. IntechOpen. https://doi.org/10.5772/intechopen.77319

Feferbaum, R., de Abreu, L. C., & Leone, C. (2012). Fluid intake patterns: An epidemiological study among children and adolescents in Brazil. BMC Public Health, 12, 1005. https://doi.org/10.1186/1471-2458-12-1005

Fiorda, F. A., de Melo Pereira, G. V., Thomaz-Soccol, V., Rakshit, S. K., Pagnoncelli, M. G. B., Vandenberghe, L. P. de S., & Soccol, C. R. (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation—A review. Food Microbiology, 66, 86-95. https://doi.org/10.1016/j.fm.2017.04.004

Gaona-Gonzaga, J., Montesdeoca-Espin, D., Brito-Grandes, B., Sotomayor-Correa, A., & Viera, W. (2019). Aprovechamiento de la naranjilla (Solanum quitoense Lam.) variedad INIAP Quitoense-2009 para la obtención de una bebida carbonatada. Enfoque UTE, 10(2), Article 2. https://doi.org/10.29019/enfoque.v10n2.425

Gweyi-Onyango, J. P., Sakha, M. A., & Jefwa, J. (2021). Agricultural Interventions to Enhance Climate Change Adaptation of Underutilized Root and Tuber Crops. In: Leal Filho, W., Oguge, N., Ayal, D., Adeleke, L., da Silva, I. (eds) African Handbook of Climate Change Adaptation. Springer, Cham. https://doi.org/10.1007/978-3-030-42091-8_40-1

Hanmontree, P., & Sae-Eaw, A. (2020). Krachai dam (Kaempferia parviflora) drinks: Physicochemical properties, consumer acceptance, purchase intent, and emotional and wellness responses. Italian Journal of Food Science, 32(3). https://doi.org/10.14674/IJFS-1756

Hemanth, K. J., Hema, M. S., Sinija, V. R., & Hema, V. (2020). Accelerated shelf-life study on protein-enriched carbonated fruit drink. Journal of Food Process Engineering, 43(3), e13311. https://doi.org/10.1111/jfpe.13311

Ignjatović, Z., Stojšin, I., Brkanić, T., & Lončar, J. (2012). The effect of excessive coca-cola consumption on the development of dental erosions. Stomatoloski glasnik Srbije, 59(3), 148-153.

Jeena, B. P., Kodali, P. B., Longchar, W., & Hense, S. (2024). Patterns and determinants of aerated drinks consumption among adolescents in India: Analysis of National Family Health Survey-5 (2019-2021) data. Nutrition and Food Science, 54(1), 86-99. https://doi.org/10.1108/NFS-03-2023-0050

Jiménez, M. E. L., & Sammán, N. (2014). Caracterización química y cuantificación de fructooligosacáridos, compuestos fenólicos y actividad antirradical de tubérculos y raíces andinos cultivados en el noroeste de Argentina. Archivos Latinoamericanos De Nutrición.

Jones, C. P., Forde, H., Penney, T. L., Van Tulleken, D., Cummins, S., Adams, J., Law, C., Rutter, H., Smith, R., & White, M. (2023). Industry views of the UK Soft Drinks Industry Levy: A thematic analysis of elite interviews with food and drink industry professionals, 2018-2020. BMJ Open, 13(8). https://doi.org/10.1136/bmjopen-2023-072223

Kabaeva, S. M., & Kurmekesh, A. D. (2021). Absorption of atmospheric nitrogen by tuberous. Том 83 № 3 (2021): Вестник ЗКУ. https://doi.org/10.37238/1680-0761.2021.83(3).22

Khalid, N. (2024). Impact of carbonated beverages on early onset of osteoporosis: A narrative review. Nutrition and Health, 30(2), 207-214. https://doi.org/10.1177/02601060231201890

Koloseni, D. (2021). Application of linguistic/non-numeric fuzzy aggregation to the ranking of processed crops. Tanzania Journal of Science, 47(2), Article 2. https://doi.org/10.4314/tjs.v47i2.26

Lan Chin, Chen Xiangdong, & Yao Ziqi. (2012). Rhizoma gastrodiae nutritional beverage and production process thereof (China Patent CN102763873A).

Lee, J. H., & Lee, J. H. (2021). Techno-economic and environmental feasibility of mineral carbonation technology for carbon neutrality: A Perspective. Korean Journal of Chemical Engineering, 38(9), 1757-1767. https://doi.org/10.1007/s11814-021-0840-2

Lima, K., Cunha, A., Pasqualetto, A., Calil, T., & de Castro, S. (2018). A gestão da Central de Abastecimento de Goiás (CEASA-GO): Seus números e propostas de melhorias. COLÓQUIO - Revista do Desenvolvimento Regional, 14, 99-117. https://doi.org/10.26767/720

Liu, S. (2021). A Report on Strategic Analysis and Recommendations of Coca-Cola. International Journal of Frontiers in Sociology, 3(17). https://doi.org/10.25236/IJFS.2021.031711

López, N. L., Carrasco, C., Rivera, L. C., Torres, S. G., & Herrera, M. A. (2020). Elaboration of carbonated beverages from wheatgrass. Idesia, 38(1), 23-31. http://dx.doi.org/10.4067/S0718-34292020000100023

Loyola, L, N., Oyarce C, E., & Acuña C, C. (2010). Evaluación del contenido de almidón en papas (Solanum tuberosum cv. Desirée), producidas en forma orgánica y convencional, en la provincia de Curicó, región del Maule. Idesia (Arica), 28(2), 41-52. https://doi.org/10.4067/S0718-34292010000200005

Loyola-López, N., Acuña-Carrasco, C., Arenas Bravo, L. A., & Arriola-Herrera, M. (2021). Elaboration of carbonated beverages with sucralose from eggplant. Revista de La Facultad de Agronomía de La Universidad Del Zulia, 38(3), 692-717.

Maicas, S. (2020). The Role of Yeasts in Fermentation Processes. Microorganisms, 8(8), 1142. https://doi.org/10.3390/microorganisms8081142

Medina-Pérez, G., Cruz-Cadena, A., Perez-Soto, E., Choque-Rivera, T. J., & Almendares-Calderón, L. (2024). Botanas Saludables Elaboradas con Harina Libre de Gluten. Boletín de Ciencias Agropecuarias del ICAP, 10(19), Article 19. https://doi.org/10.29057/icap.v10i19.11205

Molero, M. S., Briñez, W. J., Molero, M. S., & Briñez, W. J. (2018). Probiotics consumption increment through the use of whey- based fermented beverages. En Probiotics—Current Knowledge and Future Prospects. IntechOpen. https://doi.org/10.5772/intechopen.72362

Morales-de la Peña, M., Welti-Chanes, J., & Martín-Belloso, O. (2016). Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. Beverages, 2(2). https://doi.org/10.3390/beverages2020014

Morillo C, A. C., Morillo, C., & Leguizamo, M. (2019). Caracterización morfológica y molecular de Oxalis tuberosa Mol. En el departamento de Boyacá. Revista Colombiana de Biotecnología, 21(1), 18-28. https://doi.org/10.15446/rev.colomb.biote.v21n1.57356

Morris, W. L., Ross, H. A., Ducreux, L. J. M., Bradshaw, J. E., Bryan, G. J., & Taylor, M. A. (2007). Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.). Journal of Agricultural and Food Chemistry, 55(23), 9627-9633. https://doi.org/10.1021/jf0717900

Narita, Z., Hidese, S., Kanehara, R., Tachimori, H., Hori, H., Kim, Y., … Sawada, N. (2024). Association of sugary drinks, carbonated beverages, vegetable and fruit juices, sweetened and black coffee, and green tea with subsequent depression: A five-year cohort study. Clinical Nutrition, 43(6), 1395-1404. https://doi.org/10.1016/j.clnu.2024.04.017

Oliveira, S. S. de. (2019). Análise cinética comparativa da produção de vodca conduzida em processo fermentativo descontínuo e descontínuo alimentado. https://doi.org/10.52446/cursoengbiotecnologiaCDSA.2019.tccmon.oliveira

Passos, S., Kawakami, J., Nazareno, N. R., Santos, K. C., & Tamanini, C. (2017). Produtividade de cultivares de batata orgânica em região subtropical do Brasil. Horticultura Brasileira, 35, 628-633. https://doi.org/10.1590/S0102-053620170424

Pawan Kumar, E., & Dhanraj. (2017). Consumption of carbonated beverages among dental students. https://journalijcar.org/issues/consumption-carbonated-beverages-among-dental-students

Pei, L., Liu, W., Jiang, L., Xu, H., Liu, L., Wang, X., Liu, M., Abudureheman, B., Zhang, H., & Chen, J. (2023). Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1285590

Pelchat, M. L., Bryant, B., Cuomo, R., Salle, F. D., Fass, R., & Wise, P. (2014). Carbonation: A review of sensory mechanisms and health effects. Nutrition Today, 49(6), 308-312. https://doi.org/10.1097/NT.0000000000000010

Raji, N. A., Adedeji, K. A., Olaleye, J. O., & Adele, F. A. (2019). Design and fabrication of tiger nut juice extractor. Journal of Applied Sciences and Environmental Management, 23(3), Article 3. https://doi.org/10.4314/jasem.v23i3.29

Rao, A., & Guha, S. (2022). Flavored Carbonated Beverages: A Case Study on Bisleri Pop. Advancement in Management and Technology (AMT), 3(1), Article 1. https://doi.org/10.46977/apjmt.2022v03i01.005

Reyes García, M. M., Gómez-Sánchez Prieto, I., & Espinoza Barrientos, C. M. (2017). Tablas peruanas de composición de alimentos. Instituto Nacional de Salud. https://repositorio.ins.gob.pe///handle/20.500.14196/1034

Robles-Zepeda, R. E., Coronado-Aceves, E. W., Velázquez-Contreras, C. A., Ruiz-Bustos, E., Navarro-Navarro, M., & Garibay-Escobar, A. (2013). In vitro anti-mycobacterial activity of nine medicinal plants used by ethnic groups in Sonora, Mexico. BMC Complementary and Alternative Medicine, 13, 329. https://doi.org/10.1186/1472-6882-13-329

Roca, W., & Manrique, I. (2005). Valorización de los recursos genéticos de raíces y tubérculos andinos para la nutrición y la salud. Agrociencia, 9, 195-201.

Rostamabadi, H., Rohit, T., Karaca, A. C., Nowacka, M., Colussi, R., Feksa Frasson, S., Aaliya, B., Valiyapeediyekkal Sunooj, K., & Falsafi, S. R. (2022). How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends in Food Science & Technology, 128, 217-237. https://doi.org/10.1016/j.tifs.2022.08.009

Solovyov, A., Turshatov, M., Kononenko, V., Pogorzhelskaya, N., & Pavlenko, S. (2022). Processing of Artichoke Tubers into Distillates for the Original Alcoholic Beverages Production. Food Industry, 7(4), 36-43. https://doi.org/10.29141/2500-1922-2022-7-4-4

Suman, A., Zanini, N., Friso, R., Pinelli, M., & Bottos, L. (2022). Assessment of the volume and material container influence on juice cooling process. IOP Conference Series: Earth and Environmental Science, 1106(1), 012011. https://doi.org/10.1088/1755-1315/1106/1/012011

Tahmassebi, J. F., & BaniHani, A. (2020). Impact of soft drinks to health and economy: A critical review. European Archives of Paediatric Dentistry, 21(1), 109-117. https://doi.org/10.1007/s40368-019-00458-0

van der Hoorn, R. A. L., & Klemenčič, M. (2021). Plant proteases: From molecular mechanisms to functions in development and immunity. Journal of Experimental Botany, 72(9), 3337-3339. https://doi.org/10.1093/jxb/erab129

Velásquez-Barreto, F. F., Edson, Tixe, R., Roberto, Goicochea, C., & Aliaga-Barrera, I. (2020). Optimization of the functional properties of a drink based on tubers of purple mashua (Tropaeolum tuberosum Ruíz y Pavón). Agroindustrial Science, 10(1), 63-70. https://doi.org/10.17268/agroind.sci.2020.01.09

Vera Bravo, A. F., & Chavarría Chavarría, M. A. (2020). Extracción y caracterización del almidón de papa (solanum tuberosum) variedad leona blanca. Revista Ciencia y Tecnología El Higo, 10(2), 26-34. https://doi.org/10.5377/elhigo.v10i2.10550

Viejo, C. G., Torrico, D. D., Dunshea, F. R., & Fuentes, S. (2019). Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control. Foods, 8, 596. https://doi.org/10.3390/FOODS8120596

Wang, C.-N., Viet, V. T. H., Ho, T. P., Nguyen, V. T., & Nguyen, V. T. (2020). Multi-Criteria Decision Model for the Selection of Suppliers in the Textile Industry. Symmetry, 12(6), Article 6. https://doi.org/10.3390/sym12060979

Wendrick, N. A., Sims, C. A., & MacIntosh, A. J. (2021). The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines. Beverages, 7(3), Article 3. https://doi.org/10.3390/beverages7030066

Bebidas carbonadas a partir de tubérculos: Innovación, procesos y beneficios

Autores

DOI:

Palavras-chave:

Resumo

Referências

Downloads

Publicado

Como Citar

Edição

Seção

Licença

Idioma

Navegar

Index