Enlaces relacionados

• Aditivos alimentarios
• Antioxidantes
• E101(i) Riboflavina
• E 102 TARTRACINA
• E140 Clorofilas y clorofilinas
• E141 Complejos cúpricos de clorofilas y clorofilinas
• E150a Caramelo natural
• E160a Carotenos
• E160c Extracto de pimentón, capsantina, capsorrubina
• E160d Licopeno
• E304 Ésteres de ácidos grasos del ácido ascórbico
• E307 Alfa-tocoferol
• E420a Sorbitol y jarabe de sorbitol
• E421 Manitol
• E954 Sacarina y sus sales de sodio, potasio y calcio
• E967 Xilitol
• E322 Lecitinas
• E406 Agar
• E407 Carragenato
• E407a Algas marinas transformadas del género Eucheuma
• E410 Goma garrofín, goma de semillas de algarrobo
• E412 Goma guar
• E413 Goma tragacanto
• E414 Goma arábiga
• E415 Goma xantana
• E416 Goma karaya
• E417 Goma tara
• E418 Goma gellan
• E425(i) Goma konjac
• E440(i)
• E422 glicerina
• E479b Aceite de soja oxidado térmicamente en interacción con mono y diglicéridos de ácidos grasos
• E901 Cera de abejas blanca y amarilla
• E960 Estevia
• Lista de aditivos autorizados por la Unión Europea
• Stevia Rebaudiana Bertoni

ÍNDICE

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Medida y niveles en los alimentos

La medida de antioxidantes no es un proceso directo, como éste es un grupo diverso de compuestos con diversas reactividades a diversas especies reactivas del oxígeno. En tecnología de los alimentos, la capacidad de absorbancia de radicales del oxígeno (ORAC por sus siglas en inglés) se ha convertido en el estándar actual de la industria para determinar la capacidad de antioxidantes en alimentos, jugos y aditivos alimenticios. Otras pruebas de medición incluyen el reactivo de Folin-Ciocalteu y el ensayo de capacidad antioxidante equivalente al trolox. En medicina, una gama de diversos análisis se utiliza para determinar la capacidad antioxidante del plasma sanguíneo y de éstos, el análisis de ORAC es el más confiable.

Los antioxidantes se encuentran en cantidades que varían en alimentos tales como vegetales, frutas, cereales del grano, legumbres y nueces. Algunos antioxidantes tales como licopeno y el ácido ascórbico se pueden destruir si son almacenados mucho tiempo, o por cocción prolongada. Otros compuestos antioxidantes son más estables, por ejemplo los antioxidantes polifenólicos en alimentos tales como cereales, trigo integral y té. En general los alimentos procesados contienen menos antioxidantes que los alimentos frescos y crudos, puesto que los procesos de la preparación exponen el alimento al oxígeno.

Algunos antioxidantes se producen en el cuerpo y no son absorbidos del intestino. Un ejemplo es el glutatión, que es producido a partir de aminoácidos. Mientras que cualquier glutatión en los intestinos es escindido para liberar cisteína, glicina y ácido glutámico antes de ser absorbido, incluso las dosis orales grandes tienen poco efecto en la concentración del glutatión en el cuerpo. El ubiquinol (coenzima Q) también se absorbe mal en los intestinos y es producido en el hombre por la ruta del mevalonato.

Usos en tecnología

Conservadores de alimentos

Los antioxidantes se utilizan como los aditivos alimenticios para ayudar a preservar los alimentos. La exposición al oxígeno y la luz del sol son los dos factores principales que causan la oxidación de alimentos, así que el alimento es preservado manteniéndolo en la oscuridad y sellándolo en envases o aún cubriéndolo en cera, como con los pepinos. Sin embargo, como el oxígeno es también importante para la respiración de la planta, almacenar los materiales de planta en condiciones anaerobias produce sabores y colores desagradables. Por lo tanto el empaquetado de frutas frescas y vegetales contiene una atmósfera de oxígeno de ~8%. Los antioxidantes son una clase especialmente importante de conservantes ya que a diferencia de los desechos de bacterias o fungi, las reacciones de la oxidación aún ocurren relativamente rápido en alimentos congelados o refrigerados. Estos conservantes incluyen el ácido ascórbico (AA, E300), el propil gallato (PG, E310), los tocoferoles (E306), la butilhidroquinona terciaria (TBHQ), la butil hidroxianisola (BHA, E320) y el butil hidroxitolueno (BHT, E321).

Las moléculas más comunes atacadas por la oxidación son las grasas no saturadas; la oxidación las vuelve rancias. Puesto que los lípidos oxidados se descoloran a menudo y tienen un gusto desagradable tal como sabores metálicos o sulfurados, es importante evitar la oxidación en alimentos ricos en grasas. Así, estos alimentos son raramente preservados en seco; en su lugar son preservados ahumados, salados o fermentados. Los alimentos incluso menos grasos tales como frutas se rocían con los antioxidantes sulfurados antes del secado al aire. La oxidación es catalizada a menudo por los metales, que es la razón por la cual las grasas tales como la mantequilla nunca se deben envolver en papel de aluminio o mantener en envases del metal. Algunos alimentos grasos tales como aceite de oliva son protegidos parcialmente contra la oxidación por su contenido natural de antioxidantes, pero siguen siendo sensibles a la fotooxidación.

Uso industrial

Algunos antioxidantes se agregan a productos industriales. Un uso común es como estabilizador en combustibles y lubricantes para prevenir la oxidación, y en la gasolina para prevenir la polimerización que conduce a la formación de residuos en los motores. También se utilizan para prevenir la degradación oxidativa del caucho, los plásticos y los pegamentos que causa una pérdida de la fuerza y flexibilidad de estos materiales. Los conservantes antioxidantes también se agregan a los cosméticos a base de grasa tales como lápices labiales y cremas hidratantes para prevenir la rancidez.

Documentación

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http://www.euroresidentes.com
http://es.wikipedia.org/
http://www.zonadiet.com

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