Extracción de glucósidos de stevia rebaudiana (bertoni) a partir de tecnologías de extracción verdes

  1. Palacio Vásquez, Esteban
  2. Arroyave Roa, Juan Diego
  3. Cardona Caicedo, Mauricio
  4. Hurtado Ibarbo, John Heverth
  5. Martínez Girón, Jader
Revista:
RIAA

ISSN: 2145-6453

Any de publicació: 2019

Volum: 10

Número: 1

Tipus: Article

DOI: 10.22490/21456453.2336 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Altres publicacions en: RIAA

Objectius de Desenvolupament Sostenible

Resum

La obesidad y la diabetes generada por el consumo excesivo de sacarosa, ha impulsado tendencias de consumo de productos con edulcorantes naturales de bajo poder calórico. Los glucósidos de estevia son una alternativa edulcorante que poseen un dulzor 200-400 veces superior al de la sacarosa y con nulo aporte calórico. Estos glucósidos han sido obtenidos con técnicas convencionales de extracción que generan altos consumos energéticos y un impacto ambiental negativo. Este trabajo identifica las técnicas de extracción verdes más empleadas para la obtención de glucósidos. Entre ellas, las microondas que generan un rápido calentamiento debido a campos eléctricos y magnéticos. El ultrasonido que incrementa el área de transferencia debido a la cavitación. Los disolventes en condiciones supercríticas que tienen una mejor capacidad de extracción, y las enzimas que favorecen la disponibilidad del analito al romper la celulosa. El ultrasonido presentó los rendimientos más altos con valores de 96,46 mg/g y 36,92 mg/g de extracto para esteviósido y Rebaudiósido-A, respectivamente. Algunas de las nuevas técnicas de extracción basadas en las altas presiones y temperaturas como la efectuada con disolventes acelerados (con rendimientos hasta de 63,20 mg/g de extracto, para esteviósido), son tecnologías amigables con el medio ambiente y con potencial uso industrial.

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Fuente de los datos: Dialnet