Tecnologías no térmicas en la extracción de aceites vegetales: rendimiento, composición y actividad antioxidante. Revisión
DOI:
https://doi.org/10.3989/gya.1096241.2256Palabras clave:
Aceites vegetales, Optimización de extracción, Preservación antioxidante, Procesamiento no térmicoResumen
Los métodos tradicionales de extracción de aceites vegetales presentan limitaciones respecto al rendimiento y la conservación. Dada la importante función de los aceites vegetales en la nutrición y salud humana, las tecnologías no térmicas ofrecen alternativas para la optimización de los procesos de extracción. Esta revisión examina tres tecnologías no térmicas principales: extracción por fluidos supercríticos (FSC), extracción asistida por ultrasonido (EAU), y aplicación de campo eléctrico pulsado (CEP). Estos métodos son evaluados en función de sus efectos sobre el rendimiento de extracción, la composición del aceite y la preservación de la actividad antioxidante en aceites de semillas. FSC exhibe una eficacia particular en la mejora de los parámetros de rendimiento, la recuperación de compuestos antioxidantes y la preservación de composiciones deseables de ácidos grasos. EAU demuestra un potencial significativo para mejorar tanto la eficiencia de extracción como el mantenimiento de la actividad antioxidante. CEP aumenta consistentemente los rendimientos de extracción, aunque sus impactos en las propiedades antioxidantes y los perfiles de ácidos grasos requieren investigación adicional. Estas tecnologías no térmicas presentan alternativas viables para la optimización del proceso de extracción, se necesita más investigación para maximizar los parámetros de rendimiento y calidad en diversas variedades de semillas y tipos de aceite.
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