Pigmentos bioactivos del chinicuil (Comadia redtenbacheri): química, funcionalidad y revitalización gastronómica asistida por inteligencia artificial
DOI:
https://doi.org/10.24215/30089336e010Palabras clave:
Omocromos, encapsulación, antioxidantes, formulación, estabilidad alimentariaResumen
La integración limitada de ingredientes tradicionales en los sistemas alimentarios contemporáneos ha restringido el aprovechamiento funcional y económico de insectos comestibles nativos como el chinicuil (Comadia redtenbacheri). En este trabajo se analizaron los aspectos fisicoquímicos del chinicuil como alimento y los desafíos tecnológicos de sus pigmentos, con el fin de explorar su revitalización funcional mediante enfoques tecnológicos y computacionales. Se realizó una revisión narrativa que integró información bioquímica sobre la biosíntesis de ommocromos, sus propiedades estructurales, estabilidad y potencial antioxidante. Se identificaron limitaciones tecnológicas como la baja solubilidad y la degradación en matrices alimentarias, proponiéndose estrategias como la microencapsulación y la optimización de formulaciones. Además, se exploraron aplicaciones de inteligencia artificial para modelar la estabilidad del pigmento, predecir la aceptabilidad sensorial y optimizar mezclas. Los resultados mostraron que los ommocromos derivados del metabolismo del triptófano poseen potencial antioxidante y una coloración atractiva, aunque su inestabilidad representa un reto industrial. Las herramientas de IA permitieron simular rutas de degradación y mejorar la interacción entre ingredientes. Se concluyó que la incorporación de bioingredientes tradicionales como el chinicuil requiere un enfoque multidisciplinario que combine química de alimentos e inteligencia artificial, favoreciendo tanto la innovación como la preservación cultural.
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