{"id":350,"date":"2025-09-16T22:00:00","date_gmt":"2025-09-16T22:00:00","guid":{"rendered":"https:\/\/diarioagora.com.mx\/?p=350"},"modified":"2025-12-31T22:00:57","modified_gmt":"2025-12-31T22:00:57","slug":"investigadores-buap-generan-pigmentos-naturales-para-sustituir-colorantes-sinteticos","status":"publish","type":"post","link":"https:\/\/diarioagora.com.mx\/?p=350","title":{"rendered":"Investigadores BUAP generan pigmentos naturales para sustituir colorantes sint\u00e9ticos"},"content":{"rendered":"\n

Los colorantes sint\u00e9ticos<\/strong> se encuentran en una gran cantidad de alimentos<\/strong>, para hacerlos m\u00e1s atractivos y brillantes<\/strong>. No obstante, algunos \u2013como el rojo n\u00famero 3<\/strong>\u2013 representan un riesgo para la salud humana<\/strong> por estar ligados al desarrollo de c\u00e1ncer<\/strong>. En b\u00fasqueda de una alternativa de sustituci\u00f3n<\/strong>, investigadores de la BUAP<\/strong> generaron pigmentos microencapsulados<\/strong> de la c\u00e1scara de Renealmia alpinia<\/strong>, los cuales no generan efectos nocivos a la salud<\/strong> y disponen de compuestos antioxidantes<\/strong>.<\/p>\n\n\n\n

Juan Jos\u00e9 Luna Guevara<\/strong>, acad\u00e9mico de la Facultad de Ingenier\u00eda Qu\u00edmica<\/strong>, expuso que este fruto silvestre<\/strong> de la Sierra Norte de Puebla<\/strong>, principalmente de la regi\u00f3n de Cuetzalan<\/strong> y cuyo nombre en totonaco es x\u00b4kijit<\/strong>, se caracteriza por su pulpa color amarillo intenso<\/strong>, con numerosas semillas<\/strong> y una c\u00e1scara rojo-viol\u00e1cea<\/strong>, de la cual se obtienen colorantes<\/strong> en tonalidades de morado, rojo y azul marino<\/strong>. Adem\u00e1s, tiene un alto contenido de prote\u00ednas y grasas<\/strong>, en comparaci\u00f3n con otras frutas.<\/p>\n\n\n\n

El doctor en Ciencia de los Alimentos<\/strong> por la Universidad de las Am\u00e9ricas Puebla<\/strong> refiri\u00f3 que el estudio sobre x\u00b4kijit<\/strong> deriv\u00f3 en dos registros de patentes<\/strong> ante el Instituto Mexicano de la Propiedad Industrial<\/strong>: tortillas de ma\u00edz enriquecidas<\/strong> con pulpa de Renealmia alpinia<\/strong> y la obtenci\u00f3n de microencapsulados<\/strong> de la c\u00e1scara de dicha especie vegetal.<\/p>\n\n\n\n

Este proceso de microencapsulaci\u00f3n<\/strong> o secado por aspersi\u00f3n<\/strong> protege las propiedades nutricionales y funcionales<\/strong> de la pulpa y la c\u00e1scara del fruto (al incorporarles un agente de recubrimiento<\/strong>), para que as\u00ed puedan ser integradas en algunos productos alimenticios<\/strong>.<\/p>\n\n\n\n

Recientemente, este proyecto obtuvo financiamiento<\/strong> de la Secretar\u00eda de Ciencia, Humanidades, Tecnolog\u00eda e Innovaci\u00f3n (SECIHTI)<\/strong>, a trav\u00e9s de la convocatoria \u201cMaduraci\u00f3n de tecnolog\u00edas, mejoramiento de la inventiva y retos tecnol\u00f3gicos para la atenci\u00f3n de problem\u00e1ticas nacionales prioritarias\u201d<\/strong>, categor\u00eda A<\/strong>, para su escalamiento<\/strong> con la instalaci\u00f3n de un invernadero<\/strong> y planta piloto<\/strong> en Ciudad Universitaria 2 (CU2)<\/strong>. Igualmente, se incluye el estudio de Tecoma stans<\/strong>, planta usada en el tratamiento de la diabetes<\/strong>.<\/p>\n\n\n\n

Tanto el invernadero<\/strong> como la planta piloto<\/strong> se construir\u00e1n en los pr\u00f3ximos meses<\/strong>; mientras el siguiente a\u00f1o<\/strong> se equipar\u00e1 la planta piloto para procesar dichos microencapsulados o polvos<\/strong>.<\/p>\n\n\n\n

En esta investigaci\u00f3n<\/strong> participan por parte de la Facultad de Ingenier\u00eda Qu\u00edmica de la BUAP<\/strong>: Juan Jos\u00e9 y Mar\u00eda Lorena Luna Guevara<\/strong>; Paula Beatriz Fuentes Herrera<\/strong>, quien realiza una estancia posdoctoral<\/strong>, y una estudiante de doctorado<\/strong>; as\u00ed como David Eduardo Pinto Avenda\u00f1o<\/strong>, director General de Innovaci\u00f3n y Transferencia de Conocimiento<\/strong>.<\/p>\n\n\n\n

Adem\u00e1s de Jos\u00e9 Espinoza P\u00e9rez<\/strong>, de la Universidad Intercultural del Estado de Puebla<\/strong>; Gregorio Romero de la Vega<\/strong>, de la Universidad Iberoamericana, campus Puebla<\/strong>, y Valente \u00c1lvarez<\/strong>, director del Centro de Industrias Alimentarias<\/strong> de la Universidad Estatal de Ohio<\/strong>, en Estados Unidos<\/strong>.<\/p>\n\n\n\n

En la planta piloto<\/strong>, a la par de la obtenci\u00f3n de los polvos<\/strong>, tambi\u00e9n se realizar\u00e1n pruebas fisicoqu\u00edmicas<\/strong>, de calidad<\/strong>, microbiol\u00f3gicas<\/strong> y de estabilidad<\/strong>. A futuro se planea comercializar los microencapsulados<\/strong>. \u201cHay dos empresas interesadas<\/strong> en su uso: una dedicada a la elaboraci\u00f3n de productos c\u00e1rnicos<\/strong> y otra a la producci\u00f3n de aditivos<\/strong> para la industria alimenticia<\/strong>\u201d, coment\u00f3 Juan Jos\u00e9 Luna Guevara<\/strong>, perteneciente al Sistema Nacional de Investigadoras e Investigadores<\/strong>, nivel I<\/strong>.<\/p>\n\n\n\n

Rescate de un recurso fitogen\u00e9tico<\/strong><\/p>\n\n\n\n

El doctor Luna Guevara<\/strong>, integrante del Cuerpo Acad\u00e9mico \u201cInnovaci\u00f3n en Tecnolog\u00eda para el Desarrollo de Productos Alimenticios\u201d<\/strong>, explic\u00f3 que en una primera instancia se obtuvieron los polvos de la pulpa de Renealmia alpinia<\/strong>, que se adicionaron a una tortilla<\/strong> para mejorar su calidad nutricional<\/strong>. \u201cEn este alimento se observ\u00f3 un aumento del contenido de prote\u00edna y grasas saludables<\/strong>, y le confiri\u00f3 un color amarillo<\/strong> similar a las elaboradas a mano\u201d.<\/p>\n\n\n\n

Por otro lado, especific\u00f3 que se busca rescatar y difundir este recurso fitogen\u00e9tico<\/strong>, ya que dicha planta no se produce en grandes extensiones<\/strong>, sino que crece junto a las matas de caf\u00e9<\/strong> o de manera ornamental<\/strong>, pero tiene importantes implicaciones culturales<\/strong> en la regi\u00f3n. Incluso, sus hojas<\/strong> son utilizadas para envolver tamales<\/strong>.<\/p>\n\n\n\n

Para un mayor aprovechamiento<\/strong>, el investigador de la BUAP<\/strong> indic\u00f3 que se realiz\u00f3 un diagn\u00f3stico agr\u00edcola<\/strong> para conocer sus condiciones de producci\u00f3n<\/strong>: humedad requerida<\/strong>, tipo de suelo<\/strong>, temperatura<\/strong>, radiaci\u00f3n fotosint\u00e9tica<\/strong>, entre otros indicadores. Posteriormente, en invernadero<\/strong> se simular\u00e1 su ambiente de cultivo<\/strong>. Asimismo, \u201cnos acercamos a las cocineras tradicionales de Cuetzalan<\/strong> para ampliar los usos y aplicaciones<\/strong> de este fruto\u201d, puntualiz\u00f3 el acad\u00e9mico.<\/p>\n\n\n\n

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