Sustentabilidad e innovación: aprovechando el potencial de los residuos agroindustriales suero de leche y orujo de uva en el auge de las bebidas deportivas
DOI:
https://doi.org/10.17268/agroind.sci.2025.02.10Palabras clave:
Subproductos agroindustriales, bebidas, deportistas, suero lácteo, orujo de uvaResumen
Los subproductos generados en la industria agroalimentaria suelen considerarse residuos; sin embargo, aún son ricos en proteínas, antioxidantes y otros compuestos beneficiosos. Esto presenta una oportunidad para reutilizarlos en el desarrollo de ingredientes para la industria alimentaria, reduciendo el impacto ambiental y promoviendo una economía circular. La literatura demuestra que los alimentos y bebidas elaborados con estos ingredientes contribuyen a la sostenibilidad y ofrecen beneficios nutricionales que pueden mejorar el rendimiento deportivo y el control metabólico. De forma específica se aborda el potencial del suero de leche y el orujo de uva como materiales para la extracción de ingredientes que puedan ser usados en el desarrollo de alimentos. Esta revisión evalúa el potencial de estos subproductos como ingredientes funcionales en la nutrición deportiva, satisfaciendo la demanda de bebidas en este sector, el interés por la salud y un estilo de vida activo; destacando la oportunidad de generar productos innovadores que se alineen con las expectativas de los consumidores respecto a la preocupación ambiental y de salud.
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Derechos de autor 2025 Brisa Daniela Jiménez-Robles, Magdalena Mendoza-Sánchez, Lucía Abadía-García, Ma. Sandra Hérnandez-López, Diana Amaya Cruz, Eric Leonardo Huerta-Manzanilla
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