Perspectivas actuales en la caracterización no destructiva de edulcorantes
DOI:
https://doi.org/10.17268/agroind.sci.2026.01.17Palabras clave:
Quimiometría, Adulteración, Análisis multicomponente, AutenticaciónResumen
La creciente preocupación por la calidad, autenticidad e inocuidad de los alimentos ha incentivado el desarrollo de métodos analíticos confiables para la detección y cuantificación de edulcorantes, tanto naturales como sintéticos. En este contexto, las técnicas espectroscópicas han cobrado relevancia por su rapidez, sensibilidad y carácter no destructivo, convirtiéndose en herramientas clave para el análisis de productos alimentarios. Esta revisión examina las principales tendencias científicas en el estudio de edulcorantes mediante un enfoque bibliométrico, describe los fundamentos y la evolución de tecnologías como FTIR, NIR, UV-Vis y espectroscopía Raman, y analiza sus aplicaciones específicas en la identificación y cuantificación de estos compuestos. Asimismo, se abordan las implicancias de dichas metodologías en los sistemas de control de calidad y en la seguridad alimentaria, destacando su papel estratégico en la prevención del fraude y en la protección del consumidor, así como en la mejora de la trazabilidad y transparencia de los alimentos industrializados.
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