Combinando la biotecnología con la gastronomía para brindar los alimentos del futuro
DOI:
https://doi.org/10.32399/icuap.rdic.2448-5829.2021.21.648Palabras clave:
Alimento del futuro, Aditivo natural, Alimento impreso, Alimento sintético, Nanotecnología en alimentos, Carne in vitroResumen
El desarrollo de las tecnologías alimentarias ha sido crucial para el desarrollo de la sociedad al satisfacer la seguridad alimentaria, sin embargo, el panorama a futuro parece encaminado a una crisis alimentaria por el cambio climático, el aumento poblacional y la sobreexplotación de recursos. En el presente trabajo se analizan las tecnologías emergentes que podrían ser la solución al panorama futuro como son los alimentos impresos, la obtención de aditivos naturales, el encapsulamiento de compuestos bioactivos, las innovaciones dentro de la rama de la nanobiotecnología alimentaria y la generación de alimentos sintéticos para la obtención de alimentos alternativos de origen vegetal y animal mediante el uso de microorganismos y el cultivo de células y tejidos.
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