Aprovechamiento del lactosuero para la industria alimentaria
DOI:
https://doi.org/10.57188/manglar.2026.025Palabras clave:
Metabolismo, alimento funcional, biomateriales, revalorización, bioeconomía circularResumen
El presente estudio analiza la valoración del lactosuero, subproducto lácteo con reconocido potencial nutricional y funcionalidad en el sector alimentario. Mediante revisión de literatura y análisis bibliométrico, se evidenció un crecimiento de la producción científica durante el periodo 2010 - 2026. Las áreas temáticas predominantes fueron las ciencias ambientales (42%), ciencias de la vida (25%) y ciencias de los materiales (21%). Inicialmente, la temática científica se centró en la producción de biogás y la separación de componentes para aprovechamiento industrial, pero evolucionó hacia líneas más complejas, destacando los estudios en seguridad alimentaria, propiedades nutracéuticas orientadas a la modulación de procesos metabólicos y el impacto ambiental. El análisis de coocurrencia de palabras clave identificó cuatro clústeres con temática en seguridad alimentaria, transformación química y biotecnológica, desafíos ambientales y energía renovable. El lactosuero posee un alto contenido en lactosa, proteínas solubles, vitaminas y minerales, demostrándose que sus proteínas poseen importantes propiedades bioactivas, lo que ha impulsado su uso en alimentos funcionales y suplementos. Además, su versatilidad permite la innovación en nuevas tecnologías, promoviendo la economía circular. Futuros estudios deberían centrarse en la aplicación de tecnologías emergentes para el aprovechamiento del lactosuero en la nutrición, así como en los efectos positivos de sus compuestos fenólicos sobre la salud.
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Derechos de autor 2026 Cristhian Gallardo, Juan Solano-Gaviño
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Manglar is an open access journal distributed under the terms and conditions of Creative Commons Attribution 4.0 International license
