La goma de tara (Caesalpinia spinosa): Un polisacárido con gran potencial en la industria alimentaria y farmacéutica
DOI:
https://doi.org/10.57188/manglar.2025.026Keywords:
goma de tara , polisacárido, biodegradable, bioactividades, biocompatibilidadAbstract
En lugar de materiales sintéticos o derivados del petróleo, la investigación actual en las industrias alimentaria y farmacéutica se ha centrado en el desarrollo de materiales biodegradables y sostenibles, debido a su baja toxicidad y biocompatibilidad. En ese contexto, la goma de tara que es un polisacárido natural soluble en agua y con grupos hidroxilos fácilmente modificables se está utilizando ampliamente en el desarrollo de fármacos y como aditivo de grado alimenticio para la formulación de geles, películas y recubrimientos comestibles. En la presente revisión sistemática, se analiza la información disponible en las bases de datos Scopus, Scielo y Science Direct, siguiendo la directriz PRISMA. Los resultados del análisis bibliométrico, mostraron que los polisacáridos de la goma de tara se pueden aplicar en el envasado de alimentos sensibles al pH y en la formulación de fármacos con propiedades biocompatibles. La naturaleza no tóxica y las propiedades reológicas pseudoplásticas, así como el comportamiento sinérgico de la goma de tara con otros polisacáridos hacen que este aditivo se pueda aplicar en diversos campos industriales como la alimentaria, cosmética, textil y farmacéutica. Varios estudios que modifican las propiedades de la goma de tara sugieren que este polisacárido puede aplicarse como estabilizador, espesante y biocontrolador del deterioro en los alimentos.
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