Desarrollo de suplemento con cocoa, mezquite, agavinas, proteína de chícharo, vitaminas y minerales: efectos en densidad ósea y composición corporal
DOI:
https://doi.org/10.54167/tch.v20i1.2089Palabras clave:
suplemento, alimentos funcionales, salud ósea, composición corporal, saludResumen
El desarrollo de suplementos es una estrategia para favorecer la salud poblacional. Este estudio buscó elaborar un suplemento en polvo con harina de mezquite, proteína de chícharo, cocoa, agavinas, goma xantana, vitaminas y minerales; caracterizar su composición fitoquímica y nutricional; y evaluar índice glucémico, carga glucémica y efecto sobre densidad mineral ósea y composición corporal. Se analizó fisicoquímicamente el impacto del tamaño de partícula y tiempo de agitación sobre humectabilidad, solubilidad, fluidez y estabilidad de la espuma; las formulaciones con partículas de 600 µm mostraron mayor estabilidad, absorción de agua, solubilidad y fluidez. El perfil nutricional se estableció conforme a la NOM-051-SCFI/SSA1-2010, obteniéndose un valor energético de 366.03 kcal/100 g, con 29.53 g de carbohidratos, 58.59 g de proteínas y 1.15 g de lípidos. El perfil fitoquímico identificado por LC-MS/MS mostró un contenido de 6608.57 µg/100 g, destacando ácidos hidroxicinámicos (2597.12 µg/100 g), flavanoles (1606.77 µg/100 g) y flavonoles (1526.47 µg/100 g). En el modelo de intervención en adultos (n=32, 18-40 años, dosis de 30 g/día por dos meses), el suplemento presentó un índice glucémico de 11.18 y carga glucémica de 5.59. Su consumo mejoró la salud ósea en ambos sexos, especialmente en regiones radial y femoral, y redujo grasa corporal sobre todo visceral.
DOI: https://doi.org/10.54167/tch.v20i1.2089
Descargas
Citas
Bogdanis, G. C., & Giannaki, C. D. (2023). Dietary Supplements and Musculoskeletal Health and Function. Nutrients, 15(20): 4404. https://doi.org/10.3390/nu15204404 DOI: https://doi.org/10.3390/nu15204404
Camargo, N. S. S., Dantas, F. B. H., Alvim, I. D., de Oliveira Miguel, A. M. R., Dantas, S. T., & Alves, R. M. V. (2019). Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity. International Dairy Journal, 88: 1-9. https://doi.org/10.1016/j.idairyj.2018.07.013 DOI: https://doi.org/10.1016/j.idairyj.2018.07.013
De Santiago-Romero, J. A., Salas-Ramírez, C. A., Herrera-Rocha, K. M., Rocha-Guzmán, N. E., Rivas Arreola, M. J., Gallegos-Infante, J. A., González-Herrera, S., Moreno-Jiménez, M., & Galindo-Gallegos, M. A. (2024). Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index. Nutrition & Food Science, 54(5): 890-905. https://doi.org/10.1108/NFS-01-2024-0028 DOI: https://doi.org/10.1108/NFS-01-2024-0028
Fideles, S. O. M., Ortiz, A. D. C., Reis, C. H. B., Buchaim, D. V., & Buchaim, R. L. (2023). Biological properties and antimicrobial potential of cocoa and its effects on systemic and oral health. Nutrients, 15(18): 3927. https://doi.org/10.3390/nu15183927 DOI: https://doi.org/10.3390/nu15183927
Gaudel, N., M'Be, U., de Richter, S. K., Fournaise, T., Burgain, J., Jenny, M., Petit J., & Gaiani, C. (2023). Effect of stirring speed and particle size on couscous powder reconstitution. Powder Technology, 430: 119026. https://doi.org/10.1016/j.powtec.2023.119026 DOI: https://doi.org/10.1016/j.powtec.2023.119026
Goula, A. M., & Adamopoulos, K. G. (2012). A new technique for spray-dried encapsulation of lycopene. Drying technology, 30(6): 641-652. https://doi.org/10.1080/07373937.2012.655871 DOI: https://doi.org/10.1080/07373937.2012.655871
Herath, M., Cohen, A., Ebeling, P. R., & Milat, F. (2022). Dilemmas in the management of osteoporosis in younger adults. Journal of Bone and Mineral Research Plus, 6(1): e10594. https://doi.org/10.1002/jbm4.10594 DOI: https://doi.org/10.1002/jbm4.10594
Jaimes-Morales, J., Marrugo-Ligardo, Y. A., & Acevedo-Correa, D. (2022). Analysis of mesquite (prosopis juliflora) protein concentrate for possible use as supplementary protein. International Journal of Food Science, 2022: 7621818. https://doi.org/10.1155/2022/7621818 DOI: https://doi.org/10.1155/2022/7621818
Jean-Marie, E., Bereau, D., & Robinson, J. C. (2021). Benefits of polyphenols and methylxanthines from cocoa beans on dietary metabolic disorders. Foods, 10(9): 2049. https://doi.org/10.3390/foods10092049 DOI: https://doi.org/10.3390/foods10092049
Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 58: 194-203. https://doi.org/10.1016/j.foodhyd.2016.02.030 DOI: https://doi.org/10.1016/j.foodhyd.2016.02.030
Lai, S., Cui, Q., Sun, Y., Liu, R., & Niu, Y. (2024). Effects of particle size distribution on the physicochemical, functional, and structural properties of alfalfa leaf powder. Agriculture, 14(4): 634. https://doi.org/10.3390/agriculture14040634 DOI: https://doi.org/10.3390/agriculture14040634
Liaotrakoon, W., Liaotrakoon, V., & Wongsaengthama, W. (2022). Impact of different drying methods on nutritional, colour change, solubility and microbial count of selected herbal plant powders. International Journal of Food Studies, 11(2): 275-286. https://doi.org/10.7455/ijfs/11.2.2022.a2 DOI: https://doi.org/10.7455/ijfs/11.2.2022.a2
Lim, C., Janssen, T. A. H., Currier, B. S., Paramanantharajah, N., McKendry, J., Abou Sawan, S., & Phillips, S. M. (2024). Muscle protein synthesis in response to plant-based protein isolates with and without added leucine versus whey protein in young men and women. Current Developments in Nutrition, 8(6): 103769. https://doi.org/10.1016/j.cdnut.2024.103769 DOI: https://doi.org/10.1016/j.cdnut.2024.103769
Macías-Cortés, E., Gallegos-Infante, J. A., Rocha-Guzmán, N. E., Moreno-Jiménez, M. R., Villanueva-Fierro, I., Ochoa-Martínez, L. A., & González-Laredo, R. F. (2022). Spray drying conditions of antioxidant and anti-inflammatory polyphenols in microcapsules of ultrasound assisted extract of salvilla (Buddleja scordioides Kunth). ACS Food Science & Technology, 2(10): 1574-1585. https://doi.org/10.1021/acsfoodscitech.2c00212 DOI: https://doi.org/10.1021/acsfoodscitech.2c00212
Marinova, K. G., Naydenova, K. T., Basheva, E. S., Bauer, F., Tropsch, J., & Franke, J. (2017). New surfactant mixtures for fine foams with slowed drainage. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 523: 54-61. https://doi.org/10.1016/j.colsurfa.2017.03.050 DOI: https://doi.org/10.1016/j.colsurfa.2017.03.050
Martiniakova, M., Babikova, M., Mondockova, V., Blahova, J., Kovacova, V., & Omelka, R. (2022). The role of macronutrients, micronutrients and flavonoid polyphenols in the prevention and treatment of osteoporosis. Nutrients, 14(3): 523. https://doi.org/10.3390/nu14030523 DOI: https://doi.org/10.3390/nu14030523
Medina-Larqué, A. S., Rodríguez-Daza, M. C., Roquim, M., Dudonné, S., Pilon, G., Levy, É., Marette, A., Roy, D., Jacques, H., & Desjardins, Y. (2022). Cranberry polyphenols and agave agavins impact gut immune response and microbiota composition while improving gut barrier function, inflammation, and glucose metabolism in mice fed an obesogenic diet. Frontiers in Immunology, 13: 871080. https://doi.org/10.3389/fimmu.2022.871080 DOI: https://doi.org/10.3389/fimmu.2022.871080
Muhammad, D. R. A., Kongor, J. E., & Dewettinck, K. (2021). Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink. Journal of Food Science and Technology, 58: 3933-3941. https://doi.org/10.1007/s13197-020-04855-y DOI: https://doi.org/10.1007/s13197-020-04855-y
Narsimhan, G., & Xiang, N. (2018). Role of proteins on formation, drainage, and stability of liquid food foams. Annual Review of Food Science and Technology, 9: 45-63. https://doi.org/10.1146/annurev-food-030216-030009 DOI: https://doi.org/10.1146/annurev-food-030216-030009
Ocampo, M. L. A., Figueroa-Arriaga, I. C., Lopez-Salazar, H., Reyes, S. V. Á., Díaz, P. O., Rodríguez, M. A. O., & Camacho-Díaz, B. H. (2023). The effects of consumption of bread enriched with agave fructans, cyclodextrins and probiotics in growing mice. Journal of Functional Foods, 105: 105556. https://doi.org/10.1016/j.jff.2023.105556 DOI: https://doi.org/10.1016/j.jff.2023.105556
Oliveira, C. L. P., Boulé, N. G., Berg, A., Sharma, A. M., Elliott, S. A., Siervo, M., Ghosh, S., & Prado, C. M. (2021). Consumption of a high-protein meal replacement leads to higher fat oxidation, suppression of hunger, and improved metabolic profile after an exercise session. Nutrients, 13(1): 155. https://doi.org/10.3390/nu13010155 DOI: https://doi.org/10.3390/nu13010155
Ong, X. Y., Taylor, S. E., & Ramaioli, M. (2020). Rehydration of food powders: Interplay between physical properties and process conditions. Powder Technology, 371: 142-153. https://doi.org/10.1016/j.powtec.2020.05.066 DOI: https://doi.org/10.1016/j.powtec.2020.05.066
Peres, M., Costa, H. S., Silva, M. A., & Albuquerque, T. G. (2023). The Health Effects of Low Glycemic Index and Low Glycemic Load Interventions on Prediabetes and Type 2 Diabetes Mellitus: A Literature Review of RCTs. Nutrients, 15(24): 5060. https://doi.org/10.3390/nu15245060 DOI: https://doi.org/10.3390/nu15245060
Rudrapal, M., Rakshit, G., Singh, R. P., Garse, S., Khan, J., & Chakraborty, S. (2024). Dietary polyphenols: review on chemistry/sources, bioavailability/metabolism, antioxidant effects, and their role in disease management. Antioxidants, 13(4): 429. https://doi.org/10.3390/antiox13040429 DOI: https://doi.org/10.3390/antiox13040429
Saker, A., Cares-Pacheco, M. G., Marchal, P., & Falk, V. (2019). Powders flowability assessment in granular compaction: What about the consistency of Hausner ratio? Powder Technology, 354: 52-63. https://doi.org/10.1016/j.powtec.2019.05.032 DOI: https://doi.org/10.1016/j.powtec.2019.05.032
Sánchez-Peña, M. J., Márquez-Sandoval, F., Ramírez-Anguiano, A. C., Velasco-Ramírez, S. F., Macedo-Ojeda, G., & González-Ortiz, L. J. (2017). Calculating the metabolizable energy of macronutrients: a critical review of Atwater’s results. Nutrition reviews, 75(1): 37-48. https://doi.org/10.1093/nutrit/nuw044 DOI: https://doi.org/10.1093/nutrit/nuw044
Sarmadi, B., Ismail, A., Yusof, L., & Yunoh, M. F. M. (2020). Mechanism of action of cocoa on bone metabolism in calcium-and estrogen-deficient rat model of osteoporosis: Evidence for site and dose-related responses and involvement of IGF-I. Journal of Functional Foods, 66: 103793. https://doi.org/10.1016/j.jff.2020.103793 DOI: https://doi.org/10.1016/j.jff.2020.103793
Schiefermeier-Mach, N., Egg, S., Erler, J., Hasenegger, V., Rust, P., Koenig, J., & Purtscher, A. E. (2020). Electrolyte intake and major food sources of sodium, potassium, calcium and magnesium among a population in western Austria. Nutrients, 12(7): 1956. https://doi.org/10.3390/nu12071956 DOI: https://doi.org/10.3390/nu12071956
Shaghaghian, S., McClements, D. J., Khalesi, M., Garcia-Vaquero, M., & Mirzapour-Kouhdasht, A. (2022). Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science & Technology, 129: 646-656. https://doi.org/10.1016/j.tifs.2022.11.016 DOI: https://doi.org/10.1016/j.tifs.2022.11.016
Sheng, Y., Xue, M., Zhang, S., Wang, Y., Zhai, X., Ma, L., & Huang, X. (2021). Effect of xanthan gum and silica nanoparticles on improving foam properties of mixed solutions of short-chain fluorocarbon and hydrocarbon surfactants. Chemical Engineering Science, 245: 116952. https://doi.org/10.1016/j.ces.2021.116952 DOI: https://doi.org/10.1016/j.ces.2021.116952
Tomczyk-Warunek, A., Winiarska-Mieczan, A., Blicharski, T., Blicharski, R., Kowal, F., Pano, I. T., Tomaszewska, E., & Muszyński, S. (2024). Consumption of phytoestrogens affects bone health by regulating estrogen metabolism. The Journal of Nutrition, 154(9): 2611-2627. https://doi.org/10.1016/j.tjnut.2024.05.026 DOI: https://doi.org/10.1016/j.tjnut.2024.05.026
Topolska, K., Bienko, M., Ptaszek, P., Florkiewicz, A., Radzki, R. P., & Filipiak-Florkiewicz, A. (2022). When Incorporated into Fruit Sorbet Matrix, Are the Fructans in Natural Raw Materials More Beneficial for Bone Health than Commercial Formulation Added Alone? Animals, 12(9): 1134. https://doi.org/10.3390/ani12091134 DOI: https://doi.org/10.3390/ani12091134
Wang, J., Kadyan, S., Ukhanov, V., Cheng, J., Nagpal, R., & Cui, L. (2022). Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome. Current Opinion in Food Science, 48: 100944. https://doi.org/10.1016/j.cofs.2022.100944 DOI: https://doi.org/10.1016/j.cofs.2022.100944
Yu, Y. T., Fu, Y. H., Chen, Y. H., Fang, Y. W., & Tsai, M. H. (2025). Effect of dietary glycemic index on insulin resistance in adults without diabetes mellitus: a systematic review and meta-analysis. Frontiers in Nutrition, 12: 1458353. https://doi.org/10.3389/fnut.2025.1458353 DOI: https://doi.org/10.3389/fnut.2025.1458353
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2026 TECNOCIENCIA Chihuahua
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
