un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE

Abstract

The article provides knowledge about the potential that the "bioindustry" has as a source of useful active components for the food industry and that is related to the quality of the food we consume. In this context we will address the "Antioxidants in food" which are synthesized chemical substances that are present in food naturally or synthetically and that allow them to protect themselves from environmental factors that cause deterioration. Lipid oxidation is one of the main causes of deterioration and decrease in the useful life of foods, being able to generate free radicals responsible for the loss of chemical, sensory and safety quality and that is why antioxidants are incorporated in them. Antioxidants inhibit or delay lipid oxidation by inhibiting the initiation and propagation of oxidative reactions. Natural antioxidants are preferred given the potential toxic effects of synthetic additives. Many mushrooms have antioxidant active ingredients, provide sensory properties and are perceived as healthy. The Centro de Transferencia de Bioinsumos and the Laboratorio de Tecnología de Alimentos study the potential use of fungi to generate food ingredients for the generation of biomass through bioindustry.