Aplicación de extractos de propóleo, canela y clavo de olor en bebidas nutracéuticas: Revisión
Artículo de Revisión
DOI:
https://doi.org/10.69825/cienec.v8i36.400Abstract
Introducción: El desarrollo de bebidas nutracéuticas enriquecidas con extractos de propóleo, canela y clavo de olor ha despertado interés debido a sus propiedades bioactivas y potencial aplicación en la industria alimentaria. Metodología: Se realizó una revisión sistemática exploratoria siguiendo los lineamientos PRISMA, mediante la búsqueda de estudios publicados entre 2020 y 2025 en Scopus, ScienceDirect, Redalyc, SciELO, Google Scholar, SpringerLink y PubMed. Los artículos seleccionados fueron analizados cualitativamente según sus efectos fitoquímicos, microbiológicos, tecnológicos y sensoriales en bebidas. Resultados: Los estudios mostraron variaciones en los compuestos fenólicos y la actividad antioxidante según el extracto, concentración, matriz y condiciones experimentales. El propóleo presentó efectos favorables sobre parámetros bioactivos y microbiológicos, incluso en bebidas fermentadas, mientras que la canela y el clavo de olor mostraron actividad antioxidante y antimicrobiana en diferentes matrices. Las estrategias de encapsulación evidenciaron potencial para favorecer la estabilidad de algunos compuestos bioactivos y, en determinadas formulaciones, la aceptación sensorial. Conclusiones El propóleo, la canela y el clavo de olor presentan potencial tecnológico y funcional para el desarrollo de bebidas nutracéuticas. Sin embargo, la heterogeneidad de las formulaciones, extractos, concentraciones, métodos de extracción y condiciones de almacenamiento impide establecer una concentración universalmente óptima, por lo que los resultados deben interpretarse de acuerdo con las características específicas de cada producto.
Propolis. Cinnamon. Clove. Antioxidants. Food Preservation. Probiotics
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