Propiedades antimicrobianas y antioxidantes de Jamaica.

  • Gibran López Nahuatt Universidad Autónoma de Nayarit
  • María Teresa Sumaya Martínez Universidad Autónoma de Nayarit
  • Edgar Iván Jiménez Ruiz Universidad Autónoma de Nayarit
  • Rosendo Balois Morales Universidad Autónoma de Nayarit
  • Raquel Enedina Medina Carrillo Universidad Autónoma de Nayarit
  • Juan Guzmán Ceferino Universidad Juárez Autónoma de Tabasco
Palabras clave: antioxidantes, calidad, carnes, Hibiscus sabdariffa, inocuidad


Actualmente el consumidor exige que los alimentos de origen animal sean inocuos y orgánicos. Por lo cual, la industria cárnica se ha enfrentado a la necesidad de buscar aditivos naturales que coadyuven a la prolongación de la vida de anaquel de sus productos. Diversos estudios proporcionan evidencias sobre la actividad antibacteriana y antioxidante de los extractos acuosos de los cálices de jamaica (Hibiscus sabdariffa L.). En consecuencia, estos podrían ser eficaces para prolongar la vida de anaquel de productos cárnicos.

Biografía del autor/a

Gibran López Nahuatt, Universidad Autónoma de Nayarit
Estudiante de posgrado en ciencia biológico agropecuarias de la universidad autónoma de Nayarit 
María Teresa Sumaya Martínez, Universidad Autónoma de Nayarit
Secretaria de Investigación y Posgrado, Unidad de Tecnología de Alimentos.
Edgar Iván Jiménez Ruiz, Universidad Autónoma de Nayarit
Secretaria de Investigación y Posgrado, Unidad de Tecnología de Alimentos.
Rosendo Balois Morales, Universidad Autónoma de Nayarit
Secretaria de Investigación y Posgrado, Unidad de Tecnología de Alimentos.
Raquel Enedina Medina Carrillo, Universidad Autónoma de Nayarit
Unidad Académica de QFB
Juan Guzmán Ceferino, Universidad Juárez Autónoma de Tabasco
Division Académica Multidisciplinaria de los Ríos


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