{"id":33388,"date":"2017-08-17T09:00:17","date_gmt":"2017-08-17T12:00:17","guid":{"rendered":"http:\/\/patagoniambiental.com.ar\/info\/?p=33388"},"modified":"2017-08-16T20:08:02","modified_gmt":"2017-08-16T23:08:02","slug":"el-vino-y-un-desecho-que-puede-dejar-de-serlo","status":"publish","type":"post","link":"https:\/\/patagoniambiental.com.ar\/info\/el-vino-y-un-desecho-que-puede-dejar-de-serlo\/","title":{"rendered":"El vino y un desecho que puede dejar de serlo"},"content":{"rendered":"<div class=\"panel-title\">\n<p>Un grupo de investigadores del CONICET estudia el aprovechamiento del orujo, principal remanente de la producci\u00f3n del vino, otorg\u00e1ndole valor agregado para extraer de \u00e9l &#8211; antioxidantes y producir la enzima tanasa, &#8211; y, a la vez, reducir la cantidad de desechos que se arrojan al medioambiente.<\/p>\n<\/div>\n<div class=\"panel-media\">\n<p>Argentina, hist\u00f3ricamente, ha sido tierra de vi\u00f1edos:\u00a0fuente de placer para los paladares de muchas personas del mundo. Pero el vino, adem\u00e1s de\u00a0alegrar reuniones y festividades, cuenta con muchos beneficios para la salud, aunque tambi\u00e9n\u00a0genera residuos en su producci\u00f3n que, al liberarse, da\u00f1an el medioambiente.<\/p>\n<p>\u201cTodo desecho en cantidades exorbitantes, por m\u00e1s org\u00e1nico que sea, se acumula mucho m\u00e1s\u00a0r\u00e1pido que lo que la naturaleza puede degradar\u201d, explica la doctora Diana Romanini, investigadora independiente del Instituto de Procesos Biotecnol\u00f3gicos y Qu\u00edmicos (IPROBYQ,\u00a0CONICET-UNR).<\/p>\n<p>En este caso, el residuo que queda despu\u00e9s de la fermentaci\u00f3n del vino es el orujo de uva, que\u00a0consta de las semillas, tallos y pieles de la fruta. Sin embargo, este descarte tambi\u00e9n\u00a0<strong>contiene\u00a0polifenoles<\/strong>\u00a0-compuestos biol\u00f3gicos con cuantiosas\u00a0<strong>propiedades antioxidantes<\/strong>&#8211; que podr\u00edan\u00a0ser de gran valor para la industria farmac\u00e9utica, cosm\u00e9tica y alimentaria.<\/p>\n<p>\u201cEl problema \u2013remarca la investigadora- es que una concentraci\u00f3n alt\u00edsima de polifenoles en\u00a0la tierra genera, por ejemplo, inhibici\u00f3n en el crecimiento de otras plantas y afecta el\u00a0desarrollo de insectos, bacterias y hongos presentes en el microambiente del vi\u00f1edo.<\/p>\n<p><em><strong>Un aliado contra la vejez<\/strong><\/em><\/p>\n<p>Si hubiera conocido las propiedades antioxidantes del vino y del desecho de la uva, la malvada\u00a0madrastra de Blancanieves hubiese tenido la respuesta que tanto esperaba del espejo m\u00e1gico,\u00a0ya que los compuestos polifen\u00f3licos del orujo\u00a0<strong>amortiguan la oxidaci\u00f3n natural de las c\u00e9lulas\u00a0de nuestro cuerpo<\/strong>\u00a0(incluso el de las brujas).<\/p>\n<p>Con el orujo como materia prima, el equipo de investigadores del CONICET se vale de hongos\u00a0para degradar el tanino de los desechos de uva y, as\u00ed, liberar los polifenoles y producir de manera natural la enzima tanasa.<\/p>\n<p>La investigadora explica que \u201cel uso de la enzima tiene una doble funci\u00f3n: incrementar la calidad de los productos al reducir los efectos indeseables de los taninos en alimentos y, adem\u00e1s, liberar los polifenoles atrapados en la fibra del orujo, y procurar conservar su capacidad antioxidante\u201d.<\/p>\n<p>\u201cComenzar a\u00a0<strong>producir esta enzima es una forma de disminuir costos de producci\u00f3n para diversas industrias<\/strong>, ya que su precio a nivel mundial es muy elevado y, hoy en d\u00eda, es comercializada por muy pocas empresas\u201d, destaca Romanini.<\/p>\n<p><strong><em>El orujo como insumo industrial<\/em><\/strong><\/p>\n<p>Disponer del orujo como materia prima no solo es una oportunidad para el sector farmac\u00e9utico y cosm\u00e9tico, tambi\u00e9n lo es para la industria alimentaria. Con miras a futuro, uno \u00a0de los objetivos planteados en la investigaci\u00f3n es el desarrollo de alimentos funcionales con alto contenido de antioxidantes.<\/p>\n<p><strong>Los alimentos funcionales<\/strong>\u00a0son aquellos alimentos que se elaboran para cumplir una\u00a0<strong>funci\u00f3n\u00a0espec\u00edfica en la salud<\/strong>\u00a0del consumidor al agreg\u00e1rsele componentes biol\u00f3gicamente activos, como minerales, vitaminas, \u00e1cidos grasos, fibra alimenticia o antioxidantes.<\/p>\n<p>\u201cTen\u00edamos la idea de obtener extractos antioxidantes e incorporarlos en ciertos tipos de\u00a0alimentos, como pre mezcla de panes y tortas, pero hay que evaluar c\u00f3mo se conserva el poder antioxidante en la fabricaci\u00f3n, procesamiento y cocci\u00f3n de alimentos\u201d, concluye la doctora.<\/p>\n<p>Es as\u00ed que lo que hoy se considera un desecho es el puntapi\u00e9 inicial no s\u00f3lo para\u00a0<strong>sustituir\u00a0importaciones de enzima<\/strong>s, sino para enriquecer diversos alimentos y colaborar con la\u00a0<strong>lucha\u00a0contra la entrop\u00eda<\/strong>, largamente esgrimida por la malvada bruja frente al espejo.<\/p>\n<div id=\"infopub\">\n<div id=\"fechapub\">Fuente:\u00a0https:\/\/outlook.live.com\/owa\/?mkt=es&amp;path=\/mail\/inbox\/rp<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Un grupo de investigadores del CONICET estudia el aprovechamiento del orujo, principal remanente de la producci\u00f3n del vino, otorg\u00e1ndole valor [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33389,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[53,1],"tags":[],"class_list":["post-33388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.0 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>El vino y un desecho que puede dejar de serlo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patagoniambiental.com.ar\/info\/el-vino-y-un-desecho-que-puede-dejar-de-serlo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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