Introducción y valoración de radioprotectores naturales en gominolas y nubes desarrolladas para pacientes oncológicos

Abstract

[EN] This work is part of a project coordinated between researchers from the “Universitat Politècnica de València” and “Hospital Universitari i Politècnic / Instituto de Investigación Sanitaria La Fe”. The objective of the presented project is the incorporation of radioprotective vegetable in a formulated matrix of confectionery food, designed for an oncology population. The project presents de development of two different formulations for jelly and other two for marshmallows, commercial formula basis and other formulation with sugar replacement. The sweets suffered instrumental assays of texture, soluble solids and humidity. A previous study allowed selecting rich natural anthocyanin pigments because of their radioprotective potential and the relation between cost and benefits. Several wild fruits concentrates were studied by spectrophotometry, confirming the contents of the anthocyanin in there, and finally the Nutrifood® Grapes concentrate was selected. (GNT Nutrifood, Barcelona, Spain) Selected and verified the initial concentration of anthocyanin in the concentrate, the radioprotective product was incorporated to the formulations of marshmallow and jelly as an ingredient. Anthocyanins are thermolabile. For this reason, the final content of anthocyanins was by spectrophotometry. Finally we proceeded to analyse the results and the impact of the elaboration process.

[ES] El proyecto se centrará en el desarrollo de los prototipos de gominolas y esponjas (nubes) definiendo las condiciones de procesado y se introducirán diferentes cantidades de antocianinas de origen natural en las formulaciones. Se incorporaran concentrados ricos en antocianinas que aportaran, además color y sabor, beneficios sobre la protección frente a radiaciones en pacientes sometidos a tratamiento de radioterapia. Se determinarán diferentes propiedades organolépticas y fisicoquímicas de los mismos así como la cantidad de principio activo antocianinas presentes tras el proceso de producción.