{"id":6219,"date":"2025-08-04T17:30:35","date_gmt":"2025-08-04T20:30:35","guid":{"rendered":"https:\/\/investiga.uandes.cl\/?p=6219"},"modified":"2026-03-05T17:28:11","modified_gmt":"2026-03-05T20:28:11","slug":"buscan-desarrollar-un-ingrediente-bioactivo-que-reducira-el-impacto-glicemico-de-los-alimentos","status":"publish","type":"post","link":"https:\/\/investiga.uandes.cl\/es\/buscan-desarrollar-un-ingrediente-bioactivo-que-reducira-el-impacto-glicemico-de-los-alimentos\/","title":{"rendered":"Algas verdes para el control de la diabetes"},"content":{"rendered":"\n<p>La obesidad y la diabetes se han convertido en una de las enfermedades m\u00e1s comunes del mundo. Frente a esta realidad, la acad\u00e9mica de la <strong><a href=\"https:\/\/www.uandes.cl\/universidad\/facultades\/medicina\/escuela-nutricion-y-dietetica\/\">Escuela de Nutrici\u00f3n y Diet\u00e9tica de la Universidad de los Andes<\/a><\/strong>, <strong><a href=\"https:\/\/www.uandes.cl\/personas\/ingrid-contardo-hernandez\/\">Ingrid Contardo<\/a><\/strong>, busca desarrollar un ingrediente alimentario bioactivo que <strong>reduzca el impacto glic\u00e9mico de los alimentos.<\/strong><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"901\" src=\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/08\/Ingrid-Contardo.jpg\" alt=\"\" class=\"wp-image-6526\" srcset=\"https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/08\/Ingrid-Contardo.jpg 1024w, https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/08\/Ingrid-Contardo-300x264.jpg 300w, https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/08\/Ingrid-Contardo-768x676.jpg 768w, https:\/\/investiga.uandes.cl\/wp-content\/uploads\/2025\/08\/Ingrid-Contardo-14x12.jpg 14w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<p>El proyecto consiste en el desarrollo de un prototipo de ingrediente extra\u00eddo de algas verdes que tiene la capacidad de reducir significativamente el \u00edndice glic\u00e9mico de alimentos ricos en almid\u00f3n y de consumo masivo como pastas, galletas, pan y tortas.<\/p>\n\n\n\n<p>\u201c<strong>Este ingrediente no solo reducir\u00e1 el impacto glic\u00e9mico de los alimentos, sino que tambi\u00e9n actuar\u00e1 como una fibra funcional y prebi\u00f3tico, es decir, llegar\u00e1 al colon para nutrir microorganismos beneficiosos para la salud intestinal<\/strong>\u201c, explica la acad\u00e9mica de la <strong><a href=\"https:\/\/www.uandes.cl\/universidad\/facultades\/medicina\/escuela-nutricion-y-dietetica\/\">Escuela de Nutrici\u00f3n y Diet\u00e9tica de la Universidad de los Andes.<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<p>Actualmente, el proyecto se encuentra en etapa de laboratorio, realizando pruebas para la extracci\u00f3n del ingrediente bioactivo desde algas verdes, junto con su caracterizaci\u00f3n f\u00edsica, qu\u00edmica y reol\u00f3gica.<\/p>\n\n\n\n<p>\u201c<strong>Estamos trabajando en la incorporaci\u00f3n de este ingrediente en pastas, asegur\u00e1ndonos de que sea estable y pueda resistir los procesos de elaboraci\u00f3n, cocci\u00f3n y digesti\u00f3n, ya que buscamos que ejerza su acci\u00f3n espec\u00edficamente a nivel gastrointestinal<\/strong>\u201c, detalla la acad\u00e9mica.<\/p>\n\n\n\n<p>El objetivo es lograr que este aditivo natural pueda reducir el \u00edndice glic\u00e9mico de los alimentos, impactando en un mayor control de la liberaci\u00f3n de glucosa despu\u00e9s de ser ingeridos.<\/p>\n\n\n\n<p>\u201c<strong>Los pasos a seguir es la estandarizaci\u00f3n de procesos de extracci\u00f3n y purificaci\u00f3n del ingrediente alimentario bioactivo, seguido de su caracterizaci\u00f3n para validar su composici\u00f3n la cual entrega las propiedades bioactivas que necesitas, luego su incorporaci\u00f3n en un alimento amil\u00e1ceo de consumo masivo como son las pastas, para poder validar a nivel de laboratorio que est\u00e1 cumpliendo con retardar la liberaci\u00f3n de glucosa de estos alimentos, as\u00ed se podr\u00e1n consumir sin que impacten negativamente en la salud<\/strong>\u201d, agrega la investigadora Ingrid Contardo. &nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>El potencial impacto social de este desarrollo es significativo. El ingrediente permitir\u00e1 la diversificaci\u00f3n de fibras funcionales para ser incorporadas en formulaciones de productos de consumo masivo ricos en almid\u00f3n.<\/p>\n\n\n\n<p>\u201c<strong>Con esto se puede impactar en la salud de ni\u00f1os, adultos y personas mayores con problemas de obesidad y se ofrecer\u00e1n alimentos funcionales que permitan impactar en modular el \u00edndice glic\u00e9mico. Adem\u00e1s, actuar\u00e1 como prebi\u00f3tico favoreciendo el crecimiento de bacterias intestinales beneficiosas para la salud\u201d,<\/strong>&nbsp;concluye la acad\u00e9mica de la <strong><a href=\"https:\/\/www.uandes.cl\/universidad\/facultades\/medicina\/escuela-nutricion-y-dietetica\/\">Escuela de Nutrici\u00f3n y Diet\u00e9tica de la Universidad de los Andes.<\/a><\/strong><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/app.conectamedia.cl\/alert\/view\/8356958\">Conoce m\u00e1s en este reportaje<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Acad\u00e9micos de la Escuela de Nutrici\u00f3n y Diet\u00e9tica, buscan desarrollar un ingrediente alimentario bioactivo que reducir\u00e1 el impacto glic\u00e9mico de los alimentos.<\/p>\n","protected":false},"author":4,"featured_media":6544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[14,3],"tags":[],"class_list":["post-6219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-innovacion","category-salud"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - 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