Creates IPN gelatin with antioxidants

• April 29, 2024

With the purpose of creating new products that bring benefits to the health of the population, especially of those people with a hectic pace of life, students of the National Polytechnic Institute (IPN) created a gelatin that, in addition to providing Energy to the organism, it is rich in antioxidants Y proteins .

It is a product developed by the students of the National School of Biological Sciences (ENCB), Jonathan Flores Garnica , Daniel Tapia Maruvi , Cynthia Delgadillo Arévalo , Isabel Juárez Cárdenas Y Angie Chiu Fuentes , who indicated that future trends in food focus on the generation of innovative products that provide multiple benefits to people's health.

Garnica flowers He explained that said product is the result of a very careful process in which they used serum as raw materials sweet dairy , natural yogurt , mandarin juice, jamaica extracts, coffee, ginseng and ginkgo biloba.

The polytechnic student pointed out that the dairy serum It is considered industrial waste, but it has a high content of proteins . Therefore, they decided to incorporate it as raw material base to give an additional nutritional value to the jelly :

"The product consists of two processes: the body of the jelly, which has a creamy consistency because it was made from whey, and natural yogurt; cubes made with extracts of jamaica and coffee; both processes were added in the final stage ginseng and ginkgo biloba "Said Flores Garnica.

For his part, Tapia Maruri mentioned that the energizing properties of the product are provided by the ginseng and ginkgo biloba , both stimulants of nervous system by the compounds called ginsenoids, which they naturally contain, while the antioxidants They come from Jamaica and coffee.

Jonathan Flores indicated that due to the nature of the product, it is aimed at people over 18 who have a very fast life: "Due to its cumulative effects, it is advisable to consume jelly for two months and rest a month, to repeat their consumption in the same way. "

Delgadillo Arévalo said that to make the yogurt that they added to gelatin they used lactobacillus cremoris: " With the lactobacillus cremoris we gave a creamy consistency to the gelatin and to sweeten it we added mandarin marmalade, which was made with natural juice ".

Polytechnic students pointed out that the product is made in compliance with the quality standards established for this type of food, has the corresponding microbiological tests and because it contains citric acid as a preservative, in refrigeration it is kept in good condition for up to one month .

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