{"id":22375,"date":"2025-10-14T19:06:44","date_gmt":"2025-10-14T22:06:44","guid":{"rendered":"https:\/\/vriic.usach.cl\/?p=22375"},"modified":"2025-10-14T19:07:58","modified_gmt":"2025-10-14T22:07:58","slug":"investigacion-busca-desarrollar-ingredientes-funcionales-basados-en-sulforafano-para-innovar-en-la-industria-alimentaria","status":"publish","type":"post","link":"https:\/\/vriic.usach.cl\/index.php\/investigacion-busca-desarrollar-ingredientes-funcionales-basados-en-sulforafano-para-innovar-en-la-industria-alimentaria\/","title":{"rendered":"Investigaci\u00f3n busca desarrollar ingredientes funcionales basados en sulforafano para innovar en la industria alimentaria"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"22375\" class=\"elementor elementor-22375\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6f5a8479 elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no\" data-id=\"6f5a8479\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-28961b98\" data-id=\"28961b98\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-7b91cc14 elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no\" data-id=\"7b91cc14\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-34ec02c7\" data-id=\"34ec02c7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-42d0f6af elementor-share-buttons--view-icon elementor-share-buttons--shape-circle elementor-share-buttons--align-right elementor-share-buttons--skin-gradient elementor-grid-0 elementor-share-buttons--color-official elementor-widget elementor-widget-share-buttons\" data-id=\"42d0f6af\" data-element_type=\"widget\" data-widget_type=\"share-buttons.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-grid\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_facebook\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on facebook\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-facebook\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_twitter\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on twitter\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-twitter\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_linkedin\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on linkedin\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-linkedin\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc59139 elementor-widget elementor-widget-text-editor\" data-id=\"cc59139\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>La Dra. Andrea Mahn, acad\u00e9mica de la Facultad de Ingenier\u00eda, lidera proyecto Fondef orientado a validar la producci\u00f3n y estabilizaci\u00f3n del sulforafano para crear ingredientes funcionales que se incorporen en alimentos. Se cuenta con la colaboraci\u00f3n de entidades asociadas de los rubros alimentario y farmac\u00e9utico, m\u00e1s el respaldo de un equipo interdisciplinario de las facultades de Ingenier\u00eda y de Qu\u00edmica y Biolog\u00eda de la Usach.<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-74de45ce elementor-widget elementor-widget-text-editor\" data-id=\"74de45ce\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"field field-name-post-date field-type-ds field-label-hidden\"><div class=\"field-items\"><div class=\"field-item even\"><p><span style=\"font-weight: 400;\">La demanda global por alimentos funcionales crece de manera sostenida, impulsada por consumidores que buscan productos capaces de satisfacer sus necesidades nutricionales y, al mismo tiempo, aporten beneficios a la salud.<\/span><\/p><p><span style=\"font-weight: 400;\">De acuerdo con un<\/span> <a href=\"https:\/\/www.fortunebusinessinsights.com\/es\/functional-foods-market-102269\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">informe<\/span><\/a><span style=\"font-weight: 400;\"> de la consultora<\/span> <a href=\"https:\/\/www.fortunebusinessinsights.com\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Fortune Business Insights<\/span><\/a><span style=\"font-weight: 400;\">, el mercado mundial de alimentos y bebidas funcionales alcanzar\u00e1 los USD 793,60 mil millones en 2032, pr\u00e1cticamente duplicando los USD 398,81 mil millones estimados para 2025, con una Tasa de Crecimiento Anual Compuesta (TCAC) de 10,33% en ese per\u00edodo.<\/span><\/p><p><span style=\"font-weight: 400;\">En este contexto, la <\/span><b>Universidad de Santiago ejecuta el proyecto Fondef IDEA I+D <\/b><b><i>\u201cValidation of SFN-rich microcapsules as functional ingredient with demonstrated effectiveness for its use in the food industry\u201d<\/i><\/b><b>, dirigido por la Dra. Andrea Mahn, acad\u00e9mica e investigadora de la <\/b><a href=\"https:\/\/fing.usach.cl\/\" target=\"_blank\" rel=\"noopener\"><b>Facultad de Ingenier\u00eda<\/b><\/a><b>, quien cuenta con una destacada trayectoria en I+D+i en el \u00e1rea de alimentos funcionales.<\/b><\/p><p><i><span style=\"font-weight: 400;\">\u201cNuestro objetivo es validar el proceso de producci\u00f3n y estabilizaci\u00f3n del sulforafano, para crear ingredientes funcionales que puedan ser incorporados en alimentos para su utilizaci\u00f3n en la industria y que posteriormente, sean comercializados\u201d<\/span><\/i><span style=\"font-weight: 400;\">, se\u00f1ala la <\/span><b>Dra. Andrea Mahn.<\/b><\/p><p><b>Esta propuesta se sustenta en una l\u00ednea de investigaci\u00f3n previa que la acad\u00e9mica ha desarrollado en torno al sulforafano,<\/b><span style=\"font-weight: 400;\"> un compuesto qu\u00edmico presente en hortalizas como el br\u00f3coli y coliflor, que posee propiedades antioxidantes y antiinflamatorias.<\/span><\/p><p><i><span style=\"font-weight: 400;\">\u201cHe trabajado en este compuesto explorando distintas formas de producirlo y estabilizarlo. De esas investigaciones han surgido publicaciones cient\u00edficas y patentes concedidas, principalmente relacionadas con sus aplicaciones\u201d<\/span><\/i><span style=\"font-weight: 400;\">, comenta la acad\u00e9mica.<\/span><\/p><p><b>Asimismo, la producci\u00f3n y escalamiento de estas microc\u00e1psulas ofrecen un alto potencial para su industrializaci\u00f3n. <\/b><i><span style=\"font-weight: 400;\">\u201cDado que el sulforafano tiene altas probabilidades de ser reconocido como f\u00e1rmaco, se proyecta que en el futuro cercano \u2014dependiendo de la evoluci\u00f3n regulatoria\u2014 el producto pueda ser comercializado como un compuesto farmacol\u00f3gico\u201d<\/span><\/i><span style=\"font-weight: 400;\">, agrega.<\/span><\/p><h2><b>Respaldo de la industria<\/b><\/h2><p><span style=\"font-weight: 400;\">La ejecuci\u00f3n estar\u00e1 a cargo del equipo del<\/span> <a href=\"https:\/\/vriic.usach.cl\/index.php\/laboratorio-de-biotecnologia-de-alimentos\/\" target=\"_blank\" rel=\"noopener\"><b>Laboratorio de Biotecnolog\u00eda en Alimentos (LBA-Usach)<\/b><\/a><b> de la Facultad de Ingenier\u00eda,<\/b><span style=\"font-weight: 400;\"> bajo la direcci\u00f3n de la Dra. Andrea Mahn, y se sumar\u00e1 el <\/span><b>apoyo de investigadores de la <\/b><a href=\"https:\/\/www.quimicaybiologia.usach.cl\/\" target=\"_blank\" rel=\"noopener\"><b>Facultad de Qu\u00edmica y Biolog\u00eda<\/b><\/a><b>, fomentado un trabajo multidisciplinario y colaborativo en la Universidad.<\/b><\/p><p><span style=\"font-weight: 400;\">Tambi\u00e9n contempla la <\/span><b>colaboraci\u00f3n de entidades asociadas<\/b><span style=\"font-weight: 400;\"> como una empresa del rubro alimentario, encargada de validar el producto, y una farmac\u00e9utica que proveer\u00e1 la materia prima. Adem\u00e1s, se evaluar\u00e1 la eventual incorporaci\u00f3n de una tercera entidad orientada a optimizar el modelo de negocio y la transferencia al mercado.<\/span><\/p><p><b><i>\u201cLa labor articulada de estos actores permitir\u00e1 cubrir los aspectos necesarios propuestos en el proyecto, para acercar el producto al mercado\u201d<\/i><\/b><b>, enfatiza la investigadora.<\/b><\/p><p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p><h2><b>Impactos esperados<\/b><\/h2><p><span style=\"font-weight: 400;\">La investigaci\u00f3n se extender\u00e1 por 24 meses y se ha organizado en etapas con hitos definidos. \u201c<\/span><i><span style=\"font-weight: 400;\">El trabajo a ejecutar busca consolidar la evidencia cient\u00edfica y t\u00e9cnica necesaria para garantizar la calidad y eficacia del producto\u201d<\/span><\/i><span style=\"font-weight: 400;\">, subraya.<\/span><\/p><p><span style=\"font-weight: 400;\">En una primera fase, se escalar\u00e1 el proceso de producci\u00f3n y, en paralelo, se realizar\u00e1 la caracterizaci\u00f3n de las microc\u00e1psulas de sulforafano, evaluando sus propiedades, rendimiento y recuperaci\u00f3n del proceso, entre otros.<\/span><\/p><p><span style=\"font-weight: 400;\">Simult\u00e1neamente, se iniciar\u00e1n pruebas de funcionalidad a nivel de laboratorio para confirmar posibles efectos neurorregenerativos. Estos ensayos se complementar\u00e1n con la validaci\u00f3n de resultados preliminares ya obtenidos, vinculados a aplicaciones m\u00e1s concretas.<\/span><i><span style=\"font-weight: 400;\"> \u201cAsimismo, se desarrollar\u00e1n estudios in vitro, junto con el an\u00e1lisis de los mecanismos de absorci\u00f3n y biodisponibilidad\u201d,<\/span><\/i><span style=\"font-weight: 400;\"> detalla.\u00a0<\/span><\/p><p><b>Entre los resultados que se proyecta alcanzar est\u00e1 la creaci\u00f3n de un <\/b><b><i>spin-off<\/i><\/b><b> que permita transferir la tecnolog\u00eda y disponer de un producto validado para su industrializaci\u00f3n y aplicaci\u00f3n en el mercado.<\/b><\/p><p><i><span style=\"font-weight: 400;\">\u201cCon este desarrollo buscamos aportar al crecimiento del sector de los alimentos en Chile y a mejorar la calidad de vida de las personas<\/span><\/i><span style=\"font-weight: 400;\">\u201d, concluye la <\/span><b>Dra. Andrea Mahn.<\/b><\/p><p><b>Autora:<\/b><span style=\"font-weight: 400;\"> Paola Armijo Le\u00f3n.<\/span><\/p><p><b>Imagen:<\/b><span style=\"font-weight: 400;\"> Comunicaciones Vriic<\/span><\/p><p><b>Tags:<\/b><span style=\"font-weight: 400;\"> Investigaci\u00f3n aplicada<\/span><\/p><p><span style=\"font-weight: 400;\">Direcci\u00f3n de Gesti\u00f3n Tecnol\u00f3gica<\/span><\/p><p><span style=\"font-weight: 400;\">Vicerrector\u00eda de Investigaci\u00f3n, Innovaci\u00f3n y Creaci\u00f3n<\/span><\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>La Dra. Andrea Mahn, acad\u00e9mica de la Facultad de Ingenier\u00eda, lidera proyecto Fondef orientado a validar la producci\u00f3n y estabilizaci\u00f3n del sulforafano para crear ingredientes funcionales que se incorporen en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22376,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-22375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desarrollo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Investigaci\u00f3n busca desarrollar ingredientes funcionales basados en sulforafano para innovar en la industria alimentaria - VRIIC<\/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:\/\/vriic.usach.cl\/index.php\/investigacion-busca-desarrollar-ingredientes-funcionales-basados-en-sulforafano-para-innovar-en-la-industria-alimentaria\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Investigaci\u00f3n busca desarrollar ingredientes funcionales basados en sulforafano para innovar en la industria alimentaria - VRIIC\" \/>\n<meta property=\"og:description\" content=\"La Dra. 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