Evaluación de parámetros de calidad en bebidas comerciales con contenido de azúcares añadidos
Fecha
2023-05-31
Tipo
artículo original
Autores
Pérez López, Esteban
Amores Monge, Valeria
Loría León, Alison
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
La ingesta de azúcar de manera no controlada acarrea severos
problemas a la salud, que ya han sido profundamente estudiados en múltiples
investigaciones. En este sentido, el alto contenido de azúcar etiquetado y
contenido en las bebidas comerciales se tornan en foco de interés continuo a
nivel de la salud, por los consumidores de distintas edades y estratos sociales
que se aferran a hábitos nocivos de consumo de tales productos. El objetivo
de esta investigación fue indagar sobre el contenido de azúcares y el pH en
las principales bebidas comerciales adquiridas en el mercado costarricense.
Se aplicaron metodologías analíticas de laboratorio para la determinación
experimental directa de °Brix y pH en las principales bebidas seleccionadas
para el estudio. Como resultados se obtuvieron valores de pH que oscilan
entre 2,50 y 4,50 en todas las categorías seleccionadas de refrescos para este
estudio, y con respecto a los grados Brix, se obtuvieron datos en el rango de
4,5 y 14,1, lo cual está relacionado directamente con el porcentaje de sólidos
disueltos totales en las bebidas, en este caso azúcares mayoritariamente. Se
refleja cierto grado de acidez en las bebidas analizadas experimentalmente,
lo cual es típico en las bebidas comerciales por los componentes de la
formulación y se reflejó alto contenido de azúcares en las bebidas, pero
considerado dentro de lo normal para el contenido de azúcares en dichos
productos.
The intake of sugar in an uncontrolled way leads to severe health problems, which have already been deeply studied in multiple investigations. In this sense, the high content of labeled sugar and content in commercial beverages become a focus of continuous interest at the health level, by consumers of different ages and social strata who cling to harmful habits of consumption of such products. The objective of this research was to investigate the sugar content and pH in the main commercial beverages purchased in the Costa Rican market. Laboratory analytical methodologies were applied for the direct experimental determination of °Brix and pH in the main beverages selected for the study. As results, pH values ranging between 2.50 and 4.50 were obtained in all the selected categories of soft drinks for this study, and with respect to Brix degrees, data in the range of 4.5 and 14.1 were obtained, which is directly related to the percentage of total dissolved solids in beverages, in this case mostly sugars. A certain degree of acidity is reflected in the experimentally analyzed beverages, which is typical in commercial beverages due to the components of the formulation and a high sugar content was reflected in the beverages but considered within the normal range for the sugar content in said beverages products.
The intake of sugar in an uncontrolled way leads to severe health problems, which have already been deeply studied in multiple investigations. In this sense, the high content of labeled sugar and content in commercial beverages become a focus of continuous interest at the health level, by consumers of different ages and social strata who cling to harmful habits of consumption of such products. The objective of this research was to investigate the sugar content and pH in the main commercial beverages purchased in the Costa Rican market. Laboratory analytical methodologies were applied for the direct experimental determination of °Brix and pH in the main beverages selected for the study. As results, pH values ranging between 2.50 and 4.50 were obtained in all the selected categories of soft drinks for this study, and with respect to Brix degrees, data in the range of 4.5 and 14.1 were obtained, which is directly related to the percentage of total dissolved solids in beverages, in this case mostly sugars. A certain degree of acidity is reflected in the experimentally analyzed beverages, which is typical in commercial beverages due to the components of the formulation and a high sugar content was reflected in the beverages but considered within the normal range for the sugar content in said beverages products.
Descripción
Palabras clave
INDUSTRIA ALIMENTARIA, NUTRICIÓN, AZÚCAR, Grados Brix, pH, refractometría