{"id":6614,"date":"2013-01-09T03:58:53","date_gmt":"2013-01-09T09:58:53","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2013\/01\/09\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/"},"modified":"2022-04-26T15:56:40","modified_gmt":"2022-04-26T20:56:40","slug":"impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/","title":{"rendered":"El impacto de la extrusi\u00f3n en los nutrientes &#8211; Parte 2: L\u00edpidos, grasas y agua"},"content":{"rendered":"<p><a href=\"https:\/\/www.insta-pro.com\/?p=868\">Escrib\u00ed anteriormente<\/a> sobre el efecto de la extrusi\u00f3n en las prote\u00ednas y los carbohidratos. Ahora explicar\u00e9 la importancia de los <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipid\">l\u00edpidos<\/a>, las grasas y el agua.<\/p>\n<p>Los efectos de la extrusi\u00f3n en los l\u00edpidos o las grasas se producen mediante la inactivaci\u00f3n de las enzimas hidrol\u00edticas como la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipase\">lipasa<\/a>, la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lipoxygenase\">lipoxigenasa<\/a> y la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Peroxidase\">peroxidasa<\/a>. Su inactivaci\u00f3n evita la rancidez.<\/p>\n<p>Gracias al efecto de ruptura de las paredes celulares que genera la extrusi\u00f3n, se liberar\u00e1n los antioxidantes naturales (<a href=\"http:\/\/en.wikipedia.org\/wiki\/Tocopherol\">tocoferoles<\/a>, compuestos similares a la vitamina E) presenten en la semilla oleaginosa y esto ayudar\u00e1 a proteger al aceite no saturado de la rancidez.<\/p>\n<p>Tambi\u00e9n debe destacarse que, en los productos extruidos, la grasa produce un complejo con los carbohidratos en una relaci\u00f3n de 1:10 y, por lo tanto, se requiere la hidr\u00f3lisis \u00e1cida para medir el contenido real grasa, en oposici\u00f3n al m\u00e9todo est\u00e1ndar con solventes (<a href=\"http:\/\/www.merriam-webster.com\/dictionary\/ether%20extract\">extracto de \u00e9ter<\/a>).<\/p>\n<p>La extrusi\u00f3n no produce efectos beneficiosos en las <a href=\"http:\/\/en.wikipedia.org\/wiki\/Vitamin\">vitaminas<\/a>. Las vitaminas son sensibles al calor, la presi\u00f3n y la fricci\u00f3n.<\/p>\n<p>En un producto extruido, la p\u00e9rdida de potencia de las vitaminas puede variar de un 15 a un 100&#160;%, seg\u00fan la vitamina en cuesti\u00f3n. La pr\u00e1ctica com\u00fan durante la formulaci\u00f3n de piensos o alimentos es considerar la p\u00e9rdida esperada o agregar vitaminas luego de la extrusi\u00f3n. La otra alternativa es usar vitaminas protegidas contra el calor, como la vitamina C protegida que se usa en alimentos acu\u00e1ticos y para humanos.<\/p>\n<p>La extrusi\u00f3n no tiene efectos beneficiosos en lo minerales excepto en un caso, la disponibilidad del f\u00f3sforo de origen mineral (fitato) puede aumentar gracias a la acci\u00f3n de la extrusi\u00f3n en la estructura del fitato.<\/p>\n<p>Por \u00faltimo, la extrusi\u00f3n genera una p\u00e9rdida de agua y humedad mediante una deshidrataci\u00f3n parcial resultante de la ca\u00edda repentina de la presi\u00f3n, a medida que el producto extruido sale del ca\u00f1\u00f3n de la extrusora.<\/p>\n<p>Al reconocer las diferentes funciones de una extrusora que cocina, podemos entonces usar esas funciones para optimizar la calidad del pienso o el alimento.<\/p>\n<p>La interacci\u00f3n con el fabricante de extrusoras y sus empleados es fundamental para minimizar los ensayos y los errores relativos al logro de los objetivos de afectar de forma positiva el valor nutricional.<\/p>\n<p>&#160;<\/p>\n<p>&#160;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Escrib\u00ed anteriormente sobre el efecto de la extrusi\u00f3n en las prote\u00ednas y los carbohidratos. Ahora explicar\u00e9 la importancia de los l\u00edpidos, las grasas y el agua. Los efectos de la extrusi\u00f3n en los l\u00edpidos o las grasas se producen mediante la inactivaci\u00f3n de las enzimas hidrol\u00edticas como la lipasa, la lipoxigenasa y la peroxidasa. Su [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":11238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[615,635,467,439],"class_list":["post-6614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-tecnologia","tag-coccion-por-extrusion-es","tag-formulacion-de-piensos","tag-procesamiento-de-piensos-y-alimentos-es-2","tag-productos-extruidos-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Parte 2: El impacto de la extrusi\u00f3n en los nutrientes<\/title>\n<meta name=\"description\" content=\"El proceso de extrusi\u00f3n tambi\u00e9n afecta el contenido de l\u00edpidos, grasas y agua de los alimentos. La extrusi\u00f3n no aporta beneficios relativos a las vitaminas agregadas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El impacto de la extrusi\u00f3n en los nutrientes - Parte 2: L\u00edpidos, grasas y agua\" \/>\n<meta property=\"og:description\" content=\"El proceso de extrusi\u00f3n tambi\u00e9n afecta el contenido de l\u00edpidos, grasas y agua de los alimentos. La extrusi\u00f3n no aporta beneficios relativos a las vitaminas agregadas.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/instaprointernational\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-09T09:58:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-26T20:56:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2013\/01\/impact-of-extrusion-on-nutrients-part-two.png\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"320\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Nabil Said\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@InstaProInt\" \/>\n<meta name=\"twitter:site\" content=\"@InstaProInt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/\"},\"author\":{\"name\":\"Nabil Said\",\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#\\\/schema\\\/person\\\/700308fc8307ab9fa786def0c8da618f\"},\"headline\":\"El impacto de la extrusi\u00f3n en los nutrientes &#8211; Parte 2: L\u00edpidos, grasas y agua\",\"datePublished\":\"2013-01-09T09:58:53+00:00\",\"dateModified\":\"2022-04-26T20:56:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/\"},\"wordCount\":416,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"keywords\":[\"Cocci\u00f3n por extrusi\u00f3n\",\"Formulaci\u00f3n de piensos\",\"Procesamiento de piensos y alimentos\",\"Productos extruidos\"],\"articleSection\":[\"Nutricion &amp; Tecnologia\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/\",\"url\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/\",\"name\":\"Parte 2: El impacto de la extrusi\u00f3n en los nutrientes\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrients-part-2-lipids-fats-and-water\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"datePublished\":\"2013-01-09T09:58:53+00:00\",\"dateModified\":\"2022-04-26T20:56:40+00:00\",\"description\":\"El proceso de extrusi\u00f3n tambi\u00e9n afecta el contenido de l\u00edpidos, grasas y agua de los alimentos. 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