Plantas del género bambusa: importancia y aplicaciones en la industria farmacéutica, cosmética y alimentaria
DOI:
https://doi.org/10.17533/udea.vitae.3021Keywords:
Bambusa, bambú como alimento, hojas de bambú, vinagre de bambú, carbón de bambú, Guadua angustifolia Kunth.Abstract
Las plantas del género Bambusa han enriquecido nuestra vida en múltiples maneras. Sus brotes comestibles presentan características sensoriales especiales para la cultura oriental, y sus hojas son materia prima para numerosos productos como alimentos, medicamentos y cosméticos. Algunos compuestos aislados de las hojas de bambú presentan alta actividad antioxidante y baja toxicidad, por lo cual se utilizan actualmente como aditivos en la producción de alimentos funcionales. En nuestra cultura sus tallos, usados en el pasado para hacer andamios, siguen siendo utilizados en construcción, en muebles y manualidades. Cuando el bambú se carboniza a altas temperaturas, se convierte en un tipo de carbón altamente poroso, que puede desodorizar, desinfectar, purificar, absorber la humedad, e inclusive bloquear las ondas electromagnéticas. Las fábricas japonesas comenzaron a producir el carbón de bambú hace más de una década. En el proceso de carbonización, también se obtiene otro producto secundario, el vinagre de bambú, que contiene compuestos con actividad desinfectante, antioxidante y estimulante del crecimiento foliar. En este artículo se presenta una documentación de los usos y las perspectivas de obtención de productos de alto valor agregado, con aplicaciones farmacéuticas, cosméticas y alimentarias, obtenidos de la transformación de bambúes, así como del valor económico y comercial de las plantas del género Bambusa, especialmente de la Guadua angustifolia kunth en Colombia.Downloads
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