Pigmentos bioactivos del chinicuil (Comadia redtenbacheri): química, funcionalidad y revitalización gastronómica asistida por inteligencia artificial

The limited integration of traditional ingredients into contemporary food systems has restricted the functional and economic utilization of native edible insects such as the chinicuil (Comadia redtenbacheri). In this work, the physicochemical aspects of chinicuil as a food ingredient and the technological challenges of its pigments were analyzed in order to explore its functional revitalization through technological and computational approaches. A narrative review was conducted that integrated biochemical information on the biosynthesis of ommochromes, their structural properties, stability, and antioxidant potential. Technological limitations such as low solubility and degradation in food matrices were identified, and strategies such as microencapsulation and formulation optimization were proposed. In addition, artificial intelligence applications were explored to model pigment stability, predict sensory acceptability, and optimize mixtures. The results showed that ommochromes derived from tryptophan metabolism exhibit antioxidant potential and an attractive coloration, although their instability represents an industrial challenge. AI tools enabled the simulation of degradation pathways and the improvement of interactions among ingredients. It was concluded that the incorporation of traditional bio-ingredients such as chinicuil requires a multidisciplinary approach that combines food chemistry and artificial intelligence, promoting both innovation and cultural preservation