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Ortega-Hernández E, Martinez-Alvarado L, Acosta-Estrada BA, Antunes-Ricardo M. Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties. Foods 2023; 12:4162. [PMID: 38002219 PMCID: PMC10670571 DOI: 10.3390/foods12224162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/02/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been reported that pineapple (Ananas comosus) contains healthy nutrients and phytochemicals associated with antioxidant and anti-inflammatory capacities. However, a substantial amount of pineapple residue is produced due to a lack of valorization applications at the industrial scale, resulting in the loss of valuable nutrients. Solid-state fermentation (SSF) is proposed as an innovative strategy to enhance the release of bound phenolics from pineapple residues. In this work, the effects of SSF of pineapple peels with Lactobacillus plantarum, Lactobacillus rhamnosus, and Aspergillus oryzae on the release of phenolic compounds and their antioxidant and anti-inflammatory activities were evaluated, respectively. Pineapple peel extracts after SSF showed an increase in the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and anti-inflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Therefore, SSF of pineapple peels with L. plantarum, L. rhamnosus, and A. oryzae thrives as a new approach for the production of secondary metabolites with remarkable biological benefits, which can be the precursors for novel biofortified and nutraceutical-enriched foods that meet the needs of the most demanding and health-conscious consumers.
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Affiliation(s)
- Erika Ortega-Hernández
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Lucio Martinez-Alvarado
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Beatriz A. Acosta-Estrada
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico
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Acosta-Estrada BA, Serna-Saldívar SO, Chuck-Hernández C. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties. Front Nutr 2023; 10:1183935. [PMID: 37485394 PMCID: PMC10358733 DOI: 10.3389/fnut.2023.1183935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Accepted: 06/22/2023] [Indexed: 07/25/2023] Open
Abstract
In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content of moisture. However, for the other nutrients, a great disparity is reported for each type of tortilla which may be due to various factors such as the type of maize or processing methods. In this study, the nutritional aspects of maize tortillas made with different genotypes (five hybrids, two varieties, five landraces, six hybrid mixtures and six dry masa flours) under controlled conditions, were compared. More than 30 characteristics were analyzed. High performance hybrids and varieties (HPHV) and landraces had the highest (p < 0.05) antioxidant capacity (58.8% free, 150.2% bound). In terms of vitamins contents, the tortillas produced from DMF contained 11.2 and 3.5 times more B1, 18.6 and 7.8 times more B2, and 2.7 and 5.3 times more B3 than HPHV and landraces respectively; and only in these samples was detected folic acid. DMF tortilla samples contained 1.75 times more sodium and 2.75 times more iron than the other groups, and 0.75 times less calcium than HPHV. Zinc was present in higher concentration (p < 0.05) in DMF tortilla samples. The landraces had the highest protein content (average 10.28%), but the tortillas produced from DMF presented the highest protein quality evaluated by protein digestibility-corrected amino acid score (PDCAAS) (p < 0.05) that represents 27, 25 and 19% more than hybrids mixture, HPHV and landraces, respectively. This work gives valuable information on how different types of grains differ in the nutritional quality affecting the final product to provide more elements in the decision-making of processors. There is no a perfect maize, but there are genotypes that can be combined as mixtures and the processing method to design superior nutritional tortillas and related products for populations that highly consume them and improve their human health.
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Elisa DH, Marcela GM, Janet Alejandra GU, Martha Elena DH. The nutraceutical value of maize (Zea mays L.) landraces and the determinants of its variability: A review. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103399] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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5
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Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
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Robledo-Márquez K, Ramírez V, González-Córdova AF, Ramírez-Rodríguez Y, García-Ortega L, Trujillo J. Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects. Food Res Int 2021; 147:110482. [PMID: 34399478 DOI: 10.1016/j.foodres.2021.110482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 12/19/2022]
Abstract
In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low-scale spontaneous anaerobic fermentation occurs. In Mexico, some of these products are considered as nutritional sources and functional beverages; the study of those products has revealed the presence of multiple compounds of biological importance. Additionally, elder generations attribute healing properties against diverse illnesses to these beverages. The aim of this review is to highlight the available information on twelve traditional Mexican fermented beverages, their traditional uses, and their fermentation processes along with toxicological, chemical, nutritional, and functional studies as seen from different areas of investigation. In the literature, pulque, cocoa, and pozol were the beverages with the greatest amount of described health properties; sendechó and guarapo were less characterized. Polyphenols, gallic and ferulic acid, anthocyanins and saponins were the most abundant molecules in all beverages. Finally, it is important to continue this research in order to determine the microorganisms that are involved in the fermentation process, as well as the organoleptic and beneficial properties they lend to the traditional Mexican fermented beverages.
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Affiliation(s)
- K Robledo-Márquez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico
| | - V Ramírez
- Departamento de Cirugía Experimental, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan, Ciudad de México 14080, Mexico
| | - A F González-Córdova
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos y de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), La Victoria, Hermosillo, Sonora 83304, Mexico
| | - Y Ramírez-Rodríguez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico; Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico
| | - L García-Ortega
- Departamento de Ingeniería Genética. Centro de Investigación y Estudios Avanzados de IPN (Cinvestav), Irapuato, Guanajuato 36824, Mexico
| | - J Trujillo
- Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico.
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Méndez-Flores OG, Ochoa-Díaz López H, Castro-Quezada I, Olivo-Vidal ZE, García-Miranda R, Rodríguez-Robles U, Irecta-Nájera CA, López-Ramírez G, Sánchez-Chino XM. The Milpa as A Supplier of Bioactive Compounds: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- OG Méndez-Flores
- Cátedra-CONACyT, Health Department, El Colegio De La Frontera Sur, San Cristóbal De Las Casas, Chiapas, México
| | - H Ochoa-Díaz López
- Health Department, El Colegio De La Frontera Sur, San Cristóbal De Las Casas, Chiapas, México
| | - I Castro-Quezada
- Health Department, El Colegio De La Frontera Sur, San Cristóbal De Las Casas, Chiapas, México
| | - ZE Olivo-Vidal
- Health Department, El Colegio De La Frontera Sur, Villahermosa, Tabasco, México
| | - R García-Miranda
- Health Department, El Colegio De La Frontera Sur, San Cristóbal De Las Casas, Chiapas, México
- Escuela De Lenguas-Campus III San Cristóbal, Universidad Autónoma De Chiapas, San Cristóbal De Las Casas, Chiapas, México
| | - U Rodríguez-Robles
- Departamento De Ecología Y Recursos Naturales. Centro Universitario De La Costa Sur. Universidad De Guadalajara, Autlán De Navarro, Jalisco, México
- Cátedra-CONACyT, Health Department, El Colegio De La Frontera Sur, Unidad Villahermosa, Villahermosa, Tabasco, México
| | - CA Irecta-Nájera
- Health Department, El Colegio De La Frontera Sur, Villahermosa, Tabasco, México
| | - G López-Ramírez
- Departamento De Fisiología, Biofísica Y Neurociencias, Centro De Investigación Y De Estudios Avanzados Del Instituto Politécnico Nacional, Ciudad De México, México
| | - XM Sánchez-Chino
- Cátedra-CONACyT, Health Department, El Colegio De La Frontera Sur, Unidad Villahermosa, Villahermosa, Tabasco, México
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8
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9
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Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran. Processes (Basel) 2020. [DOI: 10.3390/pr8091153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.
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Ramírez-Jiménez AK, Castro-Muñoz R. Emerging techniques assisting nixtamalization products and by-products processing: an overview. Crit Rev Food Sci Nutr 2020; 61:3407-3420. [PMID: 32715732 DOI: 10.1080/10408398.2020.1798352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The production of worldwide nixtamalized products has increased in Latin American countries over the last years. For a better maize handling and exploitation of its nutritional elements, maize is subjected to a nixtamalization pretreatment protocol, which produces meaningful chemical, nutritional and quality changes in maize and its derived products, but large amounts of its primary by-product, well-known as 'nejayote', are also produced. Importantly, nejayote is usually discarded into the urbanized sewage with minimal treatment. Today, according to the recent research reports, new emerging techniques and protocols have been implemented to improve the nixtamalization products and by-products processing. New valorization approaches and biotechnological developments (including biotransformations) toward the reuse of nejayote have been developed according to its considerable content of biomolecules. Therefore, the goal of this paper is to provide a comprehensive review of the main development works at assisting nixtamalization products and by-products processing. Herein, particular attention is paid to experimental insights dealing with the valorization of nejayote.
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Affiliation(s)
- Aurea K Ramírez-Jiménez
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, Toluca de Lerdo, Mexico
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, Toluca de Lerdo, Mexico
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11
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Gálvez Ranilla L. The Application of Metabolomics for the Study of Cereal Corn ( Zea mays L.). Metabolites 2020; 10:E300. [PMID: 32717792 PMCID: PMC7463750 DOI: 10.3390/metabo10080300] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/11/2022] Open
Abstract
Corn (Zea mays L.) is an important cereal crop indigenous to the Americas, where its genetic biodiversity is still preserved, especially among native populations from Mesoamerica and South America. The use of metabolomics in corn has mainly focused on understanding the potential differences of corn metabolomes under different biotic and abiotic stresses or to evaluate the influence of genetic and environmental factors. The increase of diet-linked non-communicable diseases has increased the interest to optimize the content of bioactive secondary metabolites in current corn breeding programs to produce novel functional foods. This review provides perspectives on the role of metabolomics in the characterization of health-relevant metabolites in corn biodiversity and emphasizes the integration of metabolomics in breeding strategies targeting the enrichment of phenolic bioactive metabolites such as anthocyanins in corn kernels.
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Affiliation(s)
- Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Urb. San Jose s/n, 04013 Arequipa, Peru
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12
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Colín-Chávez C, Virgen-Ortiz JJ, Serrano-Rubio LE, Martínez-Téllez MA, Astier M. Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces. Curr Res Food Sci 2020; 3:189-194. [PMID: 32914134 PMCID: PMC7473334 DOI: 10.1016/j.crfs.2020.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p-coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT. Blue tortillas (BT) are a source of nutrients and health-promoting phytochemicals. BT possessed the highest content of dietary fiber, phenolic acids, and anthocyanins. BT had 4.5-fold high ferulic acid compared with commercial white maize tortillas. Importance of tortillas food data generated on people nutrition has been highlighted.
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Affiliation(s)
- Citlali Colín-Chávez
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Jose J Virgen-Ortiz
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Luis E Serrano-Rubio
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Miguel A Martínez-Téllez
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas 46, C.P. 83304, Hermosillo, Sonora, México
| | - Marta Astier
- Centro de Investigaciones en Geografía Ambiental, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro 8701, C.P. 58190, Morelia, Michoacán, México
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13
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Escalante-Araiza F, Gutiérrez-Salmeán G. Traditional Mexican foods as functional agents in the treatment of cardiometabolic risk factors. Crit Rev Food Sci Nutr 2020; 61:1353-1364. [PMID: 32338032 DOI: 10.1080/10408398.2020.1758028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Major cardiometabolic risk phenotypes include insulin resistance (IR), hyperinsulinemia, overweight, obesity and dyslipidemia, which contribute to the current prevalent chronic disease pandemia worldwide. Among traditional treatments, dietary habits represent one of the most difficult and controversial aspects to implement in handling metabolic disturbances. The use of herbal remedies by latinos and hispanics, as part of self-care of metabolic diseases has been well documented in several studies, mainly because they are "natural", consistent with their culture, family-related, accessible, and affordable. Phytochemicals are present in fruits, vegetables and various plants, and constitute nonessential nutrients such as vitamins or minerals, many of them being consumed in a popular way or used as herbal remedies or dietary supplements. In this narrative review, we present evidence on traditional endemic Mexican foods such as cacao, corn, common bean, prickle pear, chili, avocado and salba-chia as functional agents to improve the metabolic status in risk phenotypes.
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Affiliation(s)
- Fabiola Escalante-Araiza
- Centro de Investigación en Ciencias de la Salud, Facultad de Ciencias de la Salud, Universidad Anáhuac México Norte, Huixquilucan, Estado de México, México
| | - Gabriela Gutiérrez-Salmeán
- Centro de Investigación en Ciencias de la Salud, Facultad de Ciencias de la Salud, Universidad Anáhuac México Norte, Huixquilucan, Estado de México, México
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14
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Buitimea‐Cantúa NE, Serna‐Saldívar SO. Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran. Cereal Chem 2020. [DOI: 10.1002/cche.10254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Nydia E. Buitimea‐Cantúa
- Tecnologico de Monterrey Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Monterrey México
| | - Sergio O. Serna‐Saldívar
- Tecnologico de Monterrey Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Monterrey México
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15
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Chavarín-Martínez CD, Gutiérrez-Dorado R, Perales-Sánchez JXK, Cuevas-Rodríguez EO, Milán-Carrillo J, Reyes-Moreno C. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:192-199. [PMID: 30737612 DOI: 10.1007/s11130-019-00717-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Germination of grains is a bioprocess of emerging interest to improve nutritional and nutraceutical profile of cereals in a natural way. The aim of this work was to identify optimal germination conditions (temperature/duration) for producing a functional blue maize flour with maximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic and anthocyanin contents (TPC, TAC). A central composite rotatable experimental design (response surface methodology) with two factors [Germination temperature (Gtemp, 20-40 °C) / Germination duration (Gdur, 12-220 h)] in five levels was used (13 treatments). Blue maize seeds were soaked in distilled water (25 °C / 12 h) before germination. The sprouts were dried, tempered (25 °C), and ground to obtain germinated blue maize flours (GBMF). The prediction models developed for each response variable showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Maximum values of PC, AoxA, TPC, and TAC were attained at Gtemp = 26.9 °C / Gdur = 207.7 h. Optimized germinated blue maize flour (OGBMF) presented higher PC (+38.48%), AoxA (ABTS: +192%, ORAC: +160%, DPPH: +148%), TPC (+79%), and TAC (+9.9%) than unprocessed blue maize flour (UBMF). Germination at optimal conditions is an effective strategy to increase the nutritional/nutraceutical quality of blue maize seeds, thus the flour of these germinated seeds could be used for the development of functional foods.
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Affiliation(s)
- Christian Denisse Chavarín-Martínez
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
| | - Roberto Gutiérrez-Dorado
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
| | - Janitzio Xiomara Korina Perales-Sánchez
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
| | - Jorge Milán-Carrillo
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico
| | - Cuauhtémoc Reyes-Moreno
- Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico.
- Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico.
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Calle Lichis Ote 1986, Col La Campiña, CP 80,060, Culiacán, Sinaloa, Mexico.
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