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Gómez-Alvarez LM, Zapata Montoya JE. Effect of fortification with CaCO 3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices. Heliyon 2024; 10:e24442. [PMID: 38293433 PMCID: PMC10826824 DOI: 10.1016/j.heliyon.2024.e24442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Food fortification has attracted interest in recent years, due to the understanding that micronutrient deficiency is one of the causes of the global burden of disease, and that food fortification aims to prevent or correct a demonstrated deficiency of one or more nutrients in a specific population or population groups. Nutritional value is an important concern regarding fortification and new product development. However, people are not willing to sacrifice the organoleptic characteristics of food products. Therefore, the effect of CaCO3 nanoparticles (NPs-CaCO3) and commercial CaCO3 on the physical and sensory properties of three food matrices (cookies, fruit rolls and dairy desserts) was evaluated. A texture analysis was performed on cookies and fruit rolls; a viscosity analysis on dairy desserts; and a color analysis and sensory profile on the three matrices. The results showed that both types of calcium increase hardness in fortified biscuits and fruit rolls but, in the latter case, commercial calcium caused a higher increase in hardness (p < 0.05). Viscosity was higher in the desserts with NPs. Color presented significant changes in all the fortified matrices. These findings demonstrated that Ca-NPs are a good strategy for food fortification compared to commercial calcium carbonate, as fortification with high levels of calcium is a challenge for the food industry due to its effects on the product. The results showed that, in the matrices with commercial calcium, the changes were more evident, while the matrices fortified with Ca-NP have a better sensory response than commercial Ca, with a higher level of acceptance by the judges. Therefore Ca-NPs can be considered to be a good source of calcium for food product fortification that causes a slight effect on physical and sensory properties.
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Affiliation(s)
- Luz Marina Gómez-Alvarez
- Research Group on Nutrition and Food Technology, NUTEC, University of Antioquia, Av. Ferrocarril, 050010, Medellín, Colombia
| | - José E. Zapata Montoya
- Research Group on Nutrition and Food Technology, NUTEC, University of Antioquia, Av. Ferrocarril, 050010, Medellín, Colombia
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2
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Suárez-Rivero D, Marin-Mahecha O, Ojeda-Barrera L, Ortiz-Aguilar J, de J Guzman-Hernandez T, Millan-Malo B, Alonso-Gómez LA, Rodriguez-Garcia ME. The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds. Int J Biol Macromol 2023; 236:123981. [PMID: 36907301 DOI: 10.1016/j.ijbiomac.2023.123981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm-1. EMF can be considered a physical modification of starch.
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Affiliation(s)
- Deivis Suárez-Rivero
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, Costa Rica; Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Olga Marin-Mahecha
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Lizeth Ojeda-Barrera
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Jannet Ortiz-Aguilar
- Facultad de Ingeniería, sede Bogotá, Universidad Cooperativa de Colombia-UCC, Colombia
| | - Tomas de J Guzman-Hernandez
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE). Instituto Tecnológico de Costa Rica, Sede Regional San Carlos, Costa Rica
| | - Beatriz Millan-Malo
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
| | - Leonardo A Alonso-Gómez
- Universidad de los Llanos, Escuela en Ciencias Agrícolas, Grupo de investigación Ciencia Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia.
| | - Mario E Rodriguez-Garcia
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
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Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods. Foods 2023; 12:foods12050951. [PMID: 36900466 PMCID: PMC10000869 DOI: 10.3390/foods12050951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 03/12/2023] Open
Abstract
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2 promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2 reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G') value was observed in the complexes when Ca(OH)2 was added. Results of in vitro digestion revealed that Ca(OH)2 retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2 during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2 on improving the quality of rutin riched Tartary buckwheat products.
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Nixtamalization process affect maize tortillas storage quality. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Martínez-Encinas EG, Carvajal-Millán E, Calderón de la Barca AM, Rascón-Chu A, Martínez-Porchas M, Márquez-Escalante JA, Islas-Rubio AR. Extraction and characterization of arabinoxylans obtained from nixtamalized brewers' spent grains. FOOD SCI TECHNOL INT 2021; 29:40-49. [PMID: 34816761 DOI: 10.1177/10820132211060609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The processes to obtain value-added products from brewers' spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers' spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100°C and 25°C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers' spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.
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Gruintal-Santos MÁ, Zagaceta-Álvarez MT, Aguilar Cruz KA, Reséndiz-Muñoz J, Martinez-Flores HE, Fernández-Muñoz JL. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods 2021; 10:foods10081771. [PMID: 34441548 PMCID: PMC8394429 DOI: 10.3390/foods10081771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/24/2021] [Accepted: 07/29/2021] [Indexed: 11/16/2022] Open
Abstract
In this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture M0 and the equilibrium moisture ME as a function of Isothermal Dehydration Time (IDT). The moisture percentage for any time t and dehydration rate (isolines M(t) and isolines vI respectively) of the NCG is shown by means of matrix graphics as a simultaneous function of IDT and ST. The relationship between initial dehydration rate v0 and initial moisture M0 establishes as a function of ST. Also, the mathematical model associated with the solution of the second Fick's law allows calculating the diffusivity rate vk (H2O molecules out of NCG) and verify that the rate of change in moisture and the dynamical proportionality constant k has a non-linear dependence on the IDT and that k is directly proportional to Deff. The k values strongly relate to ST and the calcium ions percentage into NCG according to solubility lime values into cooking water (or nejayote) as a function of decreasing temperature when ST increases.
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Affiliation(s)
- Miguel Ángel Gruintal-Santos
- Universidad Autónoma de Guerrero, Facultad de Ciencias Agropecuarias y Ambientales, Unidad Tuxpan, km 2.5 Carretera Iguala-Tuxpan, Iguala de la Independencia 40101, Mexico;
| | - María Teresa Zagaceta-Álvarez
- Instituto Politécnico Nacional, Escuela Superior de Ingeniería Mecánica y Eléctrica, Unidad Azcapotzalco, Ciudad de México C.P. 02250, Mexico;
| | - Karen Alicia Aguilar Cruz
- Instituto Politécnico Nacional, Centro de Investigación en Computación, Unidad Zacatenco, Ciudad de México C.P. 07738, Mexico;
| | | | | | - Jose Luis Fernández-Muñoz
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México C.P. 11500, Mexico
- Correspondence:
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Amador-Rodríguez KY, Silos-Espino H, Perales-Segovia C, Flores-Benitez S, Valera-Montero LL, Martínez-Bustos F. High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours. Int J Biol Macromol 2020; 164:3429-3437. [PMID: 32827614 DOI: 10.1016/j.ijbiomac.2020.08.132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 11/30/2022]
Abstract
In this study, hard corn grains were nixtamalized (alkali-heat treatment) by a high-energy ball mill to investigate the effects on its physicochemical, textural, and microstructural properties. Ball milling modifies the structure and properties of cornstarch. The gelatinization peak of starch was evidenced and thermal and pasting properties were significantly affected. With regard to rheological properties, the viscosity peak increased from 2454 cP in traditional nixtamalized flour to 4294 cP in high-energy milling treatments with 1.4% of Ca(OH)2 and 20% moisture content, C1.4, while enthalpy ranged from 3.5 to 0.34 J/g, respectively. High-energy milling influenced the Fourier-Transform InfraRed Spectroscopic (FT-IR) patterns. All of the samples of the corn-grain starches presented the typical A-type X-ray diffraction pattern. The crystallinity of starch from CG showed a lower intensity in peaks 2θ ~ 15 and 23° compared with starch from WG and YG. The textural properties of the masas were influenced, adhesiveness was reduced, but cohesiveness was increased by the addition of Ca(OH)2. In the structural characterization by E-SEM, the control presented a greater amount of agglomerated starch granules, followed by the high-energy milling treatments. The results suggest that high-energy alkaline milling could be a potential physical and chemical method to modify corn-starch properties and obtain nixtamalized products.
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Affiliation(s)
- Karla Yuritzi Amador-Rodríguez
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Héctor Silos-Espino
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Catarino Perales-Segovia
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Silvia Flores-Benitez
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Luis L Valera-Montero
- Laboratorio de Biotecnología de Alimentos, TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | - Fernando Martínez-Bustos
- Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN-Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
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8
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García-Rojas DA, Meneses ME, Martínez-Carrera D, Figueroa-Cárdenas JD, Sánchez-Medina MA, Bonilla-Quintero M, Petlacalco-Sánchez B, Martínez-Gutiérrez GA, Pérez-Herrera A. Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization. Food Funct 2020; 11:8768-8779. [PMID: 32955071 DOI: 10.1039/d0fo01018a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.
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Affiliation(s)
- D A García-Rojas
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico.
| | - M E Meneses
- Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico and Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - D Martínez-Carrera
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - J D Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados Unidad Querétaro, Querétaro 76230, Mexico
| | | | - M Bonilla-Quintero
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - B Petlacalco-Sánchez
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - G A Martínez-Gutiérrez
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico.
| | - A Pérez-Herrera
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico. and Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico
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9
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Topete-Betancourt A, Santiago-Ramos D, Figueroa-Cárdenas JDD. Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100500] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Escalante-Aburto A. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests. J Food Sci 2019; 84:3653-3663. [PMID: 31750939 DOI: 10.1111/1750-3841.14941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 08/06/2019] [Accepted: 10/15/2019] [Indexed: 11/30/2022]
Abstract
This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO3. On the contrary, tablets from samples with Ca(OH)2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of -39.82% and -46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E0 ) stored energy during the entire test. PRACTICAL APPLICATION: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.
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Affiliation(s)
- Néstor Ponce-García
- Author Ponce-García is with UAEMex, Faculty of Agricultural Sciences, Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas S/N, Toluca, Edo de México, 50200
| | - David Santiago-Ramos
- PROPAC, Univ. Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro, Qro, México, 76010
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - José Juan Véles-Medina
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - Anayansi Escalante-Aburto
- Dept. of Nutrition, Univ. de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García, Nuevo León, 66238, México
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Gómez-Castro CZ, Rodriguez JA, Cruz-Borbolla J, Quintanar-Guzman A, Sanchez-Ortega I, Santos EM. A theoretical and experimental approach to evaluate zein-calcium interaction in nixtamalization process. Food Chem 2019; 297:124995. [PMID: 31253267 DOI: 10.1016/j.foodchem.2019.124995] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 05/24/2019] [Accepted: 06/10/2019] [Indexed: 11/27/2022]
Abstract
The possible interactions between α-zein and Ca2+ in nixtamalization process were analyzed from a multidisciplinary approach, considering the effect of these interactions on the thermal properties of the nixtamalized flour. SDS-PAGE under reducing and non-reducing conditions did not reveal differences between patterns of zeins from nixtamalized and control samples. However, analysis from affinity capillary electrophoresis indicated an increment in protein volume when calcium is added to zein extracted from nixtamalized flour. In addition, the binding constant for the zein-calcium interaction was calculated indicating a higher affinity for calcium by zein from nixtamalized samples. Molecular dynamics simulations indicated that the interaction α-zein-Ca2+ through C-ter was more favorable than Glu48. However, in excess of Ca2+ ions, each site could bind one calcium atom at the same time, confirming that aggregation of α-zein through calcium bridges is possible, expanding the technological applications of this protein.
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Affiliation(s)
- Carlos Z Gómez-Castro
- CONACYT Research Fellow, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo, Km 4.5, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico
| | - Jose A Rodriguez
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico
| | - Julian Cruz-Borbolla
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico
| | | | - Irais Sanchez-Ortega
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico
| | - Eva M Santos
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo, Km 4.5 s/n, CP. 42184 Mineral de la Reforma, Hidalgo, Mexico.
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12
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Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
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13
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14
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Mariscal‐Moreno RM, Figueroa‐Cárdenas JDD, Santiago‐Ramos D, Rayas‐Duarte P. Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14040] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Rosa María Mariscal‐Moreno
- Universidad Politécnica de Francisco I. Madero. Domicilio Conocido Tepatepec, Francisco I. Madero Hidalgo C.P. 42660 México
| | - Juan de Dios Figueroa‐Cárdenas
- CINVESTAV‐Unidad Querétaro. Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro Querétaro C.P. 76230 México
| | - David Santiago‐Ramos
- INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de México C.P 56250 México
| | - Patricia Rayas‐Duarte
- Robert M. Kerr Food & Agricultural Products Center Oklahoma State University 123 FAPC Stillwater OK 74078‐6055 USA
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Mariscal-Moreno RM, Escalante-Aburto A, Ponce-García N, Véles-Medina JJ. Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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