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Villagrán Z, Martínez-Reyes M, Gómez-Rodríguez H, Ríos-García U, Montalvo-González E, Ortiz-Basurto RI, Anaya-Esparza LM, Pérez-Moreno J. Huitlacoche ( Ustilago maydis), an Iconic Mexican Fungal Resource: Biocultural Importance, Nutritional Content, Bioactive Compounds, and Potential Biotechnological Applications. Molecules 2023; 28:molecules28114415. [PMID: 37298890 DOI: 10.3390/molecules28114415] [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: 04/27/2023] [Revised: 05/21/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Worldwide, the fungus known as huitlacoche (Ustilago maydis (DC.) Corda) is a phytopathogen of maize plants that causes important economic losses in different countries. Conversely, it is an iconic edible fungus of Mexican culture and cuisine, and it has high commercial value in the domestic market, though recently there has been a growing interest in the international market. Huitlacoche is an excellent source of nutritional compounds such as protein, dietary fiber, fatty acids, minerals, and vitamins. It is also an important source of bioactive compounds with health-enhancing properties. Furthermore, scientific evidence shows that extracts or compounds isolated from huitlacoche have antioxidant, antimicrobial, anti-inflammatory, antimutagenic, antiplatelet, and dopaminergic properties. Additionally, the technological uses of huitlacoche include stabilizing and capping agents for inorganic nanoparticle synthesis, removing heavy metals from aqueous media, having biocontrol properties for wine production, and containing biosurfactant compounds and enzymes with potential industrial applications. Furthermore, huitlacoche has been used as a functional ingredient to develop foods with potential health-promoting benefits. The present review focuses on the biocultural importance, nutritional content, and phytochemical profile of huitlacoche and its related biological properties as a strategy to contribute to global food security through food diversification; moreover, the biotechnological uses of huitlacoche are also discussed with the aim of contributing to the use, propagation, and conservation of this valuable but overlooked fungal resource.
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Affiliation(s)
- Zuamí Villagrán
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico
| | | | - Horacio Gómez-Rodríguez
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico
| | - Uzziel Ríos-García
- Edafología, Campus Montecillo, Colegio de Postgraduados, Texcoco 56230, Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico
| | - Rosa Isela Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico
| | | | - Jesús Pérez-Moreno
- Edafología, Campus Montecillo, Colegio de Postgraduados, Texcoco 56230, Mexico
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Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M. In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2773-2785. [PMID: 36598243 DOI: 10.1002/jsfa.12424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 12/12/2022] [Accepted: 01/04/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Nixtamalized flour snacks such as tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non-communicable diseases. The production of healthy versions of such snacks, by incorporating vegetables and improving the quality of the flours used in their formulation, could help address these nutritional challenges. This study compared the fortification of baked tortilla chips with vegetable leaf powders (kale and wild amaranth at 0%, 4%, 8%, and 16% w/w) and using two types of nixtamalized flour: traditional (TNF) and with ohmic heating (OHF). RESULTS Overall, the use of OHF increased 1.88 times the fibre in enriched and non-enriched snacks with respect to TNF, but the latter had 1.85 times more protein. Addition of 16% of vegetable powders increased protein (kale = 1.4-fold; amaranth = 1.3-fold) and dietary fibre (kale = 1.52-fold; amaranth = 1.7-fold). Amaranth enrichment improved total phenolic content (TPC) and total flavonoid content (TFC) of chips at least 1.2 and 1.63 times, respectively. OHF chips also had higher bound TPC than TNF ones, regardless of vegetable addition. Combinations of OHF with 16% amaranth produced chips 1.74-fold higher in antioxidant capacity than non-enriched ones, due to increased content of phenolics such as ferulic acid. CONCLUSION This work showed that tortilla chips made using nixtamalized flour produced with assisted ohmic heating, alone or in combination with wild amaranth leaf powder, could be used in the production of healthy maize snacks to enhance their prospective antioxidant activity and nutritional value. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Elisa Domínguez-Hernández
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
- Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | | | - Martha E Domínguez-Hernández
- Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Guadalupe F Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
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González‐Cervantes ME, Hernández‐Uribe JP, Gómez‐Aldapa CA, Navarro‐Cortez RO, Palma‐Rodríguez HM, Vargas‐Torres A. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (
Ustilago maydis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Carlos A. Gómez‐Aldapa
- Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Heidi M. Palma‐Rodríguez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
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Sánchez-Villa CE, Zepeda-Bautista R, Ramírez-Ortiz ME, Corzo-Ríos LJ. Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Ramos-Ramos M, Rodríguez-Castillejos G, Santiago-Adame R, Alemán-Castillo SE, Castillo-Ruiz O, Perales-Torres AL. Production and characterization of a snack based on maize flour and Atlantic mackerel ( Scomber scombrus). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1690584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Marina Ramos-Ramos
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Guadalupe Rodríguez-Castillejos
- Food Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Rubén Santiago-Adame
- Department of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Sanjuana Elizabeth Alemán-Castillo
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Octelina Castillo-Ruiz
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Adriana Leticia Perales-Torres
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
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Amador-Rodríguez KY, Pérez-Cabrera LE, Guevara-Lara F, Chávez-Vela NA, Posadas-Del Río FA, Silos-Espino H, Martínez-Bustos F. Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste. Food Chem 2018; 278:601-608. [PMID: 30583418 DOI: 10.1016/j.foodchem.2018.11.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 10/23/2018] [Accepted: 11/01/2018] [Indexed: 11/19/2022]
Abstract
The aim of this work was to evaluate the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheological properties of masas. Raw blue maize was nixtamalized (hydrothermal alkalinized process), then was wet-milled in a stone mill, masa was dehydrated, pulverized and sieved to obtain NBCF; commercial nixtamalized blue-corn flour (CNBCF) was used as a control. Huitlacoche paste in concentrations of 3, 6, 9, 12, 15, and 18% was added to nixtamalized flours. Characteristics of the blue grain showed its great effects on water absorption, viscosity, and masa cohesiveness; the addition of huitlacoche significantly influenced adhesiveness, water-absorption, color, and the rheological properties (p < 0.05). Values between 0.03 and 0.083 kg-force resulted in masas with optimal adhesiveness. The inclusion of huitlacoche paste can be achieved with a maximal addition of 9% in NBCF for an industrial process and could comprise a new industrialization alternative.
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Affiliation(s)
- Karla Yuritzi Amador-Rodríguez
- Laboratorio de Biotecnología de Alimentos, Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico
| | | | - Fidel Guevara-Lara
- Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad No. 940, Ciudad Universitaria, Aguascalientes, Ags. C.P. 20131, Mexico
| | - Norma Angélica Chávez-Vela
- Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad No. 940, Ciudad Universitaria, Aguascalientes, Ags. C.P. 20131, Mexico
| | - Francisco Aníbal Posadas-Del Río
- Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Av. Universidad No. 940, Ciudad Universitaria, Aguascalientes, Ags. C.P. 20131, Mexico
| | - Héctor Silos-Espino
- Laboratorio de Biotecnología de Alimentos, 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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