Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours.

Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid.

Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined.

Results: No significant differences ( < 0.

Resistant Starch Type 5 Formation by High Amylopectin Starch-Lipid Interaction.

The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% /) under different thermal and mechanical conditions.

Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections.

Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect in vitro. A sensory analysis involving 51 children was conducted to select the most accepted formulation.

Corn cob and corn silk-based ingredients possess bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects .

The poor disposal and lack of utilization of corn cob (CC) and corn silk (CS) generate environmental problems. This research aimed to develop CC and CS-based ingredients (1 : 1, 1 : 2, and 2 : 1 mixtures) and evaluate the gastrointestinal bioaccessibility of selected polyphenols and their anti-inflammatory effect. (+)-Catechin, gallic acid, and -coumaric acid were detected (HPLC-DAD) at all digestion stages and are the major contributors to the observed antioxidant and anti-inflammatory effects .

Native corn (Zea mays L., cv. 'Elotes Occidentales') polyphenols extract reduced total cholesterol and triglycerides levels, and decreased lipid accumulation in mice fed a high-fat diet.

Obesity is a complex disease with numerous molecular and metabolic implications that could be prevented through proper diet and lifestyle. Native corn is a promissory underutilized plant species containing bioactive compounds that could reduce the impact of obesity. This research aimed to characterize and evaluate the anti-obesogenic effect of a polyphenols-rich extract of native corn ('Elotes Occidentales') in HFD-fed mice.

Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa).

Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50-70 %) and the temperature in the second heating zone of the extruder (110-140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures.

Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron.

Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world's most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron.

Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting.

Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting.

Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch.

This research investigated the impact of ohmic heating (OH) on the physicochemical properties and resistant starch formation in native corn starch. Electric field strengths (EFS) of 50, 75, and 100 V/cm were applied to native starch, at a starch-water ratio of 1:1 w/v. The conductivity of the medium is a crucial factor in ohmic heating.

Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS.

This work aimed to study the changes in starch and isolated starch resulting from the conversion of corn to tortilla, focusing on the orthorhombic crystal structure and its association with resistant starch. Scanning electron microscopy images show whole, partially, and completely damaged starch granules in nixtamalized corn, masa, and tortillas. More importantly, whole isolated starch granules were found in nixtamal, masa, and tortillas.

Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance.

The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and mitigates effluent concerns. However, gaps exist in nutrient bioavailability studies.

Changes in the physicochemical properties of isolated starch and plantain () flours for early maturity stage.

This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying.

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion.

The avocado industry obtains 20-30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion-type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion.

Alternative technologies for the production of popped sorghum: a comparative study.

Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and textural properties of popped sorghum microstructure, volumetric and textural properties. White sorghum "Paloma" variety (11% moisture) was assessed, which was popped using three processing methods: microwave, pan-frying, and hot salt-frying using three temperature levels.

In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.

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).

Effect of drying method on the production of in vitro short-chain fatty acids and histone deacetylase mediation of cocoa pod husk.

We evaluated the effect of cocoa pod husk (CPH) processing (microwave [MW], forced-air drying [FAD], and FAD plus extrusion [FAD-E]), and in vitro gastrointestinal digestion on the in vitro human colonic fermentation metabolism, in vitro bioactivity on human HT-29 colon cancer cell, and the in silico mechanism of selected compounds. CPH as a substrate for human colonic microbiota significantly decrease local pH (MW -0.7, FAD -0.

In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs.

Food fortification in low-income settings is limited due to the lack of simple quality control sensing tools. In this study, we field validated a paper-based, smartphone-assisted colorimetric assay (Nu3Px) for the determination of iron in fortified flours against the gold standard method, atomic emission spectrometry (AES). Samples from commercial brands ( = 6) were collected from supermarkets, convenience stores, and directly from companies in Mexico and characterized using both Nu3Px and AES.

Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.

This research aimed to develop and optimize a mango bagasse (MB) powdered beverage with high fiber content and low glycemic index, acceptable by their potential consumers. The powdered beverage contained 40 g of mango bagasse ( L., var.

Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity.

Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to manufacture functional confections. However, few reports have assessed the extrusion impact on MB polyphenols within a food matrix. This research aimed to evaluate the impact of extrusion on the bioaccessibility, intestinal permeability, and antioxidant capacity of phenolic compounds (PC) from non-extruded and extruded MB-added confections (EMBC and MBC, respectively).

Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions.

Mango bagasse (MB) is an agro-industrial by-product rich in bioactive polyphenols with potential application as a functional ingredient. This study aimed to delineate the metabolic fate of monomeric/polymeric MB polyphenols subjected to simulated gastrointestinal digestion. The main identified compounds by LC/MS-TOF-ESI were phenolic acids [gallic acid (GA) and derivates, and chlorogenic acid], gallotannins and derivatives [di-GA (DA) and 3GG-to-8GG], benzophenones [galloylated maclurins (MGH, MDH)], flavonoids [Quercetin (Quer) and (QuerH)] and xanthones [mangiferin isomers].

Effect of drying methods on the gastrointestinal fate and bioactivity of phytochemicals from cocoa pod husk: In vitro and in silico approaches.

Cocoa pod husk (CPH) contains many nutraceutical phytochemicals whose gastrointestinal fate and bioactivity can be affected by drying methods. Microwave (MW), forced-air drying (AF), and AF plus extrusion (AF-E) dried CPH samples were chemically characterized, and their phenolic and theobromine (THB) contents were evaluated under oral-gastric-intestinal (in vitro) and colonic fermentation (ex vivo). Absorption, distribution, metabolism, excretion, and toxicity (ADEMT) properties of CPH's small molecules were evaluated in silico.

Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches.

Alternative therapies, such as phytotherapy, are considered to improve the health status of people with chronic non-communicable diseases (CNCDs). In this regard, Moringa oleifera is currently being studied for its nutritional value and its total phenolic content. Besides phenolic compounds, the phytochemical composition is also of great interest.

Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets.

Abstract: Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella in chia, amaranth, and sesame seeds obtained from Mexican retail outlets.

Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.

Common beans (Phaseolus vulgaris L.) are rich in starch with a high content of amylose, which is associated with the production of retrograded and pregelatinized starch through thermal treatments. The purpose of this study was to evaluate the composition, morphology, thermal, functional, and physicochemical properties of carbohydrate extracts (CE) obtained from autoclaved (100 and 121 °C) and extruded (90, 105, and 120 °C) black beans.