The Maize Contribution in the Human Health

Maize (Zea mays) is a cereal very important around the world and is a fundamental element of the Mexican cuisine. The basis of Mexican traditional food is maize prepared by the process of “nixtamalización” which conserves the properties of the whole grain cereal. The phytochemical profiles of Z. mays contain total phenolics, ferulic acid, carotenoids, and flavonoids called anthocyanins. It is generally accepted that anthocyanin food colors do not exert obvious toxicity, teratogenicity, or mutagenicity and, indeed, anthocyanins may inhibit mutagenesis. Nutraceutical properties of phenolic and anthocyanin compounds in the maize that offer antioxidant activities is shown in five types of corn (white, yellow, high carotenoid, blue, and red). Therefore, the consumption of maize or its derivates such as tortillas, tortilla chips, etc., become functional food, with the ability to be used to prevent the incidence of diseases such as cancer, diabetes, obesity, and neurodegenerative disorders. Likewise, a diet that includes corn can be used during the management of these diseases. However, it is necessary to carry out more studies that highlight the efficiency of corn byproduct consumption during these diseases

Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato ( Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates

The objective of the study was to perform a nutritional analysis and antioxidant capacity of three varieties of sweet potatoes, Ipomoea batatas L., from Mexico, classified by color as: purple, yellow and white. In addition, sweet potato extrudates were produced and evaluated for their nutritional, antioxidant, sensory and texture properties. The average content of macronutrients for the three varieties was 77.92 g of carbohydrate, 10.51 g of dietary fiber, 8.25 g of protein, and 0.53 g of lipid per 100 g tuber on a dry matter (DM) basis. The purple variety exhibited the highest content of fiber as well as zinc and sodium, and the white one displayed the highest content of protein. In turn, contents of calcium, iron, and magnesium were the highest in yellow potatoes. Ascorbic acid content ranged from 60.6 to 106.0 mg/100 g DM, being higher in the yellow potatoes, and the total phenolic content ranged from 216 to 581 mg GAE/100 g DM, being higher in the purple potatoes. The average antioxidant capacity was 40.7 and 23.4 μmol TE/g DM in DPPH and ABTS assays. A lower total phenolic content and antioxidant capacity of extruded sweet potatoes were found with respect to the fresh ones. Among the extrudates, the purple ones had the highest total phenolic content (307 mg GAE/100 g DM) and exhibited the highest antiradical activity in the ABTS assay (15.5 µmol TE/g DM). They were also scored the highest in the sensory analysis, although the instrumental texture analysis showed their greater hardness (64.4 N) compared to the yellow and white extrudates (46.9 and 30.5 N, respectively). Extrudates of the three potato varieties exhibited a sweet taste and, thus, can be considered as sweetener substitutes in snacks with increased nutritional and bioactive potential

Viabilidad de Saccharomyces boullardii en queso fresco bajo condiciones de acidez “in vitro”

Un alimento funcional contiene en su formulación una o más sustancias que generan bienestar a la salud humana como son probióticos, prebióticos y ácidos grasos, entre otros. En los alimentos funcionales los microorganismos probióticos deben permanecer viables y activos en el alimento y durante el pasaje gastrointestinal, para garantizar su potencial efecto benéfico en el huésped. En el presente estudio se evaluó la viabilidad de la levadura probiótica Saccharomyces boulardii tanto de forma libre como encapsulada bajo condiciones de acidez, adaptada a un queso fresco. Método: La levadura fue expuesta en el alimento tanto en forma libre como encapsulada. Los materiales usados para encapsular fueron una mezcla de alginato de sodio, inulina y mucílago de nopal (Opuntia ficus-indica). Para la liberación del microorganismo, el estudio se realizó a pH de 2.0 y 6.5, simulándose las condiciones de acidez de estómago y colon respectivamente, a diferentes tiempos de exposición de 0, 60, 120 y 180 min. Resultados: A pH de 2.0 se observó mayor pérdida en la viabilidad del probiótico en forma libre, la cual fue de 23.72, 27.03 y 33.02 % respectivamente, con respecto a la viabilidad inicial; cuando el microorganismo se adicionó al queso en forma encapsulada, su pérdida de viabilidad a los mismos tiempos de exposición fue de 5.74, 14.24 y 18.81%, manteniendo mayor supervivencia. Por otra parte, a pH de 6.5 el probiótico libre en el alimento mostró una pérdida de viabilidad de 2.23, 3.50 y 5.94%, en cambio de forma encapsulada la pérdida de viabilidad fue de 0.95, 2.20 y 3.03%, respectivamente, observándose mayor supervivencia que en estado libre. Conclusión: El queso fresco mantuvo viable el nivel de supervivencia de Saccharomyces boulardii, particularmente cuando fue adicionado en forma encapsulada comparado a cuando fue incorporado en estado libre

Quantification of Phenolic Compounds and In Vitro Radical Scavenging Abilities with Leaf Extracts from Two Varieties of Psidium guajava L.

Guava leaf (Psidium guajava L.) extracts are used in both traditional medicine and the pharmaceutical industry. The antioxidant compounds in P. guajava leaves can have positive effects including anti-inflammatory, anti-hyperglycemic, hepatoprotective, analgesic, anti-cancer effects, as well as protecting against cardiovascular diseases. In the present study, phenolic compounds and in vitro antioxidant capacity were measured in extracts obtained with polar and non-polar solvents from leaves of two varieties of guava, Calvillo Siglo XXI and Hidrozac. The quantity of total phenolics and total flavonoids were expressed as equivalents of gallic acid and quercetin, respectively. Hydroxyl radical, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity using fluorescein (ORAC-FL) in vitro tests were used to assess the radical scavenging abilities of the extracts. The total phenolics were higher in the aqueous fraction of the variety Calvillo Siglo XXI, while in the Hidrozac variety total phenolics were higher in the acetone and chloroform fractions. Total flavonoids were higher in all fractions in the variety Calvillo Siglo XXI. Total phenolics showed a highly positive correlation for ORAC-FL, and a moderately positive correlation with hydroxyl radicals. Finally, total flavonoids showed a slightly positive correlation for ORAC-FL and hydroxyl radicals. Both varieties of guava leaf extract showed excellent antioxidant properties

Functional properties of Ditaxis heterantha proteins

"Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid regions of Mexico. It produces yellow pigmented seeds that are used for coloring of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha were extracted and fractionated on the basis of solubility. Three main protein fractions were obtained: glutelins, 488 ± 0.5; albumins, 229 ± 2; and total globulins, 160 ± 1 g/kg. The amino acid profile was evaluated for each fraction and protein isolated, where the protein isolate contains essential amino acids such as Val, Phe, Tyr, and Leu. A calorimetric study showed that globulins and glutelins have a high denaturing temperature between 100 and 106°C, while albumins showed a denaturing temperature at 76°C. The protein isolate and its fractions exhibited functional properties: the isolated protein demonstrated good oil‐holding capacity of 40.7 g/kg. Foam capacity (FC) and foam stability (FS) were observed principally in glutelins and globulins where FC maximum was 330% and the FS was 28 min. The emulsifying capacity was observed in the same fractions of glutelins and globulins, followed by albumins. However, the glutelin fraction in particular was the only fraction that exhibited emulsifying stability at pH 5, 6, and 7. Gelling capacity was observed in albumins and globulins. This study indicated that protein isolated from D. heterantha could be used in food formulations due to its essential amino acid profile. Glutelin could be used as an emulsifying additive. Additionally, glutelin and globulin were stable at temperatures above 100°C; this is an important factor in food industry, principally in heat processes.