Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety

The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity

Approximately 80% of sorghum phenolic compounds are linked to arabinoxylans by ester bonds, which are capable of resisting the digestion process in the upper gastrointestinal tract, compromising their bioaccessibility and biological potential. The aim of this study was to evaluate the effect of the extrusion process on the content of phenolic compounds in sorghum bran and its impact on phenolic compounds and antiradical and anti-inflammatory capacity. Results revealed that the extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, particularly for extrusion at 180°C with 20% moisture content (2.0222±0.0157 versus 3.0729±0.0187 mg GAE/g +52%), which positively affected antiradical capacity measured by the DPPH and TEAC assays. The percentage of inhibition of nitric oxide (NO) production by RAW cells due to the presence of extruded sorghum bran extract was significantly higher than that of nonextruded sorghum bran extract (90.2±1.9% versus 76.2±1.3%). The results suggest that extruded sorghum bran could be used as a functional ingredient and provide advantages to consumers by reducing diseases related to oxidative stress and inflammation

Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish

One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and their effect on the physicochemical properties of the starch after pozole preparation. Three maize varieties were nixtamalized and cooked, using 0, 6, 8, and 10 % lard. Grain physical parameters, viscosity, resistant starch, and detailed characterization of starch granules were analyzed. X-ray diffraction patterns showed structural damage in the crystalline starch structure. Two of the maize varieties showed an amylose-lipid endotherm with the addition of lard. The viscosity profile was affected by grain hardness and heat treatment, whereas lard addition decreased the viscosity of samples. The addition of higher percentages of lard (8 and 10%) favors the formation of amylose-lipid complexes, as shown in thermal properties and resistant starch

Estudio del calentamiento óhmico para la obtención de masa y harinas de maíz nixtamalizado

La tortilla de maíz es el alimento básico en la dieta de México y parte de América Central. Estas son elaboradas utilizando el proceso térmico alcalino del cual se obtiene masa o bien harina de maíz. La harina de maíz nixtamalizado ha sido una mejora del método ancestral, sin embargo se tiene varios problemas, tales como: genera un gran volumen de efluentes contaminantes, pérdida de sólidos y nutrientes, largos tiempos y baja eficiencia energética. El objetivo del presente trabajo fue desarrollar una tecnología eficiente destinada a producir harina de maíz para elaborar tortilla usando el calentamiento óhmico, como método de cocción. En la primera parte, se estudió el efecto de la temperatura (70, 80 y 90°C), el tamaño medio de partícula (270, 320, 390 μm) y la humedad (45, 52.5 y 60%) del proceso en las propiedades fisicoquímicas, reológicas y funcionales de las harinas de maíz nixtamalizadas por calentamiento óhmico. Para esto, se utilizó un diseño de experimentos 33. Los resultados obtenidos muestran que la temperatura fue el parámetro determinante en la calidad del producto ya que en conjunto con la humedad se controla el grado de gelatinización de las harinas. Las harinas obtenidas por calentamiento óhmico, pueden ser destinadas a diferentes productos nixtamalizados cuando se controla el tamaño medio de partícula. Con base en esto, las harinas procesadas con tamaño medio de partícula 270 μm cuando se procesan a temperatura de 90°C y humedad de 52.5% y 60% presentaron bajas viscosidades y alto índice de solubilidad en agua, por lo que esto sugiere que pueden ser destinadas a la elaboración de bebidas instantáneas tipo atoles. Las harinas con tamaño medio de partícula de 390 μm, presentaron altos porcentajes de pérdida de peso y una granulometría más gruesa, características apropiadas para la elaboración de botanas o tostadas de tortilla de maíz. En tanto que las harinas de calentamiento óhmico con tamaño de partícula 320 μm mostraron un mayor rendimiento y una textura de tortilla adecuada, por lo que estas harinas presentaron las características más apropiadas para la elaboración de tortillas. En la segunda parte, se compararon las harinas nixtamalizadas por calentamiento óhmico con tamaño de partícula de 320 μm, una harina obtenida por el proceso tradicional y una harina comercial, en su composición química, capacidad e índice de absorción y de solubilidad en agua, viscosidad; el rendimiento, humedad y textura de las masas y de tortillas Las harinas elaboradas con la tecnología óhmica presentaron diferentes grados de gelatinización de acuerdo a los resultados de índice de absorción y solubilidad en agua, así como en el perfil de viscosidad. Las masas obtenidas de las harinas obtenidas por calentamiento óhmico, presentaron mayor humedad (53.62 a 58.25%) que la harina obtenida por el método tradicional (52.67%), resultando en un mayor rendimiento de tortilla, con buena textura. En cuanto a la composición química de harinas obtenidas por calentamiento óhmico, estas presentaron mayor contenido de fibra, no hay pérdida de grasa y proteína por ser este un sistema cerrado y la pérdida de materia seca es nula. El contenido de calcio de las harinas por cocimiento óhmico fue superior al que presentó la harina comercial, un aspecto importante del proceso por calentamiento óhmico es que permite variar de manera muy controlada el contenido de calcio de las harinas. La variable que tuvo la mayor influencia en el calentamiento óhmico fue la humedad, afectando la conductividad eléctrica, tiempo y potencia consumida durante el proceso. De acuerdo a los resultados obtenidos podemos decir que la tecnología de calentamiento óhmico presenta una gran potencial para ser usado en el procesamiento de harinas de maíz nixtamalizado, además de no generar efluentes contaminantes y usar el grano de maíz integral, por lo que podría ser usado como una tecnología alternativa para dar solución a los problemas asociados con esta industria

Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas

instantáneas para preparación de frituras de masa y tortillas. Durante el proceso de elaboración de harinas instantáneas la menor variación en color se observó en las muestras adicionadas con cal. La mayor capacidad de absorción de agua correspondió a las muestras procesadas sin cal. La cohesión y adhesión de masas de harinas instantáneas preparadas con cal por cocimiento dieléctrico se sitúan dentro de los valores reportados para muestras de masa de nixtamal y de harinas comerciales de maíz nixtamalizado. El análisis de color en frituras elaboradas con harinas instantáneas preparadas con cocimiento dieléctrico mostraron ligeros cambios con relación a las frituras elaboradas por el proceso tradicional de nixtamalización. Las frituras de tortilla preparadas con harinas instantáneas (adicionadas de cal) con 15 minutos de cocimiento dieléctrico, presentaron valores de DE similares al control. El contenido de humedad de las frituras varió en un rango de 1.5 a 2.8. Las frituras de masa de harinas instantáneas preparadas por cocimiento dieléctrico adicionadas de cal absorbieron la mayor cantidad de aceite, seguidas por el control y finalmente por las muestras de frituras de tortilla. Las frituras de tortilla preparadas con harinas instantáneas (adicionadas con cal) durante 10 y 15 minutos con cocimiento dieléctrico fueron crujientes y suaves. Las harinas instantáneas elaboradas por cocimiento dieléctrico de maíz integral presentan un alto potencial para producir frituras de buenas características funcionales con ahorros substanciales en gasto de agua, tiempos de procesamiento y mayores rendimientos debido al uso integral del grano de maíz

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 (n = 6) were collected from supermarkets, convenience stores, and directly from companies in Mexico and characterized using both Nu3Px and AES. Nu3Px’s final error parameters were quantified (n = 45) via method validation final experiments (replication and comparison of methods experiment). Qualitative pilot testing was conducted, assessing Nu3Px’s accept/reject batch decision making (accept ≥ 40 μg Fe/g flour; reject p = 0.01). The affordable sample preparation kit has similar precision to using analytical tools. The sample preparation kit coupled with the smartphone app and paper-based assay measure iron within the performance parameters required for the application to corn flour fortification programs, such as in the case of Mexico

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. Ultrasound lipid extraction achieved an extraction yield of up to 95.75% compared with Soxhlet conventional extraction (p > 0.05). Six ingredients’ formulations (E1-E6) were stable for up to day 20 during storage, preserving their antioxidant capacity and displaying low in vitro oxidation compared to control. None of the emulsion-type ingredients were considered cytotoxic according to the shrimp lethality assay (LC50 > 1000 µg/mL). Ingredients E2, E3, and E4 generated low lipoperoxides’ concentrations and high antioxidant capacity during the oral-gastric stage. The 25 min-gastric phase showed the highest antioxidant capacity and low lipoperoxidation. Results suggested avocado seed-derived could be used to develop functional ingredients with nutraceutical properties.Sánchez-Quezada [grant number: 69482] was supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACYT-Mexico).Peer reviewe

Use of mango by-products in the development of functional confectionery

Trabajo presentado a la 2nd International Electronic Conference on Biomolecules: Biomacromolecules and the Modern World Challenges session Biomacromolecules: Carbohydrates, celebrada online del 1 al 15 de noviembre de 2022.The mango (Mangifera indica L.) is one of the most cultivated fruits in the world, however, its processing generates high amounts of waste, called agro-industrial by-products, among which the stone or seed, peel and bagasse stand out. It has been reported that these by-products contain significant amounts of nutrients and phytochemicals, mainly fiber and phenolic compounds, which represent a potential added value for the food industry, which has increased the interest in their study and applications by various authors. One of these booming applications is functional confectionery, which represents a vehicle for taking advantage of the benefits of these by-products. Therefore, the present work seeks to develop and evaluate the effect of a functional confectionery product (gummy) enriched with different concentrations of bagasse and mango peel on the texture profile characteristics (TPA), essential for sensory evaluation, selecting the mixture with greater similarity to the commercial product for its subsequent proximal characterization. As a result, for mixture 2, which contains a high pectin and bagasse content, added to a low shell content, with respect to the other mixtures, it presents a TPA profile similar to the control commercial gummy. The proximal composition showed 41% carbohydrates, of which 59% belongs to total dietary fiber, divided into 26% soluble and 33% insoluble. When performing the Pearson correlation of mixtures vs. the texture profile, the hardness parameter is negatively correlated with the type of mixture, which in turn is related to both the gumminess and the chewiness of the product. These results suggest that it is possible to incorporate these agro-industrial by-products into food and that it is comparable with that already marketed. In addition, with its high percentage of fiber, it could be considered a potentially prebiotic food.Peer reviewe

Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings

A lack of quality control tools limits the enforcement of fortification policies. In alignment with the World Health Organization’s ASSURED criteria (affordable, sensitive, specific, user-friendly, rapid and robust, equipment-free, and deliverable), a paper-based assay that interfaces with a smartphone application for the quantification of iron fortificants is presented. The assay is based on the Ferrozine colorimetric method. The reaction started after deposition of the 5 µL aqueous sample and drying. After developing color, pixel intensity values were obtained using a smartphone camera and image processing software or a mobile application, Nu3px. From these values, the actual iron concentration from ferrous sulfate and ferrous fumarate was calculated. The limits of detection, quantification, linearity, range, and errors (systematic and random) were ascertained. The paper-based values from real samples (wheat flour, nixtamalized corn flour, and infant formula) were compared against atomic emission spectroscopy. The comparison of several concentrations of atomic iron between the spectrophotometric and paper-based assays showed a strong positive linear correlation (y = 47.01x + 126.18; R2 = 0.9932). The dynamic range (5.0–100 µg/mL) and limit of detection (3.691 µg/mL) of the paper-based assay are relevant for fortified food matrices. Random and systematic errors were 15.9% and + 8.65 µg/g food, respectively. The concept can be applied to limited-resource settings to measure iron in fortified foods