Ramiro Baeza-Jiménez

Modern food systems face the challenge of improving nutritional quality while reducing environmental impact and conserving agrobiodiversity. This study evaluated the effects of thermal processing and fortification with ayocote (Phaseolus coccineus) and quintonil (Amaranthus hybridus) flours on the physicochemical, nutritional, and functional properties of blue maize tortillas, baked tortilla chips (BTCs), and fried tortilla chips (FTCs). Two nominal fortification levels (F1: 6% and F2: 9%) were incorporated into nixtamalized blue maize flour. The resulting products were characterized for proximate composition, mineral profile, color, texture, phenolic and flavonoid contents, antioxidant activity, and in vitro phenolic bioaccessibility. Fortification significantly increased protein, ash, mineral, phenolic, and flavonoid contents, particularly in F2 formulations, while maintaining adequate technological quality. Thermal processing influenced phytochemical content and antioxidant activity, although these effects depended on the parameter evaluated. BTCs generally exhibited higher flavonoid content and antioxidant capacity, whereas total phenolic content remained comparable between BTCs and FTCs. Fortification improved tortilla flexibility but increased tortilla chip hardness. During simulated gastrointestinal digestion, fortified products released more phenolics than the controls. BTC-F2 maintained the highest phenolic content after digestion, whereas tortilla formulations exhibited the greatest relative phenolic bioaccessibility. These findings demonstrate the potential of the underutilized native species ayocote and quintonil to enhance the nutritional and functional value of maize-based products.

Guava (Psidium guajava L.) processing produces peels, seeds, and residual pulp. Previous studies have shown that this fraction contains a significant amount of bioactive molecules (more than in the pulp), such as phenolic compounds, which have demonstrated health-beneficial bioactivities, including antioxidant, anti-obesogenic, and antihyperlipidemic activities, among others. In this study, we aimed to characterize total phenolic compounds, total flavonoids, the phenolic profile, and the in vitro antioxidant and antihyperlipidemic properties of guava byproduct extracts, which were evaluated for their potential use as functional ingredients. Phenolic analysis indicated the total phenolic content (46.45 mg GAE/g), the total flavonoid content (3.86 mg CE/g), and contents of individual phenolic compounds, namely ellagic, syringic, rutin, luteolin, and kaempferol. The extracts showed good antioxidant activity (236.22, 344.89, and 387.1 µmol TE/100 g for TEAC, DPPH, and FRAP, respectively). Moreover, the extracts could bind bile acids (18.50–40.34%) and reduce cholesterol solubility in artificial micelles (53.0–67.6%). Modest pancreatic lipase inhibition (33.33%), stronger cholesterol esterase inhibitory activities (60.22%), and mild HMG-CoA inhibitory potential (16.90%) were recorded. Guava processing byproducts demonstrate the potential to be considered as value-added ingredients in functional foods.

La cáscara de piña representa hasta el 40% del peso total del fruto. Las cáscaras pueden revalorizarse por su contenido de compuestos fenólicos, los cuales han demostrado efectos benéficos como antiglicémicos y antiobesogénicos. En este estudio se evaluaron las propiedades antihiperlipidémicas in vitro de extractos de harina de cáscaras de piña para su posible uso como ingredientes funcionales. Los compuestos fenólicos totales se cuantificaron en 3.73 mg EAG/g, conteniendo en su perfil los ácidos fenólicos: gálico, cafeico, p-cumárico, sinápico y ferúlico, así como quercetina-3-β-D-glucósido. Los extractos mostraron una capacidad de atrapamiento de ácidos biliares (18.65-40.34%) y de micelización de colesterol (9.56-43.45%), además de inhibir la enzima colesterol esterasa (75%) y la lipasa pancreática (50.81%), a la concentración máxima evaluada. Se requieren más estudios en modelos animales y humanos para confirmar de manera fehaciente dichas bioactividades. Con base en la composición y los resultados obtenidos, es posible sugerir que la cáscara de piña podría utilizarse como fuente no convencional de compuestos fenólicos, con potenciales efectos benéficos para la salud.

In recent years, there has been a growing interest in developing sustainable food products that consider not only economic but also environmental and social impacts. Therefore, this study aimed to prepare fortified tortillas with ayocote (Phaseolus coccineus) and quintonil (Amaranthus hybridus) flours, analyzing the nutritional, functional, physical (color, rollability) and textural properties. Different concentration levels (3, 6, and 9%) and flour mixtures (1:1, 2:1, and 1:2) of quintonil/ayocote were evaluated. The most remarkable chemical composition changes were observed for a 9% substitution, where the contents of protein, ash, and fiber were 1.29, 1.79, and 2.73 times greater than those of the control sample, respectively. In the fortified tortillas, both total phenolic content and antioxidant activity decreased. This can be attributed to the distinct chemical interactions present in the prepared mixtures, which restrict the release of bioactive compounds. Changes were also observed in textural and color properties; however, rollability was not compromised. It is worth noting the potential of this innovation, which can contribute to enhancing nutrition and ensuring food safety, promoting the consumption and preservation of the underutilized plant species employed.

Substantial agro-industrial waste is generated by the food industry, including pistachio green hulls (PGH), which can constitute 40% to 60% of the fresh fruit weight. This by-product contains bioactive functional components, especially phenolic compounds (PCs). An overview of research focused on PCs extracted from PGH is presented, highlighting their chemical composition, extraction methods, compound identification, and antioxidant and antibacterial activities. Extraction techniques such as ultrasound, microwave-assisted extraction, and solid-state fermentation are utilized, with mild organic solvents like water, ethanol, methanol, or their mixtures employed. The quantification of PCs is commonly performed using the Folin–Ciocalteu assay, HCl-Butanol technique, and aluminum chloride colorimetric assays. Furthermore, identification of compounds is generally accomplished through high-performance liquid chromatography (HPLC) or gas chromatography (GC), often coupled with mass spectrometry or photodiode-array detectors to enhance accuracy and reliability. Gallic acid, kaempferol, quercetin, cyanidin, and catechin are the main PCs identified, with their antioxidant activity validated by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric-reducing antioxidant power) assays. Antibacterial effectiveness has been demonstrated against bacteria using disk diffusion and minimum inhibitory concentration methods. These findings indicate potential uses of PGH by-products in the food, cosmetic, and pharmaceutical industries, contributing to a circular economy and enhancing agro-industrial waste management.

Corn, a widely cultivated cereal, is a rich source of several antioxidant compounds, including phenolic compounds. Some of these compounds are bound within the components of the corn cell wall, requiring specific treatments to release them. Solid-state fermentation (SSF) using Rhizopus oryzae enhanced the antioxidant capacity and phenolic content in legumes and grains. However, there is limited information regarding its application in blue corn. This study aimed to evaluate the effect of R. oryzae growth on the phenolic content and antioxidant capacity of blue corn kernels. The results demonstrated that R. oryzae used blue corn kernels for growth, which led to an increase in free phenolic compounds, reaching their highest concentration at 60 h of culture. Compared to the unfermented control (0 h), SSF increased by up to 161% in total phenolic content and a 94% increase in antioxidant capacity. The main phenolic compounds identified in the blue corn extracts at 60 h using RP-HPLC-ESI-MS included caffeic acid 4-O-glucoside, rosmanol, p-coumaroyl tartaric acid glucosidic ester, 5-heptadecylresorcinol, and caffeoyl tartaric acid. The SSF represents an eco-friendly method for enhancing the antioxidant capacity and phenolic compounds of blue corn grain.

Maize is an ancient crop whose domestication dates from six to ten thousand years ago in southwestern Mexico. It is one of the most important crops, with a global production volume of 1, 217 billion tons during the 2021 – 2022 cycle.In Mexico, maize has economic and commercial importance, and its uses are ancestral and versatile to obtain a wide variety of products, including oil, popcorn, syrup, corn, tamales, atole, and the most recognized tortillas. Tortilla is one of the main staple foods in our diet, with a consumption of up to 75 kg/per capita per year, contributing with 38.8 and 49.1 % of protein and calcium, respectively, and 45.2 % of the dailycalorie intake. Due to its high consumption, it is an excellentvehicle for the development of innovative products by theaddition of functional ingredients that increase the nutritionalquality (for instance, mineral or vitamin deficiencies) ofour diet and confer benefits to consumer’s health, being ofparticular interest the so-called underutilised species such as ayocote beans and quelites. The review aims to explore fortifying maize products (tortillas), with underutilised ingredients to enhance nutrition, address deficiencies, promote health benefits, and agricultural diversification.

Pistachio green hull (PGH) represents the non-edible fraction obtained after the seed is harvested and is an important source of phenolic compounds. Solid-state fermentation (SSF) is a viable biotechnological and economical technique for extracting phenolic compounds. This study aimed to evaluate the SSF with Aspergillus niger GH1 to recover total phenolic compounds (TPC) with antioxidant capacity (AC) from PGH. For this, the time of higher TPC and AC (DPPH [2,2-diphenyl-1-picrylhydrazyl], ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate)], FRAP [ferric reducing antioxidant power]) was selected. Then, moisture, inoculum concentration, and aeration rate were evaluated. A. niger GH1 was able to grow and colonize the PGH, with the higher value of TPC (23.83 mg/g of dry mass (gdm)) obtained after 24 h of culture, which significantly correlated with AC (Pearson’s R = 0.69). Moisture and aeration rate were the main factors influencing TPC. The highest values for both TPC and AC were achieved in treatment 8 (60% moisture, 5 × 10⁶ spores/mL, and 1 L/Kgwm min), resulting in a 129% and 1039% increase, respectively. Gallic acid 4-O-glucoside and geranine were identified in the PGH extracts using high-performance liquid chromatography coupled with mass spectrometry. The SSF provides eco-friendly alternatives for releasing bioactive compounds from PGH, adding value to this waste.

Ayocote beans (Phaseolus coccineus L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible for some of its health benefits. Therefore, this study investigated the effects of boiling on the phenolic composition and bioactivities of ayocote beans before and after boiling. Boiling decreased the total phenolic content (70.2, 60.3, and 58.2%), total anthocyanin (74.3, 80.6, and 85.7%), and antioxidant activity (DPPH: 41.2, 46.9, and 59.1%; ORAC: 48.23, 53.6 and 65.7%) of brown, black, and purple ayocote beans, respectively. All the extracts also inhibited the activity of α-glucosidase with efficacy values from 29.7 to 87.6% and α-amylase from 25.31 to 56.2%, with moderate antiglycation potential (15.2 to 73.2%). Phenolic acids, anthocyanins, and flavonoid decreases were detected in boiled samples by HPLC-MS analysis. Although boiling reduced the phenolic compounds, bioactive compounds remained in a considerable content in boiled ayocote.

Cascalote pods are an important source of phenolic compounds, mainly recovered using solvent extraction methods. To find a sustainable alternative to these methods, this study aimed to evaluate solid-state fermentation (SSF) in order to enhance the extractability of total phenolic compounds (TPC) with antioxidant activity (AA) from cascalote pods. Aspergillus niger GH1 was selected based on the amount of TPC released and AA measured (ABTS, DPPH, FRAP) in a short period of time. Moreover, moisture, temperature, inoculum size, and mineral composition were evaluated. The largest amount of TPC released was 124.17 mg/gdw (g of dry weight) after 12 h of culture, which significantly correlated with the AA (Pearson’s R = 0.94). Moisture and KH₂PO₄ concentration were the main influencing factors of TPC release. Treatment 6 (1 × 10⁷ spores/gdw, 30 °C, 60% moisture, mineral composition (g/L): KH₂PO₄, 1.52; NaNO₃, 7.65; and MgSO₄, 1.52) was selected due to the highest values of both TPC and AA. SSF-assisted extraction allowed for an increase of 118% and 93% in TPC and AA values, respectively. Corilagin, lagerstannin, geraniin, and ellagic acid were the main phenolic compounds identified by RP-HPLC-ESI-MS in the cascalote extracts. The results obtained demonstrate the feasibility of SSF-assisted extraction as a biotechnological alternative for the recovery of important bioactive molecules from this underutilized material.