Ciencias Exactas y Ciencias de la Salud

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Fate of aflatoxins in dry and wet-milled fractions of aspergillus flavus contaminated corn
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-11) Hernández Carrizales, Lucero Abigail; Serna Saldívar, Sergio Román Othón; emipsanchez; Pérez Carrillo, Esther; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Lara, Silverio
Maize is vulnerable to aflatoxins (AFs) contamination from the field to grain storage. Therefore, it has become a common food safety problem in the food industry. This project investigated the distribution fate of total AFs in dry and wet milled products and coproducts obtained from Aspergillus flavus contaminated maize and the concomitant effects on chemical and functional properties of derived products. White commercial maize was inoculated with A. flavus to produce AFs and then it was processed through milling protocols at laboratory scale. Quantification of AFs was determined by immunoassay and chemical properties (moisture, crude protein, crude fat, minerals) of dry and wet-milled products were determined using standard methods. Results of the dry milling process showed differences in contamination among products being hominy feed the fraction with the highest AFs content (1127.63 ppb per production yield). The main product of this milling process, brewing grits (grits +60), contained approximately 1.05% of the AF present in the whole grain. Protein content increased in grits +35, corn meal and corn flour, whereas the crude fat increased only in grits +20. Wet milling reduced 98% of the total AFs in prime starch. The starch was not significantly affected in terms of pasting properties and macronutrients when compared to the control or uncontaminated maize counterpart. The fiber fractions concentrated the AFs and had lower values of protein. In summary, the dry milling process obtained fractions differing in Afs. Fortunately, the refined brewing grits contained the lowest amounts and contamination did not significantly affected chemical properties. On the other hand, the wet milling process reduce the AFs in the prime starch, but not in fiber fractions. The overall conclusion is that both milling procedures benefited the AFs in the main products, refined grits and prime starch.
Effect of ultraound on protein extraction, functionality, and antinutrients of sovent-defatted sacha inchi (Plukenetia volubilis L.) flour
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-14) Cordero Clavijo, Luis Mateo; Serna Saldivar, Sergio Román Othón; 3598; Serna Saldívar, Sergio Román Othón; puemcuervo, emipsanchez; del Pino Espinosa Ramírez, Johanan; Lazo Vélez, Marco Antonio; School of Engineering and Sciences; Campus Monterrey; Chuck Hernández, Cristina Elizabeth
Chronic-degenerative diseases, such as obesity, diabetes, hypercholesterolemia, and cancer represented more than 75% of global deaths of year 2020 before the COVID- 19 pandemic. In this regard, malnutrition is one of the major driving factors. Proteins are key macronutrients involved in several biological process, nevertheless there are still several low- and middle-income countries where populations do not have access to high quality proteins. On the other hand, the highly consumed animal proteins also contribute to the previously mentioned health problems due to its contents of cholesterol and saturated fatty acids. Furthermore, Sacha Inchi is an underutilized ancient Inca crop, whose edible seeds are high in oil (45-51%) especially polyunsaturated fatty acids, protein (25-28%), and an array of important phytochemicals. After oil extraction or removal, normally by mechanical pressing of seeds, the residue is a protein-rich flour. Interestingly, the Sacha Inchi pressed cake has been previously reported to be rich in essential amino acids, predominantly tryptophan a fundamental precursor of neurotransmitters. Nevertheless, there are several protease inhibitors previously characterized from vegetable protein matrices. Thus, the objective of this work was to evaluate the efficiency of ultrasound to extract Sacha Inchi protein, while reducing its anti- nutrients content without affecting its protein quality. In this work, a 55% extraction yield of protein from solvent-defatted Sacha Inchi flour was achieved using ultrasound (15 minutes, at 1 cycle with an amplitude of 100%) under alkaline conditions (pH 11). Moreover, all the treatments assayed resulted in significative reductions of trypsin inhibitors (less than 20% of their original content); meaning that all the ultrasound- assisted protein extracts obtained herein were safe for human consumption. Likewise, alkaline extracts showed important increases on their essential amino acids, especially Tryptophan (3.4-3.8 grams/ 100 grams of protein). Regarding the in vitro protein digestibility, all the ultrasound-assisted under alkaline conditions protein extracts had significantly better protein digestibility (>82%) compared to other pulses and plant-based proteins. Finally, the techno-functional properties suggested that protein extracted from Sacha Inchi using ultrasound could be used as an adequate ingredient in formulation of functional foods and nutraceuticals, especially beverages.

Ciencias Exactas y Ciencias de la Salud

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