A Review of the Primary By-product (Nejayote) of the Nixtamalization During Maize Processing: Potential Reuses

Castro-Muñoz, Roberto; Fíla, Vlastimil; Durán-Páramo, Enrique

doi:10.1007/s12649-017-0029-4

Cited by 38 publications

(14 citation statements)

References 51 publications

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“…[24] Worldwide 60-70% of maize production is utilized commercially as animal feed, and the other 30-40% is utilized for human consumption food product production. [25] Maize is chief yielding cereal harvest within the world, was of substantial rank for countries similar to Pakistan, where supply from quickly growing inhabitants has previously outstripped the accessible food, feed, and fodder supplies. Maize grades 3 rd most grownup cereal in the world within an area of more than 122 million hectares with around 610 million metric tons production.…”

Section: Maize Production and Utilizationmentioning

confidence: 99%

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Saeed

Hussain

Arshad

et al. 2021

International Journal of Food Properties

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In most of the countries around the world, the ever increase in food processing industries around the world is producing various types of by-products including peel, bran, pomace, refused pulp, shells, hull, husk, pods, seeds. With increasing activity in health-promoting functional foods, increase in the demand for natural bioactive moieties and new areas of research are on the way. Many by-products have been explored for health endorsing properties however, maize bran cell walls (MBCWs) and their various components (nonstarch polysaccharides) are of chief importance. In this review, efforts are focused to illustrate the functional and nutraceutical importance of maize bran cell walls. Maize bran cell wall is made up of non-starch polysaccharide materials including arabinoxylans, heteroxylans, and hemicellulose. It holds various bioactive compounds such as ferulic acid, diferulic acid, and p-coumaric acid, having enormous nutraceutical properties, like antioxidant, anticancer, anti-inflammatory, anti-microbial, antiaging, cardioprotective, prebiotic and antiviral effects. These bioactive compounds are protecting against various disorders, like hypercholesterolemia, diabetes, cancer, neurodegenerative, cardiovascular, and thrombosis diseases. Furthermore, extraction, functional and nutraceutical properties, possible uses, and industrial applications of MBCW are the limelight of this article.

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Section: Maize Production and Utilizationmentioning

confidence: 99%

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Saeed

Hussain

Arshad

et al. 2021

International Journal of Food Properties

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“…Se define nixtamalización igual a la cocción alcalina de hidróxido de calcio (0.8 a 2 % m/m) más un TR en su misma agua de cocción (Amador et al 2019;Rangel-Hernández et al, 2019;Ramírez-Araujo et al, 2019;Castro-Muñoz et al, 2019) a una temperatura (de 72°C hasta cercano al punto de ebullición) y se continua con el tiempo de reposo (TR) en su licor de cocción (o nejayote Fernández-Muñoz et al, 2002) es una etapa de tratamiento térmico durante un enfriamiento desde la temperatura de cocción hasta la temperatura ambiente de los granos de maíz cocidos se conoce como tiempo de reposo (TR). Se drena el licor de cocciónreposo a los granos de maíz y se continua con el lavado tres veces con agua destilada para quitar el exceso de hidróxido de calcio principalmente, y finalmente podemos molerlos en un molino de piedras para convertirlos en masa fresca, la cual se moldea en forma de discos y al aplicar temperatura de cocción, la transformándolo en tortillas.…”

Section: Introductionunclassified

Efecto del tiempo de reposo en la cinética de deshidratación de los granos de maíz nixtamalizados

et al. 2020

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El objetivo de este trabajo fue estudiar y modelar la cinética de deshidratación de los granos de maíz nixtamalizados con diferente tiempo de reposo (TR) en su agua de cocción-alcalina. Estos granos con TR pierden humedad (PH) continuamente un diferencial "dM" por diferencial de tiempo "dt", ambos son proporcionales a la cantidad de humedad M(t) existente en el grano de maíz hidratado a un tiempo "t" más una constante" C" (determinada con la aplicación de las condiciones de frontera). "K" es la contante de proporcionalidad. La ecuación diferencial propuesta tiene estructura matemática: dM/dt = -K[M(t)+C]. Que al resolver esta ecuación diferencial y sustituir las condiciones de frontera la solución fue: M(t) = (M0-ME) e Kt -ME. En conclusión, este estudio presenta una hipótesis matemática para está formula que han utilizado muchos autores en sus publicaciones sin tener una hipótesis matemática.

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“…Furthermore, during the cooking process of corn, to obtain nixtamal, 0.5–2% of calcium hydroxide is added, so this compound may be present in the wastewater obtained. It has been reported that the concentration of this compound in nejayote can be up to 1526.21 mg L −1 [ 22 ]. The calcium hydroxide residues present in nixtamalization wastewater can have a negative impact on low PYO production using the FI fraction since it is likely that a high concentration of calcium was present.…”

Section: Resultsmentioning

confidence: 99%

“…This wastewater is considered as a pollutant due to its contents extracted during the process: 0.5–14.5% of the corn’s weight goes to the effluent, which has a pH of 12 [ 18 ]. Various compounds and some phytochemicals associated with the cell wall of corn grains are released by alkaline hydrolysis and are related to parameters such as total organic carbon (TOC; 2700–59,000 mg L −1 ), biochemical oxygen demand (BOD; 2.69 mg O 2 L −1 ) and chemical oxygen demand (COD; 7500–40,000 mg L −1 ) [ 21 , 22 , 23 , 24 ]. Some of these parameters also indicate that the effluent has a high content of organic material (reducing and total sugars), which together with other compounds (protein, fiber, fat, calcium, arabinoxylans and polyphenols) define its content of nutrients (carbon source) and inorganic compounds, potentially applicable for biotechnological applications [ 25 , 26 , 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Optimized Production of a Redox Metabolite (pyocyanin) by Pseudomonas aeruginosa NEJ01R Using a Maize By-Product

et al. 2020

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Pseudomonas aeruginosa metabolizes pyocyanin, a redox molecule related to diverse biological activities. Culture conditions for the production of pyocyanin in a defined medium were optimized using a statistical design and response surface methodology. The obtained conditions were replicated using as substrate an alkaline residual liquid of cooked maize and its by-products. The untreated effluent (raw nejayote, RN) was processed to obtain a fraction without insoluble solids (clarified fraction, CL), then separated by a 30 kDa membrane where two fractions, namely, retentate (RE) and filtered (FI), were obtained. Optimal conditions in the defined medium were 29.6 °C, 223.7 rpm and pH = 6.92, which produced 2.21 μg mL−1 of pyocyanin, and by using the wastewater, it was possible to obtain 3.25 μg mL−1 of pyocyanin in the retentate fraction at 40 h. The retentate fraction presented the highest concentration of total solids related to the maximum concentration of pyocyanin (PYO) obtained. The pyocyanin redox behavior was analyzed using electrochemical techniques. In this way, valorization of lime-cooked maize wastewater (nejayote) used as a substrate was demonstrated in the production of a value-added compound, such as pyocyanin, a redox metabolite of Pseudomonas aeruginosa NEJ01R.

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A Review of the Primary By-product (Nejayote) of the Nixtamalization During Maize Processing: Potential Reuses

Cited by 38 publications

References 51 publications

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides

Efecto del tiempo de reposo en la cinética de deshidratación de los granos de maíz nixtamalizados

Optimized Production of a Redox Metabolite (pyocyanin) by Pseudomonas aeruginosa NEJ01R Using a Maize By-Product

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