Optimización de compuestos lipofílicos en tortillas de maíz pigmentado nativo obtenidas a partir de harinas por el proceso de extrusión cocción alcalina
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1392Keywords:
Native maize, lime cooking extrusion, optimization, desirability function, response surface methodologyAbstract
The lime-cooking extrusion process depicts emerging technologies to making maize tortillas with the advantages of reducing energy, little water use, and not environmental deletions effluents. Multi-response optimization by response surface methodology (RSM) was a tool to optimize native pigmented maize lime-cooking extrusion process to obtain flours to develop tortillas with high lipophilic compounds. The effects of extrusion temperature (ET, 65–135 ºC) and screw speed (SS, 78–212 rpm) were investigated. The best extruded blue maize tortillas were selected over response variables: Linoleic acid (LA), Oleic acid (OA), Campesterol (CP), Stigmasterol (SP), and b-sitosterol (bSP), where the quadratic predictive developed models were adequate and reproducible inside the specified array of process factors. Appling desirability function, the optimum lime-cooking extrusion conditions to development extruded blue maize tortillas correspond to ET (119 °C), SS (78 rpm) and a global desirability value (D = 0.906). Values response variables obtained from the predictive models were compared from experimental tests, a close agreement between both values was observed. Hence, RSM is still convenient for optimization, particularly once used in mixture with other procedures.
Downloads
Download data is not yet available.
References
Acosta-Estrada, B.A., Gutierrez-Uribe, J.A. and Serna-Saldivar, S.O. 2014. Bound phenolics in food, a review. Food Chemistry, 152(1):46-55. https://doi.org/10.1016/j.foodchem.2013.11.093
Barrera-Arellano, D., Badan-Ribeiro, A.P. and Serna-Saldivar, S.O. 2019. Corn Oil: Composition, Processing and Utilization. In Corn Chemistry and Technology (3rd ed., 593-613). ST Paul, MN: AACCI International. https://doi.org/10.1016/B978-0-12-811971-6.00021-8
Chávez-Santoscoy, R.A., Tovar, A.R., Serna-Saldívar, S.O., Torres, N. and Gutiérrez-Uribe, J.A. 2014. Conjugated and free sterols from black bean (Phaseolus vulgaris L.) seed coats as cholesterol micelle disruptors and their effect on lipid metabolism and cholesterol transport in rat primary hepatocytes. Genes and Nutrition, 9(1):367. https://doi.org/10.1007/s12263-013-0367-1
Corrales-Bañuelos, A.B., Cuevas-Rodríguez, E.O., Gutiérrez-Uribe, J.A., Milán-Noris, E.M., Reyes-Moreno, C., Milán-Carrillo, J. and Mora-Rochín, S. 2016. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process. Journal of Cereal Science, 69:64-70. https://doi.org/10.1016/j.jcs.2016.02.009
Cuevas-Rodriguez, E.O., Reyes-Moreno, C., Eckhoff, S.R. and Milán-Carrillo, J. 2009. Nixtamalized instant flour from corn (Zea mays L.) meal: optimization of nixtamalization conditions. Cereal Chemistry, 86(1):7-11. https://doi.org/10.1094/CCHEM-86-1-0007
De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K. and Severini, C. 2011. Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Inne Food Science & Emer Tech. 12(4):610-616.
Derringer, G. and Suich, R. 1980. Simultaneous optimization of several response variables. Journal of Quality Technology, 12:214-219.
Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P., López-Cervantes, J., Figueroa-Cárdenas, J., Barrón-Hoyos, J. and Gutiérrez-Dorado, R. 2014. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology. Molecules 19(12):21066–21084. https://doi:10.3390/molecules191221066
Esche, R., Barnsteiner, A., Scholz, B. and Engel, K.H. 2012. Simultaneous analysis of free phytosterols/phytostanols and intact phytosteryl/phytostanyl fatty acid and phenolic acid esters in cereals. Journal of Agricultural and Food Chemistry, 60(21):5330-5339. https://doi.org/10.1021/jf300878h
Esche, R., Scholz, B. and Engel, K.H. 2013. Online LC-GC analysis of free sterols/stanols and intact steryl/stanyl esters in cereals. Journal of Agricultural and Food Chemistry, 61(46):10932-10939.
Gutierrez-Uribe, J.A., Rojas-García, C., García-Lara, S. and Serna-Saldívar, S.O. 2010. Phytochemical analysis of wastewater (nejayote) obtained after lime-cooking of different types of maize kernels processed into masa for tortillas. Journal of Cereal Science, 52(3):410-416. https://doi.org/10.1016/j.jcs.2010.07.003
Harrington, E.C. 1965. The desirability function. Industrial Quality Control, 21:494-498.
Khuri, A.L. and Cornell, J.A. 1987. Response surface: Desings and analyses. Marcel Dekker Inc., New York
López-Martínez, L.X., Oliart-Ros, R.M., Valerio-Alfaro, G., Lee, C.H., Parkin, K.L. and Garcia, H.S. 2009. Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT-Food Science and Technology, 42(6):1187-1192.https://doi.org/10.1016/j.lwt.2008.10.010
Milán‐Carrillo, J., Gutiérrez‐Dorado, R., Perales‐Sánchez, J.X., Cuevas‐Rodríguez, E.O., Ramírez‐Wong, B. and Reyes‐Moreno, C. 2006. The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas. International Journal of Food Science & Technology, 41(7):727-736. https://doi.org/10.1111/j.1365-2621.2005.00997.x
Mora-Rochín, S., Gaxiola-Cuevas, N., Gutiérrez-Uribe, J.A., Milán-Carrillo, J., Milán-Noris, E.M., Reyes-Moreno, C., Serna-Saldivar, S.O. and Cuevas-Rodríguez, E.O. 2016. Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces. LWT- Food Science and Technology, 68:563-569. https://doi.org/10.1016/j.lwt.2016.01.009
Ortiz-Cruz, R.A., Ramírez-Wong, B., Ledesma-Osuna, A.I., Torres-chávez, P.I., Sánchez-Machado, D.I., Montaño-Leyva, B., López-Cervantes, J.and Gutiérrez-Dorado, R. 2020. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran. Plant Foods for Human Nutrition, 75, 252–257. https://doi.org/10.1007/s11130-020-00810-6
Ramos-Enríquez, J.R., Ramírez-Wong, B., Robles-Sánchez, R.M., Robles-Zepeda, R.E., González-Aguilar, G.A. and Gutiérrez-Dorado, R. 2018. Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology. Plant Foods for Human Nutrition, 73(3): 228–234. https://doi:10.1007/s11130-018-0679-9
Reynoso-Camacho, R., Guerrero-Villanueva, G., Figueroa, J.D., Gallegos-Corona, M.A., Mendoza, S., Loarca-Piña, G. and Ramos-Gomez, M. 2015. Anticarcinogenic effect of corn tortilla against 1, 2-Dimethylhydrazine (DMH)-induced colon carcinogenesis in sprague–dawley rats. Plant Food for Human Nutrition, 70:146-152. https://doi.org/10.1007/s11130-015-0471-z
Rudzińska, M. and Przybylski, R. 2009. Products formed during thermo-oxidative degradation of phytosterols. Journal of the American Oil Chemists´ Society, 86(7):651-662.
Serna-Saldivar, S.O. and Chuck-Hernandez, C. 2019. Food uses of lime-cooked corn with emphasis in tortillas and snacks. In Corn, Chemistry and Technology (3rd ed., 469-500). ST Paul, MN: AACCI International. https://doi.org/10.1016/B978-0-12-811971-6.00017-6
Urias-Lugo, D.A., Heredia, J.D., Muy-Rangel, M.D., Valdez-Torres, J.B., Serna-Saldivar, S.O. and Gutiérrez-Uribe, J.A. 2015. Anthocyanins and phenolic acids of hybrid and native blue maize (Zea mays L.) extracts and their antiproliferative activity in mammary (MCF7), Liver (HepG2), Colon (Caco 2 and HT29) and prostate (PC3) cancer cells. Plant Food for Human Nutrition, 70(2):193-199. https://doi.org/10.1007/s11130-015-0479-4
Vera-Candioti, L., De Zan, M.M., Cámara, M.S. and Goicoechea, H.C. 2014. Experimental design and multiple response optimization. Using the desirability function in analytical methods development. Talanta, 124:123-138. https://doi:10.1016/j.talanta.2014.01.034
Barrera-Arellano, D., Badan-Ribeiro, A.P. and Serna-Saldivar, S.O. 2019. Corn Oil: Composition, Processing and Utilization. In Corn Chemistry and Technology (3rd ed., 593-613). ST Paul, MN: AACCI International. https://doi.org/10.1016/B978-0-12-811971-6.00021-8
Chávez-Santoscoy, R.A., Tovar, A.R., Serna-Saldívar, S.O., Torres, N. and Gutiérrez-Uribe, J.A. 2014. Conjugated and free sterols from black bean (Phaseolus vulgaris L.) seed coats as cholesterol micelle disruptors and their effect on lipid metabolism and cholesterol transport in rat primary hepatocytes. Genes and Nutrition, 9(1):367. https://doi.org/10.1007/s12263-013-0367-1
Corrales-Bañuelos, A.B., Cuevas-Rodríguez, E.O., Gutiérrez-Uribe, J.A., Milán-Noris, E.M., Reyes-Moreno, C., Milán-Carrillo, J. and Mora-Rochín, S. 2016. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process. Journal of Cereal Science, 69:64-70. https://doi.org/10.1016/j.jcs.2016.02.009
Cuevas-Rodriguez, E.O., Reyes-Moreno, C., Eckhoff, S.R. and Milán-Carrillo, J. 2009. Nixtamalized instant flour from corn (Zea mays L.) meal: optimization of nixtamalization conditions. Cereal Chemistry, 86(1):7-11. https://doi.org/10.1094/CCHEM-86-1-0007
De Pilli, T., Derossi, A., Talja, R.A., Jouppila, K. and Severini, C. 2011. Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Inne Food Science & Emer Tech. 12(4):610-616.
Derringer, G. and Suich, R. 1980. Simultaneous optimization of several response variables. Journal of Quality Technology, 12:214-219.
Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P., López-Cervantes, J., Figueroa-Cárdenas, J., Barrón-Hoyos, J. and Gutiérrez-Dorado, R. 2014. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology. Molecules 19(12):21066–21084. https://doi:10.3390/molecules191221066
Esche, R., Barnsteiner, A., Scholz, B. and Engel, K.H. 2012. Simultaneous analysis of free phytosterols/phytostanols and intact phytosteryl/phytostanyl fatty acid and phenolic acid esters in cereals. Journal of Agricultural and Food Chemistry, 60(21):5330-5339. https://doi.org/10.1021/jf300878h
Esche, R., Scholz, B. and Engel, K.H. 2013. Online LC-GC analysis of free sterols/stanols and intact steryl/stanyl esters in cereals. Journal of Agricultural and Food Chemistry, 61(46):10932-10939.
Gutierrez-Uribe, J.A., Rojas-García, C., García-Lara, S. and Serna-Saldívar, S.O. 2010. Phytochemical analysis of wastewater (nejayote) obtained after lime-cooking of different types of maize kernels processed into masa for tortillas. Journal of Cereal Science, 52(3):410-416. https://doi.org/10.1016/j.jcs.2010.07.003
Harrington, E.C. 1965. The desirability function. Industrial Quality Control, 21:494-498.
Khuri, A.L. and Cornell, J.A. 1987. Response surface: Desings and analyses. Marcel Dekker Inc., New York
López-Martínez, L.X., Oliart-Ros, R.M., Valerio-Alfaro, G., Lee, C.H., Parkin, K.L. and Garcia, H.S. 2009. Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT-Food Science and Technology, 42(6):1187-1192.https://doi.org/10.1016/j.lwt.2008.10.010
Milán‐Carrillo, J., Gutiérrez‐Dorado, R., Perales‐Sánchez, J.X., Cuevas‐Rodríguez, E.O., Ramírez‐Wong, B. and Reyes‐Moreno, C. 2006. The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas. International Journal of Food Science & Technology, 41(7):727-736. https://doi.org/10.1111/j.1365-2621.2005.00997.x
Mora-Rochín, S., Gaxiola-Cuevas, N., Gutiérrez-Uribe, J.A., Milán-Carrillo, J., Milán-Noris, E.M., Reyes-Moreno, C., Serna-Saldivar, S.O. and Cuevas-Rodríguez, E.O. 2016. Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces. LWT- Food Science and Technology, 68:563-569. https://doi.org/10.1016/j.lwt.2016.01.009
Ortiz-Cruz, R.A., Ramírez-Wong, B., Ledesma-Osuna, A.I., Torres-chávez, P.I., Sánchez-Machado, D.I., Montaño-Leyva, B., López-Cervantes, J.and Gutiérrez-Dorado, R. 2020. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran. Plant Foods for Human Nutrition, 75, 252–257. https://doi.org/10.1007/s11130-020-00810-6
Ramos-Enríquez, J.R., Ramírez-Wong, B., Robles-Sánchez, R.M., Robles-Zepeda, R.E., González-Aguilar, G.A. and Gutiérrez-Dorado, R. 2018. Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology. Plant Foods for Human Nutrition, 73(3): 228–234. https://doi:10.1007/s11130-018-0679-9
Reynoso-Camacho, R., Guerrero-Villanueva, G., Figueroa, J.D., Gallegos-Corona, M.A., Mendoza, S., Loarca-Piña, G. and Ramos-Gomez, M. 2015. Anticarcinogenic effect of corn tortilla against 1, 2-Dimethylhydrazine (DMH)-induced colon carcinogenesis in sprague–dawley rats. Plant Food for Human Nutrition, 70:146-152. https://doi.org/10.1007/s11130-015-0471-z
Rudzińska, M. and Przybylski, R. 2009. Products formed during thermo-oxidative degradation of phytosterols. Journal of the American Oil Chemists´ Society, 86(7):651-662.
Serna-Saldivar, S.O. and Chuck-Hernandez, C. 2019. Food uses of lime-cooked corn with emphasis in tortillas and snacks. In Corn, Chemistry and Technology (3rd ed., 469-500). ST Paul, MN: AACCI International. https://doi.org/10.1016/B978-0-12-811971-6.00017-6
Urias-Lugo, D.A., Heredia, J.D., Muy-Rangel, M.D., Valdez-Torres, J.B., Serna-Saldivar, S.O. and Gutiérrez-Uribe, J.A. 2015. Anthocyanins and phenolic acids of hybrid and native blue maize (Zea mays L.) extracts and their antiproliferative activity in mammary (MCF7), Liver (HepG2), Colon (Caco 2 and HT29) and prostate (PC3) cancer cells. Plant Food for Human Nutrition, 70(2):193-199. https://doi.org/10.1007/s11130-015-0479-4
Vera-Candioti, L., De Zan, M.M., Cámara, M.S. and Goicoechea, H.C. 2014. Experimental design and multiple response optimization. Using the desirability function in analytical methods development. Talanta, 124:123-138. https://doi:10.1016/j.talanta.2014.01.034
Published
2021-06-16
How to Cite
Mora Rochin, S., Menchaca-Armenta, M., Milán-Noris, A. K., Gutiérrez-Uribe, J. A., Cueva-Rodríguez, E. O., Reyes-Moreno, C. ., & Milán-Carrillo, J. (2021). Optimización de compuestos lipofílicos en tortillas de maíz pigmentado nativo obtenidas a partir de harinas por el proceso de extrusión cocción alcalina. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1392
Issue
Section
Research Articles
License
Copyright (c) 2021
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.
_(1)_(1).png){kind=spacer}
_(2).jpg)
