Highly efficient adsorptive removal of the carcinogen aflatoxin B1 using the parasitic plant Cuscuta corymbosa Ruiz & Pavon.

The ever-growing consumption of herbs around the globe has motivated the researchers to acquire practical knowledge about other potential applications in human and animal health. In this research, an unmodified adsorbent prepared from the holoparasitic herb C. corymbosa was utilized for the removal of the carcinogen aflatoxin B1 (AFB1) from aqueous solutions. The adsorbent was characterized by Fourier transform near-infrared/mid-infrared spectrophotometry (FT-NIR/MIR), environmental scanning electron microscopy (ESEM), energy-dispersive X-ray fluorescence spectroscopy (EDX), X-ray diffraction (XRD), and point of zero charge (pHpzc). Adsorption experiments were carried out in batch systems, and the experimental data was used for isothermal (Langmuir and Freundlich) and kinetic (linear and non-linear forms of the pseudo-first and pseudo-second order) models. In general, the unmodified adsorbent removed AFB1 independent of the solution pH, showing a theoretical adsorption capacity of 555.76 mg AFB1/g at 303 K, significantly higher than that reported for other plant-based adsorbents and comparable with the efficiency of various inorganic adsorbents. Non-electrostatic attractions such as hydrogen bonding and dispersion forces along with complexation mechanisms were the primary interactions responsible for the adsorption of the pollutant. Our results clearly show that C. corymbosa could be a promising material for practical adsorption applications in the drinking water industry.

Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum.

Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. everta) and sorghum (Sorghum bicolor L.) of yellow and red colors were analyzed. Biophysical and proximal analyses were performed using official methods. The nutraceutical profile included the total phenolic and anthocyanin content. In addition, rheological, structural, and morphological studies were conducted. The results demonstrated significant differences between the popcorn samples and grain types, especially in terms of their biophysical and proximate features. The nutraceutical profile revealed that these specialty grains contained higher concentrations of antioxidant compounds (up to 3-fold when compared with the other grains). The rheological analysis demonstrated that sorghum grains developed higher peak viscosities than popcorn. According to the structural assessments, the type A pattern displayed peaks at the interplanar spaces corresponding to the crystalline and amorphous regions in all the samples. The data obtained in this study provides a base to further investigate the products obtained using these biomaterials.

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.

Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose-lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose-lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.

Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins.

The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN and nixtamal tortillas with 0.15% of vitamins and iron (TNV) did not show differences in weights. The diets of fortified tortillas with 4% defatted soy (TNS), the combination of defatted soy and vitamins (TNVS) and the whole tortilla with defatted soy (TIS) were the treatments that caused the best growth in the experimental animals. The chemical analysis indicated appropriate levels of vitamins in the TNV, TNVS, TNS, and TIS diets. However, the TNV diet caused poor growth of the experimental animals. The diets of tortillas fortified with soy in general produced rats with longer femurs of greater density and strength. The rats fed with fortified tortillas showed higher levels of calcium and phosphorous in the bones. The X-ray diffractograms of bone tissue showed crystals with interplanar distances of 4.40, 3.34, 2.79, 2.28, 1.95, 1.85 and 1.45 A, which are characteristic of hydroxylapatite, except for the first two measurements. The peaks at 4.40 and 3.34 A tend to disappear as the nutritional quality of the diet improves with the addition of soy flour.