Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

Rita Paz-Samaniego, Elizabeth Carvajal-Millan, Norberto Sotelo-Cruz, Francisco Brown, Agustín Rascón-Chu, Yolanda L. López-Franco and Jaime Lizardi-Mendoza
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Rita Paz-Samaniego: Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico
Elizabeth Carvajal-Millan: Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico
Norberto Sotelo-Cruz: Department of Medicine, University of Sonora, 83000 Hermosillo, Sonora, Mexico
Francisco Brown: Department of Polymers and Materials, University of Sonora, 83000 Hermosillo, Sonora, Mexico
Agustín Rascón-Chu: Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico
Yolanda L. López-Franco: Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico
Jaime Lizardi-Mendoza: Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico

Sustainability, 2016, vol. 8, issue 11, 1-11

Abstract: Maize is a major source of food in Mexico. In order to improve its nutritional value, maize kernel is exposed to an alkali treatment that generates large volumes of waste water containing gelling arabinoxylan. The purpose of the present study was to evaluate the capability of maize waste water arabinoxylans (MWAX) to encapsulate probiotics. The rheological, structural, and microstructural characteristics of this bio-based material were also investigated. MWAX gels at 10% (w/v) were able to encapsulate Bifidobacterium as probiotic model. The MWAX gel containing 1 × 10 7 CFU/mL of probiotics presented a storage (G′) and loss (G″) moduli of 50 and 11 Pa, respectively. The average mesh size of the MWAX gel was around 11 times smaller than the Bifidobacterium cell magnitude. MWAX gels with or without probiotics were studied using scanning electron microscopy. The interior of the Bifidobacterium loaded gels was composed of a pore-like network of MWAX through which probiotics were distributed. The probiotic encapsulating MWAX gels appeared to be less porous than the empty gels. MWAX capability to encapsulate Bifidobacterium may be important in designing probiotic encapsulating biodegradable gels and could represent an opportunity in sustainable food waste management and utilization through upcycling to value-added products.

Keywords: waste water; food industry; polysaccharide; gels; value-added products (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2016
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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