Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings
2021
Castañeda‐Ruelas, Gloria M. | Ibarra‐Medina, R Karely | Niño‐Medina, Guillermo | Mora‐Rochín, Saraid | Montes‐Ávila, Julio | Cuevas‐Rodríguez, Edith O. | Jiménez‐Edeza, Maribel
BACKGROUND AND OBJECTIVES: The search for safe and effective natural sources of antioxidants and antimicrobials is a current trend. The corn nixtamalization industry involves the production of nejayote, a waste that offers a substrate for making value‐added products. This study evaluated the phytochemical content and certain bioactive properties of a hydroalcoholic extract from nejayote flour and its potential use as an antimicrobial agent of edible coating. FINDINGS: Proximal composition of nejayote flour was 10.34% protein, 6.47% fat, and 76.72% carbohydrates. The total phenolic content of the hydroalcoholic extract was 68.62 mgGAE/100 g; ferulic acid, coumarins, tannins, triterpenes, and flavonoids were identified as major compounds. Antioxidant activity of the extract varied between the methods (p < .05): ORAC (1865.13 µmol TE/100 g) > ABTS•+ (1,670.02 µmol TE/100 g). Nejayote phenolic extract showed a moderate–high antimicrobial power depending on the bacteria (p < .05). The adding of nejayote phenolic extract (2.6%) in alginate coating improves physiochemical properties and exhibits a selective antimicrobial effect. CONCLUSIONS: This research provides bases for the nutrimental and phytochemical content of nejayote flour and its bioactive properties. SIGNIFICANCE AND NOVELTY: The confinement and extraction of phytochemical compounds with biological activity from nejayote promote the technological innovation use and reduction of the environmental impact generated by this by‐product.
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