Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses

Salvador-Reyes, Rebeca; Clerici, Maria Teresa Pedrosa Silva

doi:10.1016/j.foodres.2019.108934

Cited by 37 publications

(25 citation statements)

References 54 publications

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“…Researches focusing on improving the nutritional properties of foods and other feedstocks rich in bioactive compounds go further, such as extracts from moringa shrubs and trees-a native plant from many tropical and arid countries [67], wheat bran [68], date fruit [69], blueberry and blackcurrant powder [70], Peruvian Andean maize [71], edible seaweeds [72], edible flowers [73], among others. All these feedstocks are rich in bioactive compounds that include carbohydrates, phenolic compounds, oils and fatty acids, proteins and functional peptides with the potential for food products.…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Santos¹,

Wancura²,

Oro³

et al. 2022

Phyton

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The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years. In this context, the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products, especially in biofuels, food, and agro-industrial business, exposes the rational efficiency of the application of renewable sources in different industrial segments. Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds. A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials. The advances in this scenario assurance value addition to these by-products, in addition to highlighting their various technological applications, considering the biorefinery and ecologically based production concepts. Accordingly, this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements. Also, some recent and innovative research that has achieved encouraging results was highlighted. Furthermore, the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources. Finally, future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.

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Section: Nutritional Propertiesmentioning

confidence: 99%

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Santos¹,

Wancura²,

Oro³

et al. 2022

Phyton

View full text Add to dashboard Cite

show abstract

“…If a cooking process is applied and dried or fresh fruits are added, mazamorra morada, a dessert, is obtained. This particular variety had important nutritional and health effects and its flour can also be used in other foods, (pasta, bread, and cakes), providing color and flavor to the processed products [137].…”

Section: Colored Corn-based Foods and Technological Aspectsmentioning

confidence: 99%

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

2021

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Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy properties mainly due to its anthocyanin and carotenoid composition which is also responsible for its pigmentation. The present review summarized the recent updates on the extraction and chemical characterization of the main plant secondary metabolites present in colored seeds, kernel, cob, husk, and silk. The main approaches used to stabilize the extracts have been discussed as well as their food and non-food uses. Both in vitro and in vivo (animal models) studies on the different effects (antibacterial, antimutagenic, antioxidant, and anti-inflammatory activities, effects on metabolic syndrome, diabetes, glucose and lipidic metabolism, and neuroprotection) of pigmented extracts on animal and human health have been summarized.

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“…Corn cob (CC) is the solid cone-shaped residue generated from the threshing of the corn kernels (Bakharev et al, 2020;NIIR, 2006;Yu et al, 2015). The internal structure of CC is characterized by a white appearance, whereas the outermost part of the CC can range from yellow, beige, yellow to purple, depending on the variety (Ajao et al, 2016;Salvador-Reyes et al, 2020). It is also considered the central core of the maize ear with a residual yield of 1.42-1.53 dry tons per hectare.…”

Section: Corn Cobs: Overview and Current Usesmentioning

confidence: 99%

Utilization of Corn Cobs Ash as Cementitious and Binary Cementitious Materials in Concrete and Cement-based Composites: A Review

2021

DRCSF

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This paper reviews the utilization of corn cobs ash (CCA) as pozzolanic, cementitious, and binary cementitious materials in concrete. CCA is the grey-to-brown, inorganic or heterogeneous residual material derived from the high- temperature incineration or combustion of corn cobs (CC). Despite the typical problematic nature of biomass ash, the chemical composition of CCA renders it a potential pozzolanic material. Therefore, numerous studies have critically examined the process technologies and operational conditions for CCA production and its application as a partial replacement for cement in concrete. Other studies have extensively characterized the physicochemical, morphological, microstructure, and thermal properties of CCA through various analytical techniques. Potential pozzolanic materials must meet the condition: SiO2 + Al2O3 + Fe2O3 ≥ 70%, according to ASTM C618, to which CCA complies satisfactorily. Hence, the use of CCA as a replacement for cement has been investigated over the years. Findings indicate that the partial replacement of cement with CCA decreases compressive strength, thermal conductivity, ultrasonic pulse velocity, and density of the hardened concrete at normal temperatures. Nevertheless, the thermal treatment (calcination) of CCA and extended curing enhances compressive strength owing to higher silica content and extended surface area. Besides, the partial replacement of cement with CCA enhances the insulation properties of mortar, which improves thermal comfort, costs and energy savings in buildings. Hence, the partial replacement of cement with CCA provides an environmentally friendly, low cost, and sustainable approach for valorizing CC residues whilst addressing CO2 emissions in construction.

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Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses

Cited by 37 publications

References 54 publications

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

Utilization of Corn Cobs Ash as Cementitious and Binary Cementitious Materials in Concrete and Cement-based Composites: A Review

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