Next Article in Journal
Preference Construction Processes for Renewable Energies: Assessing the Influence of Sustainability Information and Decision Support Methods
Next Article in Special Issue
A Cost Analysis of Food Waste Composting in Taiwan
Previous Article in Journal
Personal Water Footprint in Taiwan: A Case Study of Yunlin County
Previous Article in Special Issue
Consumers’ Attitude toward Sustainable Food Products: Ingredients vs. Packaging
Article Menu

Export Article

Open AccessCommunication
Sustainability 2016, 8(11), 1104; doi:10.3390/su8111104

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

1
Research Center for Food and Development, CIAD, A.C. 83304 Hermosillo, Sonora, Mexico
2
Department of Medicine, University of Sonora, 83000 Hermosillo, Sonora, Mexico
3
Department of Polymers and Materials, University of Sonora, 83000 Hermosillo, Sonora, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Thomas A. Trabold
Received: 9 August 2016 / Revised: 10 October 2016 / Accepted: 18 October 2016 / Published: 1 November 2016
(This article belongs to the Special Issue Sustainable Food Waste Management and Utilization)
View Full-Text   |   Download PDF [2512 KB, uploaded 15 November 2016]   |  

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 × 107 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. View Full-Text
Keywords: waste water; food industry; polysaccharide; gels; value-added products waste water; food industry; polysaccharide; gels; value-added products
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Paz-Samaniego, R.; Carvajal-Millan, E.; Sotelo-Cruz, N.; Brown, F.; Rascón-Chu, A.; López-Franco, Y.L.; Lizardi-Mendoza, J. Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation. Sustainability 2016, 8, 1104.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top