Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment.

Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40 °C, 50 °C and 60 °C and two air velocities (1.0 m/s2 year 1.5 m/s2). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC-MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41-58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 µg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.

Risk assessment of exposure to mycotoxins (aflatoxins and fumonisins) through corn tortilla intake in Veracruz City (Mexico).

This study aimed to assess aflatoxin and fumonisin intake through corn tortilla consumption in Veracruz city. Between October 2013 and February 2015, a total of 120 corn tortilla samples (2 kg samples, 40 samples per year) were randomly collected. Aflatoxins and fumonisins were quantified by high performance liquid chromatography coupled with a fluorescence detector. A probability density function (PDF) was used for describing corn tortilla intake, body weight of the Veracruz city population, mycotoxin content of corn tortilla samples and estimated mycotoxin daily intake. The Monte Carlo method with 10,000 iterations was employed to assess the population exposure risk. The highest level of total aflatoxins (AFT) was 22.17 µg kg-1, and 526.6 µg kg-1 for fumonisins B1 plus B2, with 85% and 90% of contaminated samples respectively. Up to 69.7 % of the population was estimated to consume a higher aflatoxin dose than that recommended by the JECFA (1 ng kg-1 of body weight per day); it was found that the recommended dose was exceeded to a greater extent in the male population, due to higher consumption of corn. The risk of fumonisin intake was less than 5 % due to the low presence and levels of these toxins in corn tortillas. The results suggest that corn tortilla consumers are at dietary risk caused by AFT contamination; this information should be considered when taking action to protect public health.

Statistical analysis of corn consumption for improved mycotoxin exposure estimates for the population of Veracruz City, Mexico.

Corn consumption was evaluated in the population of Veracruz City, Mexico, through two different dietary intake questionnaires. The selection of 300 sampling locations was completely random. The population was segregated into gender and age categories. A daily consumption questionnaire was used to determine the consumption of corn tortillas and a frequency questionnaire to determine the consumption of other corn products. A book of photographs was used to adjust criteria on the size of the portions of corn products and a probability distribution was built of the weight and content of corn for tortillas. Probability density functions (PDFs) were used to describe the consumption of each corn product. Men and those between 14 and 65 years old have the highest consumption of tortillas. Tortillas, antojitos, tacos and chilaquiles are the products that provide the largest amount of corn to the Veracruz people's diet. Even though these products are nixtamalisated, there is evidence that after a thermo-alkaline process some contaminants such as mycotoxins (like aflatoxin, which is a mutagenic, teratogenic and carcinogenic toxin) could be present in high concentrations. These results highlight the need to characterise the consumption of one of the main foods included in dietary staple in Mexico as a first step for a probabilistic risk assessment.

Use of sugarcane molasses "B" as an alternative for ethanol production with wild-type yeast Saccharomyces cerevisiae ITV-01 at high sugar concentrations.

Molasses "B" is a rich co-product of the sugarcane process. It is obtained from the second step of crystallization and is richer in fermentable sugars (50-65%) than the final molasses, with a lower non-sugar solid content (18-33%); this co-product also contains good vitamin and mineral levels. The use of molasses "B" for ethanol production could be a good option for the sugarcane industry when cane sugar prices diminish in the market. In a complex medium like molasses, osmotolerance is a desirable characteristic for ethanol producing strains. The aim of this work was to evaluate the use of molasses "B" for ethanol production using Saccharomyces cerevisiae ITV-01 (a wild-type yeast isolated from sugarcane molasses) using different initial sugar concentrations (70-291 g L(-1)), two inoculum sizes and the addition of nutrients such as yeast extract, urea, and ammonium sulphate to the culture medium. The results obtained showed that the strain was able to grow at 291 g L(-1) total sugars in molasses "B" medium; the addition of nutrients to the culture medium did not produce a statistically significant difference. This yeast exhibits high osmotolerance in this medium, producing high ethanol yields (0.41 g g(-1)). The best conditions for ethanol production were 220 g L(-1) initial total sugars in molasses "B" medium, pH 5.5, using an inoculum size of 6 × 10(6) cell mL(-1); ethanol production was 85 g L(-1), productivity 3.8 g L(-1 )h(-1) with 90% preserved cell viability.