Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

Abstract

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral content of tortillas was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of masas and tortillas were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). Tortillas weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the masas was 2.18-22.32 N, and the values of the perforation test of the tortillas were 1.40-4.55 N. The TPC of the masas and tortillas was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59-23,323.48 mg GAE/100 g masa and 838.06-2142.34 mg GAE/100 g tortilla). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96-44,928.75 µmol TE/100 g masa and 14,631.47-47,327.69 µmol TE/100 g tortilla).

Keywords: Macrocystis pyrifera; antioxidant capacity; brown seaweed; maize; phenolic compounds; tortillas.

Figure 1

Hardness of masas prepared with yellow, blue, or red maize and different concentrations of brown seaweed (Macrocystis pyrifera). Superscripts with different letters indicate significant difference (p < 0.05). Results are expressed as mean (n = 3) and standard deviation (SD = ±). YT, BT, and RT refer to the type of maize used (yellow, blue, and red, respectively), while 0, 3, 6, and 9 denote the concentration of added seaweed (%), with 0 being the control.

Figure 2

Total phenolic content (TPC) of masas prepared with yellow, blue, or red maize and different concentrations of brown seaweed (Macrocystis pyrifera). Superscripts with different letters indicate significant difference (p < 0.05). Results are expressed as mean (n = 3) ± standard deviation. YT, BT, and RT refer to the type of maize used (yellow, blue, and red, respectively), while 0, 3, 6 and 9 denote the concentration of added seaweed (%), with 0 being the control.

Figure 3

Total phenolic content (TPC) of tortillas prepared with yellow, blue or red maize and different concentrations of brown seaweed (Macrocystis pyrifera). Superscripts with different letters indicate significant difference (p < 0.05). Results are expressed as mean (n = 3) ± standard deviation. YT, BT, and RT refer to the type of maize used (yellow, blue, and red, respectively), while 0, 3, 6 and 9 denote the concentration of added seaweed (%), with 0 being the control.

Figure 4

Antioxidant capacity (ORAC) of masas prepared with yellow, blue, or red maize and different concentrations of brown seaweed (Macrocystis pyrifera). (a) Extracts in water; (b) Extracts in methanol:water. Superscripts with different letters indicate significant difference (p < 0.05). Results are expressed as mean (n = 3) ± standard deviation. YT, BT, and RT refer to the type of maize used (yellow, blue, and red, respectively), while 0, 3, 6, and 9 denote the concentration of added seaweed (%), with 0 being the control.

Figure 5

Antioxidant capacity (ORAC) of tortillas prepared with yellow, blue or red maize and different concentrations of brown seaweed (Macrocystis pyrifera). (a) Extracts in water; (b) Extracts in methanol:water. Superscripts with different letters indicate significant difference (p < 0.05). Results are expressed as mean (n = 3) ± standard deviation. YT, BT, and RT refer to the type of maize used (yellow, blue, and red, respectively), while 0, 3, 6, and 9 denote the concentration of added seaweed (%), with 0 being the control.