Mexican researchers study the science and environmental impact of nixtamalization

Researchers from the Universidad Autónoma Chapingo and the National Autonomous University of Mexico (UNAM) are investigating the scientific and environmental complexities of nixtamalization, the traditional process used to create corn masa.

During a workshop at the Cencalli Museum, specialists from Chapingo explained how the interaction of corn, water, heat, and calcium hydroxide modifies starch, proteins, and cell walls. This process determines the texture, aroma, flavor, and nutritional quality of the tortilla. Scientists are using chromatography and electron microscopy to identify bioactive compounds like lutein and zeaxanthin, as well as to analyze grain structure.

Beyond food quality, research is also focusing on the environmental footprint of the process. Studies are examining nejayote, the residual liquid produced during nixtamalization. Researchers, including Mario Enrique Rodríguez García from the Center for Applied Physics and Advanced Technology, are investigating more efficient water usage and methods to repurpose this byproduct to improve the sustainability of traditional corn processing.