Alternative technologies to the traditional nixtamalization process: Review

Nixtamalization is a pre-Columbian process in which corn kernels are cooked in a calcium hydroxide solution. In the traditional nixtamalization process (TNP), corn kernels undergo physical and chemical changes that result in the quality properties of final food products. However, such method has some disadvantages, especially the generation of a considerable volume of polluting effluents, the long time it requires, and a loss of nutrients. This paper reviews alternative processes aiming to solve those problems, weighing in their pros and cons, and their potential for industrial use. Some ecological methods have been developed replacing calcium hydroxide for other calcium salts (calcium carbonate, calcium sulfate, and calcium chloride), thus reducing the polluting effect of effluents, while obtaining products with acceptable quality properties. Technology-based methods have also been adopted, involving the use of microwaves, ultrasound, extrusion, heating with low-shear transport, and ohmic heating. Just some of the methods mentioned have resulted in intermediate and final products with quality properties similar to those obtained through the TNP.