The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin–lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% w/w) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch–lipid interactions through bands at 2970 cm⁻¹ and 2888 cm⁻¹. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch–lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits.

The printing and dyeing industries generate wastewater containing toxic, hard-to-degrade organic dyes like methylene blue (MB). Recent research focuses on biodegradable, renewable materials such as cellulose-based absorbents to address this issue. This study investigates bacterial cellulose (BC) functionalized with citric acid as a sustainable adsorbent for MB removal. BC, a by-product of kombucha fermentation, is functionalized with citric acid, and its adsorption capacity is analyzed. BC production reaches 3.65 ± 0.16 g L⁻¹ by day 12. Using 0.05 g of functionalized BC (FBC) at pH 7, a maximum adsorption capacity of 13.22 ± 1.27 mg g⁻¹ is achieved for MB at 600 mg L⁻¹ over 60 min. The adsorption mechanism is complex, with both pseudo-first- and pseudo-second-order models fitting well at 20 °C, 40 °C, and 70 °C. The carboxyl groups of citric acid bind to the hydroxyl groups of cellulose fibers via esterification, altering the material’s charge, reactivity, thermal, and crystallinity properties. This functionalization enhances BC’s adsorption capacity, making it a promising material for bioremediation in circular systems.

Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined. Results: No significant differences (p < 0.05) were found in CPV and RS content between NCCF-T and NC-T. Ca content was significantly higher (p < 0.05) in NC-T than in NCCF-T, while Fe, K, Zn, folic acid contents, PD and PDCAAS content was higher in NCCF-T compared to NC-T (p < 0.05). The tortillas made with a mixture of NM and NCC-F (50:50) provide 43.07% of the RDI of Ca for Mexican children and adults, while ~45% and >100% of the RDI of Mg for adults and children, respectively, are provided by these tortillas. Similarly, tortillas from the NM:NCC-F mixture (50:50) provide average values of 45, 71 and ~91% of the RDI of Fe, Zn and folic acid, respectively, for all age groups of the Mexican population. Conclusions: NCCF-T contribute significantly to the recommended daily intake (RDI) of micronutrients such as iron, zinc, magnesium and folic acid, while tortillas made from the traditional nixtamalized corn of the Mexican diet have a higher calcium content. Tortillas made from a mixture of NCC-F and traditional NM may be an effective way to address micronutrient deficiencies in the Mexican population.