<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100202</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2269</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Fortified Maize Tortilla: from the traditional Mesoamerican diet to functional food]]></article-title>
<article-title xml:lang="es"><![CDATA[Tortilla Fortificada: de la dieta tradicional mesoamericana a la alimentación funcional]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojo-Gutiérrez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Martínez]]></surname>
<given-names><![CDATA[L.X.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tirado-Gallegos]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Buenrostro-Figueroa]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[Hugo S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baeza-Jiménez]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Laboratorio de Biotecnología y Bioingeniería ]]></institution>
<addr-line><![CDATA[Delicias Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Laboratorio de Antioxidantes y Alimentos Funcionales ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Zootecnia y Ecología ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[Veracruz Veracruz]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100202&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100202&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100202&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Maize is an ancient crop whose domestication dates from six to ten thousand years ago in southwestern Mexico. It is one of the most important crops, with a global production volume of 1, 217 billion tons during the 2021 - 2022 cycle. In Mexico, maize has economic and commercial importance, and its uses are ancestral and versatile to obtain a wide variety of products, including oil, popcorn, syrup, corn, tamales, atole, and the most recognized tortillas. Tortilla is one of the main staple foods in our diet, with a consumption of up to 75 kg/per capita per year, contributing with 38.8 and 49.1 % of protein and calcium, respectively, and 45.2 % of the daily calorie intake. Due to its high consumption, it is an excellent vehicle for the development of innovative products by the addition of functional ingredients that increase the nutritional quality (for instance, mineral or vitamin deficiencies) of our diet and confer benefits to consumer&#8217;s health, being of particular interest the so-called underutilised species such as ayocote beans and quelites. The review aims to explore fortifying maize products (tortillas), with underutilised ingredients to enhance nutrition, address deficiencies, promote health benefits, and agricultural diversification.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El maíz es un cultivo ancestral cuya domesticación data de hace seis a diez mil años en el suroeste de México. Es uno de los cultivos más importantes, con un volumen de producción global de 1.217 millones de toneladas durante el ciclo 2021 - 2022. En México, el maíz tiene importancia económica y comercial, y sus usos son ancestrales y versátiles para obtener una amplia variedad de productos como aceite, palomitas, almíbar, maíz, tamales, atole y el más reconocido, tortillas. La tortilla es uno de los principales alimentos básicos de nuestra dieta, con un consumo de hasta 75 kg/per cápita al año, aportando el 38.8 y 49.1 % de proteínas y calcio, respectivamente, y el 45.2 % de la ingesta calórica diaria. Debido a su elevado consumo, es un excelente vehículo para el desarrollo de productos innovadores mediante la adición de ingredientes funcionales que aumentan la calidad nutricional (por ejemplo, carencias minerales o vitamínicas) de nuestra dieta y confieren beneficios a la salud de los consumidores, siendo de particular interés las especies denominadas subutilizadas como el frijol ayocote y los quelites. Ambas matrices vegetales pueden ser excelentes fuentes de ingredientes bioactivos para una nueva y novedosa tortilla, lo que implica el estudio de bioactividades (en particular, antioxidante), bioaccesibidad y aceptación sensorial.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Fortification]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[diet]]></kwd>
<kwd lng="en"><![CDATA[health]]></kwd>
<kwd lng="en"><![CDATA[underutilised species]]></kwd>
<kwd lng="es"><![CDATA[ayocote]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[dieta]]></kwd>
<kwd lng="es"><![CDATA[quelite]]></kwd>
<kwd lng="es"><![CDATA[salud]]></kwd>
</kwd-group>
</article-meta>
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