{"id":167979,"date":"2025-02-27T10:15:56","date_gmt":"2025-02-27T16:15:56","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?post_type=sciencecommunication&p=167979"},"modified":"2025-02-27T10:16:20","modified_gmt":"2025-02-27T16:16:20","slug":"repurposing-nejayote","status":"publish","type":"sciencecommunication","link":"https:\/\/tecscience.tec.mx\/en\/science-communication\/repurposing-nejayote\/","title":{"rendered":"Zero-Waste Corn: Microorganisms That Revalue Nejayote"},"content":{"rendered":"\n

By Alexa Cervantes L\u00f3pez, Mariana Franco Morgado<\/a>, Anayansi Escalante-Aburto<\/a> y Janet Guti\u00e9rrez Uribe<\/a><\/p>\n\n\n\n

Nejayote is the wastewater generated during the nixtamalization process, an ancestral method for processing corn that enhances the nutritional value, texture, flavor, and digestibility of corn-based products.<\/p>\n\n\n\n

This liquid is highly alkaline and contains high levels of pollutants, including elevated concentrations of dissolved and suspended organic matter [1].<\/p>\n\n\n\n

Moreover, nejayote is considered a harmful waste product that alters the microbial composition of the soil, disrupts its natural pH balance, and compromises the regenerative capacity of agricultural ecosystems. This results in significant and potentially irreversible environmental damage to soil fertility and biodiversity [2].<\/p>\n\n\n\n

In Mexico, large volumes of nejayote\u2014between 13 and 14 million cubic meters\u2014are produced annually [3].<\/p>\n\n\n\n

Unfortunately, this wastewater is often discarded without prior treatment, posing a serious environmental problem and wasting potentially valuable resources. Therefore, it should be regarded as a byproduct rather than a waste product of the food industry.<\/p>\n\n\n\n

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M\u00e9todos – 15<\/figcaption><\/figure>\n\n\n\n

An Alternative for Enhancing Vegetables<\/h3>\n\n\n\n

To address the need to convert byproducts like nejayote into value-added products, the research project “Agro-inputs Derived from Nejayote”<\/strong> explores its potential as a natural biofertilizer for horticultural crops by evaluating its effects on agricultural soils.<\/p>\n\n\n\n

Specifically, this project focuses on fermenting nejayote with consortia of photosynthetic microorganisms for its application as an agricultural input in lettuce cultivation.<\/p>\n\n\n\n

Studies have shown that applying this compound during plant growth reduces freshwater use and enhances the phytochemical and functional properties of some vegetables commonly consumed in Mexican cuisine.<\/p>\n\n\n\n

For example, lettuce retains water as effectively as commercial fertilizers under this new treatment. Additionally, the treated crops exhibit significant leaf size and fresh weight increases.<\/p>\n\n\n\n

The application of fermented nejayote also promotes the biofortification of vegetables, supporting agricultural sustainability and potentially enabling fresh food production in both rural and urban areas.<\/p>\n\n\n\n

Nejayote can be transformed from waste into a useful resource that enriches the soil with essential phytonutrients.<\/p>\n\n\n\n

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The Power of Microorganisms<\/h3>\n\n\n\n

The results are an alternative approach using consortia of photosynthetic microorganisms\u2014microalgae and cyanobacteria\u2014that can thrive in wastewater and convert contaminants into biomass.<\/p>\n\n\n\n

Their ability to fix atmospheric nitrogen, solubilize phosphorus, and produce phytohormones, makes microalgae and cyanobacteria excellent candidates for agro-input production [4].<\/p>\n\n\n\n

Vegetables irrigated with microorganism-treated nejayote have shown a more than 300% increase in total phenolic compounds<\/strong> compared to those irrigated with potable water. Additionally, plant length increased by up to 40%<\/strong>, and some vegetables exhibited a 110% rise in fresh weight<\/strong>.<\/p>\n\n\n\n

Fermentation also helps retain soil moisture, as observed in fields irrigated with nejayote enriched with photosynthetic microorganisms.<\/p>\n\n\n\n

Implementing these technologies could improve crop nutritional quality, and contribute to circular economies and environmental sustainability\u2014key aspects for the future of global food production.<\/p>\n\n\n\n

Furthermore, by aligning with local community needs, this approach strengthens local economies, promoting more resilient and responsible agricultural practices, ensuring a positive impact on human health and environmental conservation.<\/p>\n\n\n\n

Research Status<\/h3>\n\n\n\n

This project, led by researchers from the School of Engineering and Sciences at Tec de Monterrey<\/strong>, is part of the UNAM-Tec Consortium<\/strong> and has been selected as a finalist in the Elsevier 2025 “Chemistry for Climate Action Challenge”.<\/strong><\/p>\n\n\n\n

For further reading, you can refer to:<\/p>\n\n\n\n