Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary i...

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Bibliographic Details
Published in:Fermentation (Basel) 2022-03, Vol.8 (3), p.123-22
Main Authors: Torres-Maravilla, Edgar, Méndez-Trujillo, Vianey, Hernández-Delgado, Natalia C., Bermúdez-Humarán, Luis G., Reyes-Pavón, Diana
Format: Article
Language:English
Subjects:
Antioxidants
Bacteria
Bioavailability
Carbohydrates
Clinical trials
Fatty acids
Fermentation
Fermented food
Food
Food and Nutrition
Food sources
functional foods
Functional foods & nutraceuticals
Life Sciences
Metabolites
Microbiota
Microorganisms
Natural products
Opuntia ficus-indica
Phaseolus vulgaris
Prebiotics
Probiotics
synbiotics
Zea mays
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Summary:Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8030123