Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products
Edgar Torres-Maravilla | Vianey Méndez-Trujillo | Natalia C. Hernández-Delgado | Luis G. Bermúdez-Humarán | Diana Reyes-Pavón
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 (<i>Zea mays</i> L.), agave varieties, nopal (<i>Opuntia ficus-indica</i>), and beans (<i>Phaseolus vulgaris</i> 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.
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