Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches

Pérez‐Armendáriz, Beatriz; Cardoso‐Ugarte, Gabriel Abraham

doi:10.1016/j.foodres.2020.109307

Cited by 42 publications

(32 citation statements)

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“…It is believed there are more than 200 fermented foods and beverages. Some of them are: pulque, tepache, tesgüino, colonche, pozol, tuba, balché, atole agrio, among others (Pérez‐Armendáriz & Cardoso‐Ugarte, 2020; Ramírez‐Guzman et al, 2019). It is worth underscoring that one of the fermented beverages that have become relevant among present generations is “pulque,” a traditional beverage of ethnic origin which nowadays has stirred interest among some sectors of Mexican consumers, especially the youths (Rojas‐Rivas & Cuffia, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…In Mexico, there are several traditional ethnic food products that consumers recognize as part of the gastronomic heritage of the country, including particular foods or dishes that are made in specific regions of the country; moreover, fermented beverages are not an exception in Mexican gastronomic heritage (Pérez‐Armendáriz & Cardoso‐Ugarte, 2020; Rojas‐Rivas, Rendón‐Domínguez, Felipe‐Salinas, & Cuffia, 2020). Unfortunately, several beverages or traditional gastronomic dishes are still unknown to the population, which can lead to their complete disuse or loss.…”

Section: Introductionmentioning

confidence: 99%

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Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Bernal-Gil

Favila-Cisneros

Zaragoza-Alonso

et al. 2020

Journal of Sensory Studies

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Foods considered ethnic are produced and consumed in a specific region. As well it has been documented that consumers expresses fear of the intention of eating new foods. Furthermore, the perception of the Mexican consumers toward ethnic foods has been scarcely studied. The aim of this work was to explore the perception toward Sende-a traditional ethnic Mazahua beverage of low alcoholic content, produced from germinated corn, dried, cooked and fermented-using word association (WA) and Food Neophobia Scale (FNS). A questionnaire was designed and applied to 160 people in a locality in Central Mexico where, traditionally, this beverage is produced. The mean of FNS was 26.70, which suggests that food neophobia level in the sample under study was low. Through WA, 13 categories were obtained which reflect the perception toward the beverage. By means of cluster analysis, three groups were obtained, which presented differences in FNS and the categories obtained through WA. These results may serve to promote and foster the consumption of traditional ethnic foods, which are not familiar for the population, this with a view to increasing the number of new producing establishments, improving profitability and developing the local economy. Practical applications There is a wide range of traditional ethnic foods in Mexico. However, many are unknown to the population and are falling in disuse, which could lead to their disappearance. The results of this work might help local producers or institutions from different regions of the country to promote their gastronomic heritage, particularly their traditional ethnic foods. Furthermore, this research shows that young people may be more interested in trying and consuming this type of food products. In that sense, campaigns to promote and disseminate ethnic foods could focus on this consumer sector considering their levels of acceptance or rejection when consuming little known or non diet food products. 1 | INTRODUCTION Food is a fundamental part of any society's culture. The relation between edible natural resources and technological development has evolved and influenced what we eat, the way our foods are obtained and the methods to prepare them (Meléndez & Cañez, 2010). Each country or region configures food characteristics on the basis of cultural components associated with the individuals' consumption patterns which, gradually, become their traditional cuisine. Traditional foods are part of a cultural model, as they comprise ancestral culinary

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Bernal-Gil

Favila-Cisneros

Zaragoza-Alonso

et al. 2020

Journal of Sensory Studies

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“…Tesgüino is produced and consumed mainly by the Rarámuri or Tarahumara people and other cultural groups such as the Yaqui and the Wixarika, who live in northern Mexico [46][47][48][49][87][88][89][90]. This beverage is commonly mentioned as the Mexican beer or maize beer, and locally named batári by the Tarahumara.…”

Section: Cluster Of Maize Beveragesmentioning

confidence: 99%

“…In Mexico, a broad spectrum of traditional fermented foods, including beverages, is produced from different raw materials by Indigenous and mestizo people in different regions, the processing methods and microbiota varying among regions, localities, and producers [47][48][49][50]. A previous work by Godoy and collaborators [51] reported 66 types of fermented beverages, 4 of them registered only in historical books but not consumed anymore.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have been directed to characterize the microbial communities associated with some TMFB [47][48][49][50], their possible benefits to human health [47][48][49][50], and their biotechnological and functional applications as the probiotic activity or the production of antimicrobial activity [47][48][49][50]. However, to our knowledge, none of them have been under detailed clinical trials to corroborate their benefits for human health [47][48][49][50] However, few studies have been directed to characterize the rich legacy and diversity of fermented beverages as biocultural reservoirs of diversity of organisms and the variety of practices to elaborate a culturally accepted product.…”

Section: Introductionmentioning

confidence: 99%

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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Ojeda-Linares

Álvarez-Ríos

Figueredo-Urbina

et al. 2021

Foods

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Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

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