Cereales y bebidas fermentadas como un vehículo de funcionalidad y transporte de nutrientes
DOI:
https://doi.org/10.68038/z4vvrj79Palabras clave:
fermentación, cereales, valor nutricional, compuestos bioactivosResumen
Desde tiempos antiguos se han consumido diversos alimentos fermentados entre ellos las bebidas fermentadas tradicionales preparadas a partir de cereales básicos que a nivel mundial constituye una de las principales fuentes de energía y nutrientes aportando carbohidratos, proteínas, fibra dietética, vitaminas, minerales y fitoquímicos tales como compuestos fenólicos y flavonoides. Durante el proceso de fermentación, la actividad metabólica de los microorganismos modifica la composición de las materias primas lo cual favorece la liberación de nutrientes, la reducción de antinutricionales y la formación de diversos metabolitos que pueden mejorar la biodisponibilidad además del aspecto sensorial del producto final. Entre las diversas materias primas que se pueden emplear, los cereales destacan por la amplia disponibilidad y capacidad de adaptación, siendo utilizados en bebidas comúnmente conocidas en varias regiones del mundo tales como en México y parte de Latinoamérica el pozol, tejuino, tesgüino, chicha, atole agrio, mientras que el ogí y mahewu se consumen en continentes de África y Asia, reflejando la diversidad cultural y el aprovechamiento de los recursos locales aplicando métodos como el remojo, germinación, tostado o la nixtamalización que potencializan las propiedades nutricionales y tecnológicas de los cereales. No obstante, la variabilidad de las materias primas y la estandarización limitada de los procesos fermentativos continúan representando desafíos en la producción. En este contexto, la presente revisión analiza el papel de los cereales y de las bebidas fermentadas como matrices para el transporte de nutrientes y de compuestos funcionales destacando su potencial para el desarrollo de alimentos innovadores, sostenibles y con valor agregado.
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