Exploring the potentialities of the Mexican fermented beverage: Pulque

Abstract Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have...

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Autores principales:	Zahirid Patricia Garcia-Arce, Roberto Castro-Muñoz
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Pulque Emerging techniques Commercialization Processing Fructo-oligosaccharides Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/8f5b6d05c5a7460a83176c7ca9cd0cbc
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spelling	oai:doaj.org-article:8f5b6d05c5a7460a83176c7ca9cd0cbc2021-12-05T12:16:40ZExploring the potentialities of the Mexican fermented beverage: Pulque10.1186/s42779-021-00111-62352-6181https://doaj.org/article/8f5b6d05c5a7460a83176c7ca9cd0cbc2021-11-01T00:00:00Zhttps://doi.org/10.1186/s42779-021-00111-6https://doaj.org/toc/2352-6181Abstract Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.Zahirid Patricia Garcia-ArceRoberto Castro-MuñozBMCarticlePulqueEmerging techniquesCommercializationProcessingFructo-oligosaccharidesNutrition. Foods and food supplyTX341-641ENJournal of Ethnic Foods, Vol 8, Iss 1, Pp 1-16 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pulque Emerging techniques Commercialization Processing Fructo-oligosaccharides Nutrition. Foods and food supply TX341-641
spellingShingle	Pulque Emerging techniques Commercialization Processing Fructo-oligosaccharides Nutrition. Foods and food supply TX341-641 Zahirid Patricia Garcia-Arce Roberto Castro-Muñoz Exploring the potentialities of the Mexican fermented beverage: Pulque
description	Abstract Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.
format	article
author	Zahirid Patricia Garcia-Arce Roberto Castro-Muñoz
author_facet	Zahirid Patricia Garcia-Arce Roberto Castro-Muñoz
author_sort	Zahirid Patricia Garcia-Arce
title	Exploring the potentialities of the Mexican fermented beverage: Pulque
title_short	Exploring the potentialities of the Mexican fermented beverage: Pulque
title_full	Exploring the potentialities of the Mexican fermented beverage: Pulque
title_fullStr	Exploring the potentialities of the Mexican fermented beverage: Pulque
title_full_unstemmed	Exploring the potentialities of the Mexican fermented beverage: Pulque
title_sort	exploring the potentialities of the mexican fermented beverage: pulque
publisher	BMC
publishDate	2021
url	https://doaj.org/article/8f5b6d05c5a7460a83176c7ca9cd0cbc
work_keys_str_mv	AT zahiridpatriciagarciaarce exploringthepotentialitiesofthemexicanfermentedbeveragepulque AT robertocastromunoz exploringthepotentialitiesofthemexicanfermentedbeveragepulque
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Exploring the potentialities of the Mexican fermented beverage: Pulque

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