Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages
Abstract
:1. Introduction
2. Principal Antioxidant Compounds Reported in Pigmented Maize
3. Bioactive Compounds in Maize and Health Effects
4. Gut Microbiota Modulation by Vegetal Anthocyanins
5. Mexican Traditional Beverages
6. Anthocyanins from Pigmented Maize as Potential Ingredients for the Development of New Functional Beverages
7. Discussion and Perspectives
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Product | Product Presentation | Ingredients | Brand |
---|---|---|---|
Atole | Powder | Corn starch, flavors identical to natural, iodized salt, vitamin and mineral mixture (vitamin C, iron, niacin, zinc, vitamin B6, thiamine, vitamin A, folic acid, and vitamin B12), cinnamon, natural dyes (beta carotene, class IV caramel), and calcium carbonate | Maizena (Univeler, México) |
Hanan chicha purple drink | Tea bags | Purple corn, pineapple, apple, quince, clove, cinnamon, and lemon | Hanan (Hanan Peruvian secrets, Perú) |
Tascalate | Powder | Maize, cocoa, achiote, and cinnamon | Taabal (Chiapas, México), Tía Leti (Chiapas, México), Tatik Adelino (Chiapas, México) |
Atole | Powder | Red corn (Zea mays indentata), amaranth (Amaranthus), and mesquite pod (Prosopis glandulosa) | Cañada de la Vírgen (San Miguel de Allende, México) |
Gofio | Powder | Corn (100%), from organic farming | Biosano (Las palmas de gran Canaria, España) |
Tejuino | Liquid concentrate | Not reported | El rayo (Colima, México) |
Tejuino | Powder | Corn flour, piloncillo, salt | Xalisquero (Jalisco, México) |
Pinole | Powder | Roasted and ground white corn, added sugars, and cinnamon | Especias Aries (Sonora, México) |
Pozol | Powder | Nixtamalized corn, added sugars, toasted cocoa, and cinnamon | Tía Chalvi (Chiapas, México) |
Tascalate | Powder | Toasted corn, toasted cocoa, added sugars, achiote, and cinnamon | Tía Chalvi (Chiapas, México) |
Compounds | Method | Result | Reference |
---|---|---|---|
Anthocyanin-rich purple maize pericarp water extract | Complexation | The mix of Zn/alginate interacted with anthocyanins from purple corn, slowing their chemical degradation in a beverage model. | [49] |
Anthocyanin water extracts from purple corn cob | Spray dried | Maltodextrin (5%) at 150 °C gave the highest pigment yield (90%) with good solubility and the least color loss. | [99] |
Aqueous extract of corn pericarp | None | The high presence of condensed forms with C3G in the pigments from corn pericarp could potentially contribute to the color parameters and stability. | [100] |
Aqueous extract of purple maize | Co-pigmentation (C-glycosyl flavones to anthocyanins) | Hyperchromic and bathochromic shifts are produced by C-glycosyl flavors, which are used to influence the color and have a significant protective impact on the anthocyanidin glucosides. | [101] |
Dry black waxy corn beverage | Enzymatic treatment (α-amylase and amyloglucosidase) | Amylase and amyloglucosidase treatments led to an improvement in the quality of black waxy corn beverage by modifying the anthocyanin profile related to color and volatile compounds contributing to flavor properties. The volatile profile was increased, and the unpleasant flavors minimized. | [102] |
Aqueous extract of purple maize | Encapsulation | The anthocyanin-loaded microbeads can maintain their color for 4 weeks when stored at 4 °C and 8 °C. | [96] |
Purple corn anthocyanin powder | Whey protein (WP) addition | The anthocyanin half-life for purple corn increased two times when native WP (10 mg/mL) was added. | [103] |
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Reyes-Pavón, D.; Soto-Sigala, K.S.; Cano-Sampedro, E.; Méndez-Trujillo, V.; Navarro-Ibarra, M.J.; Pérez-Pasten-Borja, R.; Olvera-Sandoval, C.; Torres-Maravilla, E. Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages. Beverages 2024, 10, 69. https://doi.org/10.3390/beverages10030069
Reyes-Pavón D, Soto-Sigala KS, Cano-Sampedro E, Méndez-Trujillo V, Navarro-Ibarra MJ, Pérez-Pasten-Borja R, Olvera-Sandoval C, Torres-Maravilla E. Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages. Beverages. 2024; 10(3):69. https://doi.org/10.3390/beverages10030069
Chicago/Turabian StyleReyes-Pavón, Diana, Kathleen Stephany Soto-Sigala, Edén Cano-Sampedro, Vianey Méndez-Trujillo, María Josse Navarro-Ibarra, Ricardo Pérez-Pasten-Borja, Carlos Olvera-Sandoval, and Edgar Torres-Maravilla. 2024. "Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages" Beverages 10, no. 3: 69. https://doi.org/10.3390/beverages10030069