Bioactive Components and Health Benefits of Maize-based Fermented Foods: A Review
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, S. Chakkaravarthi, Deepak Mudgil, D Kennett, K Prufer, K Prufer, B Culleton, R George, M Robinson, W Trask, G Buckley, E Moes, E Kate, T Harper, L O'donnell, E Ray, E Hill, A Alsgaard, C Merriman, C Meredith, H Edgar, J Awe, S Gutierrez, O Erenstein, J Chamberlin, K Sonder, T Key, K Bradbury, A Perez-Cornago, R Sinha, K Tsilidis, S Tsugane, Diet, O Adebo, I Medina-Meza, S Ilango, U Antony, P Petrova, K Petrov, R Schettino, E Pontonio, M Gobbetti, C Rizzello, P Devi, D Kavitake, J Jayamanohar, P Shetty, P Tsafrakidou, A Michaelidou, C Biliaderis, Rouf Shah, T Prasad, K Kumar, P, C Chaves-Lpez, C Rossi, F Maggio, A Paparella, A Serio, R Moreau, M Hums, H Al Mamari, H Guo, H Wu, A Sajid, Z Li, S Siyuan, L Tong, R Liu, M Abotaleb, A Liskova, P Kubatka, D Bsselberg, S Nabavi, D amec, M Tomczyk, L Milella, D Russo, S Habtemariam, I Suntar, L Rastrelli, M Daglia, J Xiao, F Giampieri, M Battino, E Sobarzo-Sanchez, S Nabavi, B Yousefi, P Jeandet, S Xu, S Shirooie, M Sudhakaran, S Sardesai, A Doseff, N Kumar, N Goel, J Chen
Abstract
Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure diseases such as night blindness, age-related disorders, cardiovascular and neural disorders, and colon cancer. The fermentation of maize using Lactic Acid Bacteria to produce traditionally fermented foods is one of the ancient health-promoting formulae to achieve the health benefits of cereal ingredients and live beneficial bacteria. These microbes exert various probiotic effects on consumer health and are explored as a source of probiotic strains. The fermented maize-based foods are economical, have enhanced sensory and nutritional quality, reduce the risk of detrimental diseases, improve shelf life, and produce antimicrobial substances and health-stimulating compounds. This review emphasizes maize's nutritional and phytochemicals composition, diversity of important maize-based fermented foods and beverages, health benefits of consumption, and future perspectives and challenges.