Resumen:
Purpose: Traditional fermented beverages are a valuable cultural, economic,
and social heritage of Latin American societies that deserve to be preserved and
strengthened with sustainable development and respect for diversity. Therefore,
this article will demonstrate, through scientific literature, the importance for
indigenous societies and the nutritional contributions of the most traditional
beverages of North and South America.
Methods: This systematic review followed the PRISMA (Preferred Reporting
Items for Systematic Reviews and Meta-Analysis) verification protocol. The
study focused on exploring the nutritional information of South and Central
American fermented beverages. The search was conducted in the Biomed,
PubMed, ScienceDirect, Scopus, Scielo, and Google Scholar databases to
identify publications published within the past 15 years.
Results: However, the presence of toxic compounds such as biogenic amines
and phenols that affect the quality of the product and human health has been
detected. In addition, it was found that macro-and micronutrients, vitamins,
and microorganisms differ according to the type of raw material used. It was
concluded that corn is the most widely used raw material to produce fermented
beverages in Latin America. At the same time, Mexico has conducted more
research on this product, and most analyses are being carried out on the use of
corn in the production of fermented beverages. In addition, several studies have
shown that using validated and standardized methodologies to detect biogenic
weapons is crucial to ensure accurate identification, effective response, and
compliance with legal and security requirements in this critical area.
