Exploring the nutritional factors and health benefits of artisanal alcoholic rice beverages

Abstract

Fermentation is an ancient preservation technique used to transform complex food materials into simpler biologically active compounds, which enhances their nutritional content. Various microorganisms, including Lactic acid bacteria, Acetic acid-producing bacteria, moulds, and yeasts, produce a diverse array of compounds ranging from simple saccharides to complex biogenic amines and peptides during fermentation. While fermented foods and beverages are widespread, this review paper focuses on artisanal alcoholic rice beverages (ARB) produced in East Asian nations and some parts of India, where more than 100 varieties are produced by different ethnic communities. The nutritional nature of all ARBs is similar despite the differences in production processes, and a starter cake is used to initiate the fermentation process. The starter cake comprises different plant materials mixed with rice flour, along with a diverse microbial population, including yeast, moulds, and bacteria, that aids in different fermentation stages. Microbes break down starchy materials, produce organic acids and volatile compounds responsible for aroma, and maintain the drink's acidity. The plant materials also act as a microbial reservoir, preventing fermentation spoilage, and enhance the beverage's nutritional quality. This review paper systematically compiles and analyzes the nutritional factors and their potential health benefits from a wide variety of ARB using various databases and search terms. It provides a comprehensive insight into the nutritional factors' functions and possible effects on human health. This review highlights the need for more studies on ARB's microbial composition and nutritional compounds and provides a platform for further research on ARB's nutritional properties.