Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients

Common beans (Phaseolus vulgaris L.) and maize (Zea mays L.) are foods of outstanding global importance for their nutritional composition and health benefits. Several bioactive compounds, such as peptides, phenolic compounds, dietary fiber, unsaturated fatty acids, and other components, have been reported. These biological properties are related to reducing chronic degenerative noncommunicable diseases, for instance, antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and other effects. Despite their traditional use in various food preparations, the dynamic demand for new products that adapt to the continuous changes in the work and living environment has stimulated research to develop nutraceutical and innovative alternatives with both ingredients. Therefore, this chapter is oriented to know the chemical composition and the most recent trends in food products that incorporate maize and common bean as main ingredients, focusing on their nutraceutical and technological characteristics. © 2026 Elsevier Inc. All rights reserved..