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RESEARCH PRODUCT
Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.
José M. LorenzoJuan Carlos MoltóJordi MañesFrancisco J. BarbaElena Roselló-sotoMohamed KoubaaMahesha M. Poojarysubject
PreservativeFood SafetyFood HandlingUltraviolet Raysmedia_common.quotation_subjectPasteurizationShelf life7. Clean energyRisk Assessmentlaw.inventionBeverages0404 agricultural biotechnologyCyperusElectricitylawHydrostatic PressureAnimalsHumansNutsQuality (business)Food scienceCyperusmedia_common2. Zero hungerbiologyTigerbusiness.industryTemperature04 agricultural and veterinary sciencesbiology.organism_classificationFood safety040401 food scienceFood StorageConsumer Product SafetyHigh pressureEnvironmental sciencePasteurizationbusinessNutritive ValueFood AnalysisFood Sciencedescription
"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (<40°C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve "horchata" beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-10-24 | Food research international (Ottawa, Ont.) |