Thermal and Non-Thermal Preservation Techniques of Tiger Nuts' Beverage "Horchata De Chufa". Implications for Food Safety, Nutritional and Quality Properties

Food Res Int. 2018 Mar;105:945-951. doi: 10.1016/j.foodres.2017.12.014. Epub 2017 Dec 9.

Abstract

"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.

Keywords: High hydrostatic pressure; Pasteurization; Pulsed electric field; Tiger nuts; Ultraviolet; “Horchata”.

Publication types

  • Review

MeSH terms

  • Animals
  • Beverages / adverse effects
  • Beverages / analysis*
  • Consumer Product Safety
  • Cyperus / adverse effects
  • Cyperus / chemistry*
  • Electricity
  • Food Analysis / methods*
  • Food Handling / methods*
  • Food Safety
  • Food Storage
  • Humans
  • Hydrostatic Pressure
  • Nutritive Value*
  • Nuts / adverse effects
  • Nuts / chemistry*
  • Pasteurization / methods*
  • Risk Assessment
  • Temperature*
  • Ultraviolet Rays