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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus Esculentus), Derived Plant-Based and Lactic Fermented Beverages

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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus Esculentus), Derived Plant-Based and Lactic Fermented Beverages fermentation Review Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages Elena Roselló-Soto 1, Cyrielle Garcia 2, Amandine Fessard 2, Francisco J. Barba 1 , Paulo E. S. Munekata 3, Jose M. Lorenzo 3 and Fabienne Remize 2,* 1 Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain; [email protected] (E.R.-S); [email protected] (F.J.B.) 2 QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; [email protected] (C.G.); [email protected] (A.F.) 3 Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (J.M.L.) * Correspondence: [email protected]; Tel.: +262-692-200-785 Received: 12 November 2018; Accepted: 19 December 2018; Published: 20 December 2018 Abstract: Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage. Keywords: tiger nuts; horchata; lactic fermentation; beverage; quality; product development 1. Introduction Increased consumption of fruits and vegetables is recognized to protect against non-communicable diseases [1,2]. Health benefits of fruit and vegetable intake have been historically related to their high content in vitamins, minerals, and phytochemicals. They are also recommended as a source of dietary fibers. For this purpose, starchy roots and tubers have a considerable role for carbohydrate and dietary fiber intake [3]. This role is of great importance for gluten-free diets, which are characterized by insufficient dietary fiber uptake [4–6]. In addition, comparatively to dairy products, plant-based materials do not contain lactose or dairy allergens and exhibit low cholesterol content. Moreover, they benefit from a vegan-friendly status. Among plant-based alternatives to milk, the most popular are soya, almond- and rice-based beverages, but other substitutes, either directly obtained from traditional edible plant extraction, either fermented, are gaining interest as the market is rapidly expanding [6–8]. Fermentation 2019, 5, 3; doi:10.3390/fermentation5010003 www.mdpi.com/journal/fermentation Fermentation 2019, 5, 3 2 of 13 FermentationLactic fermentation 2018, 4, x is a traditional and sustainable way to increase the shelf-life of food products2 of 14 as well as to change texture, flavor, and taste [9,10]. In addition, depending on the bacterial strains, Lactic fermentation is a traditional and sustainable way to increase the shelf-life of food products a probiotic effect, defined as a health benefit on the host, conferred by living microorganisms as well as to change texture, flavor, and taste [9,10]. In addition, depending on the bacterial strains, a administered in adequate amounts, can be expected [11]. probiotic effect, defined as a health benefit on the host, conferred by living microorganisms administeredHistorically, in lacticadequate fermentation amounts, can has be been expected applied [11]. to a variety of raw materials, including milk, meat, fish,Historically, cereals, lactic vegetables, fermentation and fruits has been [9,12 –applied14]. Lactic to a variety fermentation of raw ofmaterials, cereals, including including milk, maize, millet,meat, barley, fish, cereals, oats, rye,vegetables, wheat, and rice fruits or sorghum, [9,12–14]. into Lactic beverages fermentation is ancestral of cereals, and including commonly maize, used inmillet, Africa barley, [7,15]. oats, Lactic rye, fermented wheat, rice beverages or sorghum, obtained into beverages from teas is orancestral vegetables and commonly or fruits, withused highin functionalAfrica [7,15]. value, Lactic were fermented also described beverages [16,17 ].obtained The development from teas or of newvegetables lactic-fermented or fruits, with products high is exploredfunctional worldwide value, were and also is recognized described [16,17]. as the most The development suitable way of for new increasing lactic-fermented the daily products consumption is ofexplored fresh-like worldwide vegetables and and is fruitsrecognized [7,10, 16as ].the most suitable way for increasing the daily consumption of fresh-likeTiger nut vegetables (Cyperus esculentus and fruits) [7,10,16]. is a tuber, mainly harvested in Spain, West Africa countries like Nigeria,Tiger Senegal, nut (Cyperus or Ghana, esculentus and also) is in a Southtuber, America,mainly harvested as in Chile in [Spain,18,19]. West From Africa an economic countries point like of view,Nigeria, tiger Senegal, nut is described or Ghana, as and an underutilized also in South Amer Africanica, crop as in with Chile high [18,19]. potential From foran developmenteconomic point [20 ]. Becauseof view, of tiger its ecological nut is described plasticity as andan underutilized its invasive capacity, African crop this plantwith high is considered potential asfor a development weed or a crop depending[20]. Because on theof its context ecological [18]. plasticity In West Africa,and its theinvasive tubers capacity, are often this part plant of theis considered diet as they as area weed cheap, availableor a crop all depending the year around,on the context and with [18]. nutritional In West Afri benefitsca, the tubers [20]. Recent are often market part of changes the diet show as they how innovativeare cheap, tiger available nut based all the beverages year around, are arising and with around nutritional Europe benefits and this [20]. tuber Recent is becoming market popularchanges in theshow US [ how21]. innovative tiger nut based beverages are arising around Europe and this tuber is becoming popular in the US [21]. Nutritional composition of tiger nut tubers shows some unique features, between other tubers Nutritional composition of tiger nut tubers shows some unique features, between other tubers and nuts [19]. Starch content of tiger nut is closely related to that of cassava, whereas lipid and even and nuts [19]. Starch content of tiger nut is closely related to that of cassava, whereas lipid and even more fiber contents resemble those found for almonds or pistachios. Its composition and associated more fiber contents resemble those found for almonds or pistachios. Its composition and associated health benefits offer to this tuber a huge potential for product development. Nowadays, tubers are health benefits offer to this tuber a huge potential for product development. Nowadays, tubers are consumedconsumed raw, raw, roasted roasted or or after after transformation transformation into beverage or or flour. flour. The The beverage beverage is isobtained obtained after after severalseveral washing washing steps steps to to eliminate eliminate dusts dusts and and poor-quality poor-quality tubers, tubers, soakingsoaking overnightovernight the dry tubers in water,in water, disinfection disinfection with with chlorinated chlorinated water, water, blending blending with with water, water, pressing, pressing, and and filtering filtering (Figure (Figure1 ).1). FigureFigure 1. 1.Flowchart Flowchart showing showing industrialindustrial processing of of tiger tiger nuts nuts (1) (1) beverages beverages and and (2) (2) flours. flours. Fermentation 2018, 4, x; doi: www.mdpi.com/journal/fermentation Fermentation 2019, 5, 3 3 of 13 The beverages obtained from this process are called improperly tiger nut milk [22,23] or juice [24]. In Spain, added with a minimum of 10% sugar, this is the very popular drink called “Horchata”. Processing this product is regulated: a minimum of 12 Brix, 1.9% of starch, 2% of fats, total sugars expressed as sucrose of 10%, and a pH above 6.3 [25]. Horchata can be produced fresh, pasteurized, sterilized, concentrated or even in powder. When heat treatments are applied, an amylolytic step is required before applying a temperature above 75 ◦C to avoid starch gelatinization. Whole ground tiger nut and flour are also commercialized. Both the fermentation of tiger nut derived beverage or the addition of probiotic cultures have been evaluated in several studies, resulting in tiger nut yogurts [23,26–31].
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