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Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications
The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oi...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871521/ https://www.ncbi.nlm.nih.gov/pubmed/35206077 http://dx.doi.org/10.3390/foods11040601 |
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author | Yu, Yali Lu, Xiaoyu Zhang, Tiehua Zhao, Changhui Guan, Shiyao Pu, Yiling Gao, Feng |
author_facet | Yu, Yali Lu, Xiaoyu Zhang, Tiehua Zhao, Changhui Guan, Shiyao Pu, Yiling Gao, Feng |
author_sort | Yu, Yali |
collection | PubMed |
description | The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production. |
format | Online Article Text |
id | pubmed-8871521 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88715212022-02-25 Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications Yu, Yali Lu, Xiaoyu Zhang, Tiehua Zhao, Changhui Guan, Shiyao Pu, Yiling Gao, Feng Foods Review The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production. MDPI 2022-02-19 /pmc/articles/PMC8871521/ /pubmed/35206077 http://dx.doi.org/10.3390/foods11040601 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Yu, Yali Lu, Xiaoyu Zhang, Tiehua Zhao, Changhui Guan, Shiyao Pu, Yiling Gao, Feng Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title | Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title_full | Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title_fullStr | Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title_full_unstemmed | Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title_short | Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications |
title_sort | tiger nut (cyperus esculentus l.): nutrition, processing, function and applications |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871521/ https://www.ncbi.nlm.nih.gov/pubmed/35206077 http://dx.doi.org/10.3390/foods11040601 |
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