Starch Recovery from Tiger Nut Milk Production Waste

Jenn Hoskins
7th August, 2024

Starch Recovery from Tiger Nut Milk Production Waste

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Universitat Politècnica de València developed a sustainable, chemical-free method to recover starch from tiger nut horchata solid residue (HSR)
  • The process involves high-speed homogenization, filtration, and phase separation, yielding up to 17 grams of starch per 100 grams of dried HSR with high purity
  • The recovered starch has similar properties to native tiger nut starch, making it suitable for various applications and reducing waste
Tiger nut horchata solid residue (HSR) is a byproduct of the popular Spanish drink horchata, made from tiger nuts. This residue is often discarded, despite its high starch content (about 23% on a dry basis). A recent study conducted by researchers at the Universitat Politècnica de València[1] has proposed a sustainable, chemical-free process to recover this starch, potentially transforming waste into a valuable resource. The proposed process involves high-speed homogenization with distilled water, followed by filtration and phase separation by density. This method successfully isolates starch with good yield and purity. Specifically, five minutes of homogenization at 10,200 rpm yields 14.5 grams of starch powder per 100 grams of dried HSR, with a purity of about 85% and a whiteness index (WI) of 94.97. By applying one washing cycle to the filtering residue, the starch powder yield increases to 17 grams per 100 grams of dried HSR, without significant loss in starch purity. Additionally, centrifugation at 15,000 g for one hour during the phase separation step significantly reduces separation time and increases starch purity to 92%. Overall, this method recovers up to 70% of the starch present in HSR. The recovered starch exhibits similar morphological characteristics, crystallinity degree, and gelatinization behavior to that found in tiger nut tubers. It also shows comparable thermal stability to other native starches. This suggests that HSR-derived starch can be used in various applications, potentially reducing waste and creating new economic opportunities. This study builds on previous research into the properties and applications of tiger nut starch. For instance, earlier studies have characterized the physicochemical properties of starch from different varieties of tiger nuts, noting significant differences in granule size, amylose content, and pasting properties[2]. Another study demonstrated that modifying tiger nut starch with pullulanase enzyme increased its content of low digestible fractions, making it valuable for functional foods[3]. The current research complements these findings by providing a practical method for recovering high-quality starch from HSR, thus expanding the potential uses of this underutilized resource. In addition to its practical implications, the study's approach aligns with current trends in sustainable and chemical-free food processing. By avoiding harsh chemicals, the method ensures that the recovered starch is safe for consumption and environmentally friendly. This is particularly important given the increasing consumer demand for natural and sustainable food products. Moreover, the study's findings are consistent with other research on starch extraction methods. For example, a study on highland barley starch extraction found that enzymatic methods could better preserve the starch's physicochemical properties[4]. Similarly, the current study's use of a mechanical process (high-speed homogenization) effectively isolates starch while maintaining its desirable characteristics. In summary, the Universitat Politècnica de València's study offers a promising solution for valorizing tiger nut horchata solid residue by recovering high-quality starch. This method not only addresses waste management issues but also provides a sustainable source of starch for various applications. The research builds on and complements existing knowledge about tiger nut starch, highlighting the potential of this underutilized resource.

AgricultureSustainabilityBiochem

References

Main Study

1) Starch Recovery Process from the Tiger Nut Horchata Processing Waste

Published 6th August, 2024

https://doi.org/10.1007/s11947-024-03531-9

Related Studies

2) Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch.

https://doi.org/10.1155/2019/3830651

3) Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase.

https://doi.org/10.1016/j.ijbiomac.2017.04.068

4) Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods.

https://doi.org/10.1016/j.carbpol.2022.120458


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