Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide
Matteo Vitali,
Mónica Gandía,
Guadalupe Garcia-Llatas,
Juan Antonio Tamayo-Ramos,
Antonio Cilla,
Amparo Gamero
Affiliations
Matteo Vitali
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Mónica Gandía
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Guadalupe Garcia-Llatas
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Juan Antonio Tamayo-Ramos
Biotechnology Management, Instituto Tecnológico del Embalaje, Transporte y Logística (ITENE), Carrer d’Albert Einstein, 1, 46980 Paterna, Valencia, Spain
Antonio Cilla
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Amparo Gamero
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.
