Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
- Autores
- Reale, Anna; Puppo, Maria Cecilia; Boscaino, Floriana; Garzón, Antonela Guadalupe; Drago, Silvina Rosa; Marulo, Serena; Di Renzo, Tiziana
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of the present study was to develop a fermented pistachio beverage as a plantbased alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 ◦C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefirlike aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.
Fil: Reale, Anna. Consiglio Nazionale delle Ricerche; Italia
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Boscaino, Floriana. Consiglio Nazionale delle Ricerche; Italia
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Marulo, Serena. Consiglio Nazionale delle Ricerche; Italia
Fil: Di Renzo, Tiziana. Consiglio Nazionale delle Ricerche; Italia - Materia
-
PISTACHIO-BASED BEVERAGES
LACTIC-ACID BACTERIA
AMINO ACIDS
GABA
VOLATILE COMPOUNDS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/242278
Ver los metadatos del registro completo
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Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal MillReale, AnnaPuppo, Maria CeciliaBoscaino, FlorianaGarzón, Antonela GuadalupeDrago, Silvina RosaMarulo, SerenaDi Renzo, TizianaPISTACHIO-BASED BEVERAGESLACTIC-ACID BACTERIAAMINO ACIDSGABAVOLATILE COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the present study was to develop a fermented pistachio beverage as a plantbased alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 ◦C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefirlike aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.Fil: Reale, Anna. Consiglio Nazionale delle Ricerche; ItaliaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Boscaino, Floriana. Consiglio Nazionale delle Ricerche; ItaliaFil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Marulo, Serena. Consiglio Nazionale delle Ricerche; ItaliaFil: Di Renzo, Tiziana. Consiglio Nazionale delle Ricerche; ItaliaMDPI2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242278Reale, Anna; Puppo, Maria Cecilia; Boscaino, Floriana; Garzón, Antonela Guadalupe; Drago, Silvina Rosa; et al.; Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill; MDPI; Foods; 13; 15; 7-2024; 1-162304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/13/15/2342info:eu-repo/semantics/altIdentifier/doi/10.3390/foods13152342info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:34Zoai:ri.conicet.gov.ar:11336/242278instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:35.019CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
title |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
spellingShingle |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill Reale, Anna PISTACHIO-BASED BEVERAGES LACTIC-ACID BACTERIA AMINO ACIDS GABA VOLATILE COMPOUNDS |
title_short |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
title_full |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
title_fullStr |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
title_full_unstemmed |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
title_sort |
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill |
dc.creator.none.fl_str_mv |
Reale, Anna Puppo, Maria Cecilia Boscaino, Floriana Garzón, Antonela Guadalupe Drago, Silvina Rosa Marulo, Serena Di Renzo, Tiziana |
author |
Reale, Anna |
author_facet |
Reale, Anna Puppo, Maria Cecilia Boscaino, Floriana Garzón, Antonela Guadalupe Drago, Silvina Rosa Marulo, Serena Di Renzo, Tiziana |
author_role |
author |
author2 |
Puppo, Maria Cecilia Boscaino, Floriana Garzón, Antonela Guadalupe Drago, Silvina Rosa Marulo, Serena Di Renzo, Tiziana |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
PISTACHIO-BASED BEVERAGES LACTIC-ACID BACTERIA AMINO ACIDS GABA VOLATILE COMPOUNDS |
topic |
PISTACHIO-BASED BEVERAGES LACTIC-ACID BACTERIA AMINO ACIDS GABA VOLATILE COMPOUNDS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The aim of the present study was to develop a fermented pistachio beverage as a plantbased alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 ◦C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefirlike aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages. Fil: Reale, Anna. Consiglio Nazionale delle Ricerche; Italia Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Boscaino, Floriana. Consiglio Nazionale delle Ricerche; Italia Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Marulo, Serena. Consiglio Nazionale delle Ricerche; Italia Fil: Di Renzo, Tiziana. Consiglio Nazionale delle Ricerche; Italia |
description |
The aim of the present study was to develop a fermented pistachio beverage as a plantbased alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 ◦C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefirlike aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/242278 Reale, Anna; Puppo, Maria Cecilia; Boscaino, Floriana; Garzón, Antonela Guadalupe; Drago, Silvina Rosa; et al.; Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill; MDPI; Foods; 13; 15; 7-2024; 1-16 2304-8158 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/242278 |
identifier_str_mv |
Reale, Anna; Puppo, Maria Cecilia; Boscaino, Floriana; Garzón, Antonela Guadalupe; Drago, Silvina Rosa; et al.; Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill; MDPI; Foods; 13; 15; 7-2024; 1-16 2304-8158 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/13/15/2342 info:eu-repo/semantics/altIdentifier/doi/10.3390/foods13152342 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613220072947712 |
score |
13.070432 |