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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/242278
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/242278
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:27:47Zoai: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:34982025-10-15 14:27:47.471CONICET 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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score 13.22299

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