Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages

Autores
Di Renzo, Tiziano; Garzón, Antonela Guadalupe; Sciammaro, Leonardo Pablo; Puppo, María Cecilia; Drago, Silvina Rosa; Reale, Anna
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 ◦C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensinconverting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
lactic acid bacteria
plant-based beverages
processing technology
fermentation
health properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/189175
Acceder
id SEDICI_395817e093ec73cc4af125f8aa36891f
oai_identifier_str oai:sedici.unlp.edu.ar:10915/189175
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based BeveragesDi Renzo, TizianoGarzón, Antonela GuadalupeSciammaro, Leonardo PabloPuppo, María CeciliaDrago, Silvina RosaReale, AnnaQuímicalactic acid bacteriaplant-based beveragesprocessing technologyfermentationhealth propertiesThe study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 ◦C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensinconverting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/189175enginfo:eu-repo/semantics/altIdentifier/issn/2311-5637info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-12-23T11:54:13Zoai:sedici.unlp.edu.ar:10915/189175Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-12-23 11:54:13.955SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
title Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
spellingShingle Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
Di Renzo, Tiziano
Química
lactic acid bacteria
plant-based beverages
processing technology
fermentation
health properties
title_short Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
title_full Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
title_fullStr Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
title_full_unstemmed Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
title_sort Influence of Fermentation and Milling Processes on the Nutritional and Bioactive Properties of Pistachio-Based Beverages
dc.creator.none.fl_str_mv Di Renzo, Tiziano
Garzón, Antonela Guadalupe
Sciammaro, Leonardo Pablo
Puppo, María Cecilia
Drago, Silvina Rosa
Reale, Anna
author Di Renzo, Tiziano
author_facet Di Renzo, Tiziano
Garzón, Antonela Guadalupe
Sciammaro, Leonardo Pablo
Puppo, María Cecilia
Drago, Silvina Rosa
Reale, Anna
author_role author
author2 Garzón, Antonela Guadalupe
Sciammaro, Leonardo Pablo
Puppo, María Cecilia
Drago, Silvina Rosa
Reale, Anna
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
lactic acid bacteria
plant-based beverages
processing technology
fermentation
health properties
topic Química
lactic acid bacteria
plant-based beverages
processing technology
fermentation
health properties
dc.description.none.fl_txt_mv The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 ◦C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensinconverting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 ◦C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensinconverting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/189175
url http://sedici.unlp.edu.ar/handle/10915/189175
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2311-5637
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.952241

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