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dc.contributor.author
Reale, Anna
dc.contributor.author
Puppo, Maria Cecilia
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dc.contributor.author
Boscaino, Floriana
dc.contributor.author
Garzón, Antonela Guadalupe
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dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Marulo, Serena
dc.contributor.author
Di Renzo, Tiziana
dc.date.available
2024-08-12T13:36:16Z
dc.date.issued
2024-07
dc.identifier.citation
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
dc.identifier.issn
2304-8158
dc.identifier.uri
http://hdl.handle.net/11336/242278
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
PISTACHIO-BASED BEVERAGES
dc.subject
LACTIC-ACID BACTERIA
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AMINO ACIDS
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GABA
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VOLATILE COMPOUNDS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-12T13:14:58Z
dc.journal.volume
13
dc.journal.number
15
dc.journal.pagination
1-16
dc.journal.pais
Suiza
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dc.description.fil
Fil: Reale, Anna. Consiglio Nazionale delle Ricerche; Italia
dc.description.fil
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
dc.description.fil
Fil: Boscaino, Floriana. Consiglio Nazionale delle Ricerche; Italia
dc.description.fil
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
dc.description.fil
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
dc.description.fil
Fil: Marulo, Serena. Consiglio Nazionale delle Ricerche; Italia
dc.description.fil
Fil: Di Renzo, Tiziana. Consiglio Nazionale delle Ricerche; Italia
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/13/15/2342
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods13152342
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