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Article

Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill

by
Anna Reale
1,*,
Maria Cecilia Puppo
2,
Floriana Boscaino
1,
Antonela Guadalupe Garzon
3,
Silvina Rosa Drago
3,
Serena Marulo
1 and
Tiziana Di Renzo
1
1
Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy
2
CIDCA-UNLP-CONICET, 47 y 116 s/n, La Plata 1900, Argentina
3
Instituto de Tecnología de Alimentos, CONICET, Facultad de Ingeniería Química—Universidad Nacional del Litoral, 1° de Mayo 3250, Santa Fe 3000, Argentina
*
Author to whom correspondence should be addressed.
Foods 2024, 13(15), 2342; https://doi.org/10.3390/foods13152342
Submission received: 14 June 2024 / Revised: 22 July 2024 / Accepted: 23 July 2024 / Published: 25 July 2024
(This article belongs to the Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages)
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Abstract

The aim of the present study was to develop a fermented pistachio beverage as a plant-based 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 kefir-like 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.
Keywords: pistachio-based beverages; lactic acid bacteria; amino acids; GABA; volatile compounds pistachio-based beverages; lactic acid bacteria; amino acids; GABA; volatile compounds
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MDPI and ACS Style

Reale, A.; Puppo, M.C.; Boscaino, F.; Garzon, A.G.; Drago, S.R.; Marulo, S.; Di Renzo, T. Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill. Foods 2024, 13, 2342. https://doi.org/10.3390/foods13152342

AMA Style

Reale A, Puppo MC, Boscaino F, Garzon AG, Drago SR, Marulo S, Di Renzo T. Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill. Foods. 2024; 13(15):2342. https://doi.org/10.3390/foods13152342

Chicago/Turabian Style

Reale, Anna, Maria Cecilia Puppo, Floriana Boscaino, Antonela Guadalupe Garzon, Silvina Rosa Drago, Serena Marulo, and Tiziana Di Renzo. 2024. "Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill" Foods 13, no. 15: 2342. https://doi.org/10.3390/foods13152342

APA Style

Reale, A., Puppo, M. C., Boscaino, F., Garzon, A. G., Drago, S. R., Marulo, S., & Di Renzo, T. (2024). Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill. Foods, 13(15), 2342. https://doi.org/10.3390/foods13152342

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