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

Area of Science:

• Food Science
• Fermentation Technology
• Plant-Based Nutrition

Background:

• Growing demand for plant-based alternatives to dairy products.
• Need for novel ingredients and processing methods to enhance nutritional and sensory profiles.
• Pistachios offer a rich source of nutrients but require specific processing for beverage applications.

Purpose of the Study:

• To develop a fermented pistachio beverage as a plant-based alternative to milk.
• To optimize processing using a colloidal mill and lactic acid bacteria (LAB) fermentation.
• To evaluate the physicochemical, nutritional, and volatile organic compound profiles of the developed beverage.

Main Methods:

• Utilized a colloidal mill for pistachio grinding and homogenization.
• Employed lactic acid bacteria fermentation for flavor development and microbial stability.
• Analyzed chemical-physical properties (pH, organic acids, sugars), nutritional content (proximate, amino acids, GABA), and volatile compounds (HS-SPME-GC/MS).

Main Results:

• The colloidal mill ensured a homogeneous texture and nutrient availability for LAB.
• Fermented beverages showed microbiological stability for 30 days at 4°C.
• Pistachio beverages were rich in protein, fat, fiber, potassium, and phosphorus.
• Volatile analysis revealed compounds like acetoin and 2,3-butanedione, contributing to a yogurt-like aroma.

Conclusions:

• Developed a stable, nutritious, and sensorially appealing fermented pistachio beverage.
• Demonstrated the efficacy of colloidal milling and LAB fermentation in creating a successful plant-based milk alternative.
• Highlighted the potential of pistachios as a base for innovative, functional beverages.