ArticleFoods (Basel, Switzerland)2024
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects.Foods (Basel, Switzerland) · 2026Review
- Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties.Foods (Basel, Switzerland) · 2026Article
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- Bioactive properties of fermented spreadable product manufactured from pistachio kernels.Journal of food science and technology · 2025Article
- Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.Foods (Basel, Switzerland) · 2024Article
- Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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 10
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Registered trials
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