Fermented beverage obtained from hydroSOStainable pistachios

Abstract

Currently, consumers increasingly demand healthy foods, such as "vegetable drinks" made from nuts and cereals. In this scenario, the potential use of pistachios, grown under conventional and regulated deficit irrigation conditions (hydroSOStainable), to prepare fermented beverages was evaluated. This work addressed three important aspects: (i) water savings, (ii) use of noncommercial products, and (iii) expansion of the offer of vegetable drinks. Two commercial cultures of lactic acid bacteria (MA400 and MY800) and two sugars (glucose and fructose) were tested. Fermented drinks were evaluated by analyzing the following parameters: microbial counts, pH, titratable acidity, CIE (L * , a * , and b *) color, and total fatty acid, volatile and sensory profiles; all parameters were evaluated at 1, 15, and 30 days of cold storage (4°C). Pistachio-based beverages proved to be excellent substrates for the growth and survival of lactic acid bacteria. The fatty acid profile was not affected by the studied factors. However, the volatile profile was more complex for the treatments conventional-MY800 (80 μg/L) and hydroSOS-MA400 (72 μg/L). HydroSOS beverages fermented with MA400 culture were less sour and had higher intensity of umami and pistachio flavor; however, hydroSOS pistachios fermented with MY800 culture had lower pistachio odor intensity. All tested factors can be considered suitable for the preparation of fermented pistachios-based beverages, considering both technological and quality aspects.

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

“…The main raw materials preferred in fermented plant-based dairy analogue production are categorized as legumes, cereals, and oilseeds (Table 1). A wide variety of plant materials, such as nuts including almond (Bernat et al, 2015), hazelnut (Maleki et al, 2015), and pistachio (Sánchez-Bravo et al, 2020), cereals such as oat (Chen, Wu, et al, 2020) and rice (Ghosh et al, 2015), pseudocereals such as quinoa (Väkeväinen et al, 2020) and buckwheat (Matejčeková et al, 2017), legumes such as soybean (Qian et al, 2020), peanut (Li et al, 2024), and red haricot (Kitum et al, 2022), and seeds including sesame (Calvo-Lerma et al, 2022) and hemp (Nissen et al, 2021), have been utilized for the manufacture of fermented plant-based dairy analogues.…”

Chemical composition and cytotoxic potency of essential oil from Seseli petraeum M. Bieb. (Apiaceae)

“…C. Ltd, Barcelona, Spain) were used in the GC/MS system. This is a new column providing great results regarding separation of peaks but there are not too many published references to compare retention indexes; however, recent references can be found [57][58][59]. Analyses were performed using the carrier gas He (Helium) at a flow rate of 0.6 mL/min in a split ratio of 1:52, then the following program:…”