PARTNERS

Elaboration of a new plant-based beverage from Pinus halepensis seeds

 

Aleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability.

For the first time, French Researchers presents the implementation of a manufacturing scheme from seeds to final product, including pre-extraction, extraction, and post-extraction (physical and microbiological stabilization), using a 2(7-4) fractional factorial screening design. 

The seven factors were seed soaking time, grinding time, temperature and seed/water ratio during extraction, xanthan gum concentration, homogenization pressure, and pasteurization temperature. Beverage quality analysis consisted of measurements of chemical composition, color, stability, and rheological behavior. The results of experimental design showed that the dry matter as well as the lipid and protein contents increased significantly by increasing the ratio (grain/water) and the grinding time. On the other hand, the extraction temperature led to a better extraction of lipids but a lower extraction of proteins. Regarding stability, xanthan gum had a negative effect, while homogenization pressure and pasteurization temperature showed their effectiveness in decreasing the particle size and increasing the physical stability of the product. Practical applications. Plant-based drinks, also called plant milks, are interesting alternatives to animal milk. They have similar organoleptic properties but are more sustainable and offer very different nutritional composition depending on the plant used. As the consumers demand is constantly increasing, setting up fabrication processes from new plant sources is relevant. Aleppo pine seeds are a potential matrix for the production of vegetable beverages because they are very nutritious and available in the entire Mediterranean area. 

This study, published in the Journal of Food Process Engineering, presents the setting up of a fabrication diagram of a plant-based beverage made from Aleppo pine seeds. Seven production parameters were tested, including pre-extraction (seed conditioning), extraction, and post-extraction (physical and microbiological stabilization), thanks to a fractional factorial 2(7-4) screening design. The best conditions enabled the production of a final beverage comparable to other commercialized plant-based beverages in terms of nutritional and organoleptic quality. 

LATEST NEWS

22nd World Congress of Food Science and Technology IUFoST

  The 22nd World Congress of Food Science and Technology (IUFoST) will take place in Rimini from 8 to 12 September 2024. For the first...

Vinventions introduces VINTOP Infinite: a revolutionary, digitally enabled screwcap

  Vinventions, the global leader in closure solutions, announces the launch of VINTOP Infinite, an exclusive wine screwcap (BVS standard) featuring cutting-edge digital printing technology....

Impact of different roasting conditions on coffee characteristics

  A Brazilian work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee.  The highest content of total phenolics was...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE