Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties

Autores
Garzón, Antonela Guadalupe; Van de Velde, Franco; Puppo, María Cecilia; Di Renzo, Tiziana; Reale, Anna; Drago, Silvina Rosa
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study evaluated the effects of lactic acid bacteria (LAB) fermentation on the phenolic composition, bioaccessibility, and bioactive potential of pistachio-based beverages formulated from the Argentine (A) ‘Kerman’ variety and the Italian (I) ‘Bronte’ variety of pistachios. Beverages were fermented using either Leuconostoc pseudomesenteroides PD4 or Companilactobacillus alimentarius PG3, producing four fermented samples (APD4, APG3, IPD4, and IPG3), and two non-fermented controls (AC, IC). Fermentation markedly increased the total phenolic content (1.3–1.4-fold) and proanthocyanidins (up to 1.6-fold in APG3). Intestinal and colonic dialysates contained only quercetin, with intestinal bioaccessibility 27.6 times higher in APG3 than in AC, and colonic bioaccessibility 2.4-fold higher. Antioxidant activity (ABTS•+ assay) increased by 5–15% in the fermented samples, whereas FRAP remained stable. While α-amylase inhibition decreased slightly after fermentation, α-glucosidase inhibition reached up to 82% (IPG3), and DPP-IV inhibition peaked at 95% (IPD4). ACE-I inhibition remained high (84–93%). LAB fermentation effectively enhanced the biofunctional properties of pistachio-based beverages, primarily through improved polyphenol bioaccessibility and antidiabetic potential. These findings highlight lactic acid fermentation as a promising biotechnological strategy for developing novel, plant-based functional beverages with enhanced health-promoting properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Pistachio
LAB fermentation
Phenolics
Bioaccessibility
Bioactive properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/195528
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/195528
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repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic PropertiesGarzón, Antonela GuadalupeVan de Velde, FrancoPuppo, María CeciliaDi Renzo, TizianaReale, AnnaDrago, Silvina RosaQuímicaPistachioLAB fermentationPhenolicsBioaccessibilityBioactive propertiesThis study evaluated the effects of lactic acid bacteria (LAB) fermentation on the phenolic composition, bioaccessibility, and bioactive potential of pistachio-based beverages formulated from the Argentine (A) ‘Kerman’ variety and the Italian (I) ‘Bronte’ variety of pistachios. Beverages were fermented using either Leuconostoc pseudomesenteroides PD4 or Companilactobacillus alimentarius PG3, producing four fermented samples (APD4, APG3, IPD4, and IPG3), and two non-fermented controls (AC, IC). Fermentation markedly increased the total phenolic content (1.3–1.4-fold) and proanthocyanidins (up to 1.6-fold in APG3). Intestinal and colonic dialysates contained only quercetin, with intestinal bioaccessibility 27.6 times higher in APG3 than in AC, and colonic bioaccessibility 2.4-fold higher. Antioxidant activity (ABTS•+ assay) increased by 5–15% in the fermented samples, whereas FRAP remained stable. While α-amylase inhibition decreased slightly after fermentation, α-glucosidase inhibition reached up to 82% (IPG3), and DPP-IV inhibition peaked at 95% (IPD4). ACE-I inhibition remained high (84–93%). LAB fermentation effectively enhanced the biofunctional properties of pistachio-based beverages, primarily through improved polyphenol bioaccessibility and antidiabetic potential. These findings highlight lactic acid fermentation as a promising biotechnological strategy for developing novel, plant-based functional beverages with enhanced health-promoting properties.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/195528enginfo:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/doi/10.3390/foods15101639info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-06-23T11:17:06Zoai:sedici.unlp.edu.ar:10915/195528Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-06-23 11:17:06.8SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
title Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
spellingShingle Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
Garzón, Antonela Guadalupe
Química
Pistachio
LAB fermentation
Phenolics
Bioaccessibility
Bioactive properties
title_short Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
title_full Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
title_fullStr Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
title_full_unstemmed Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
title_sort Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties
dc.creator.none.fl_str_mv Garzón, Antonela Guadalupe
Van de Velde, Franco
Puppo, María Cecilia
Di Renzo, Tiziana
Reale, Anna
Drago, Silvina Rosa
author Garzón, Antonela Guadalupe
author_facet Garzón, Antonela Guadalupe
Van de Velde, Franco
Puppo, María Cecilia
Di Renzo, Tiziana
Reale, Anna
Drago, Silvina Rosa
author_role author
author2 Van de Velde, Franco
Puppo, María Cecilia
Di Renzo, Tiziana
Reale, Anna
Drago, Silvina Rosa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
Pistachio
LAB fermentation
Phenolics
Bioaccessibility
Bioactive properties
topic Química
Pistachio
LAB fermentation
Phenolics
Bioaccessibility
Bioactive properties
dc.description.none.fl_txt_mv This study evaluated the effects of lactic acid bacteria (LAB) fermentation on the phenolic composition, bioaccessibility, and bioactive potential of pistachio-based beverages formulated from the Argentine (A) ‘Kerman’ variety and the Italian (I) ‘Bronte’ variety of pistachios. Beverages were fermented using either Leuconostoc pseudomesenteroides PD4 or Companilactobacillus alimentarius PG3, producing four fermented samples (APD4, APG3, IPD4, and IPG3), and two non-fermented controls (AC, IC). Fermentation markedly increased the total phenolic content (1.3–1.4-fold) and proanthocyanidins (up to 1.6-fold in APG3). Intestinal and colonic dialysates contained only quercetin, with intestinal bioaccessibility 27.6 times higher in APG3 than in AC, and colonic bioaccessibility 2.4-fold higher. Antioxidant activity (ABTS•+ assay) increased by 5–15% in the fermented samples, whereas FRAP remained stable. While α-amylase inhibition decreased slightly after fermentation, α-glucosidase inhibition reached up to 82% (IPG3), and DPP-IV inhibition peaked at 95% (IPD4). ACE-I inhibition remained high (84–93%). LAB fermentation effectively enhanced the biofunctional properties of pistachio-based beverages, primarily through improved polyphenol bioaccessibility and antidiabetic potential. These findings highlight lactic acid fermentation as a promising biotechnological strategy for developing novel, plant-based functional beverages with enhanced health-promoting properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description This study evaluated the effects of lactic acid bacteria (LAB) fermentation on the phenolic composition, bioaccessibility, and bioactive potential of pistachio-based beverages formulated from the Argentine (A) ‘Kerman’ variety and the Italian (I) ‘Bronte’ variety of pistachios. Beverages were fermented using either Leuconostoc pseudomesenteroides PD4 or Companilactobacillus alimentarius PG3, producing four fermented samples (APD4, APG3, IPD4, and IPG3), and two non-fermented controls (AC, IC). Fermentation markedly increased the total phenolic content (1.3–1.4-fold) and proanthocyanidins (up to 1.6-fold in APG3). Intestinal and colonic dialysates contained only quercetin, with intestinal bioaccessibility 27.6 times higher in APG3 than in AC, and colonic bioaccessibility 2.4-fold higher. Antioxidant activity (ABTS•+ assay) increased by 5–15% in the fermented samples, whereas FRAP remained stable. While α-amylase inhibition decreased slightly after fermentation, α-glucosidase inhibition reached up to 82% (IPG3), and DPP-IV inhibition peaked at 95% (IPD4). ACE-I inhibition remained high (84–93%). LAB fermentation effectively enhanced the biofunctional properties of pistachio-based beverages, primarily through improved polyphenol bioaccessibility and antidiabetic potential. These findings highlight lactic acid fermentation as a promising biotechnological strategy for developing novel, plant-based functional beverages with enhanced health-promoting properties.
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/195528
url http://sedici.unlp.edu.ar/handle/10915/195528
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2304-8158
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods15101639
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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