Setting up a diagram process for the elaboration of a new plant-based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Abstract

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, this study presents the implementation of a manufacturing scheme from seeds to final product, including pre-extraction, extraction, and post-extraction (physical and microbi-ological stabilization), using a 2(7-4)fractional factorial screening design. The seven fac-tors 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 compo-sition, color, stability, and rheological behavior. The results of experimental design showed that the dry matter as well as the lipid and protein contents increased signifi-cantly 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 dif- ferent 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 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 bever-age comparable to other commercialized plant based beverages in terms of nutri-tional and organoleptic quality.