Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Abstract

Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

“…One study indicated that the global coconut milk market was estimated to be USD 814.4 million in 2020 and that it would grow at a 9.3% compound annual growth rate to reach USD 1775.4 million by 2027 [ 2 ]. Another study showed [ 3 ] that coconut milk was a good substitute for cow milk. On the one hand, cow milk contains a large amount of lactose, which has the highest allergenic potential, while coconut does not contain lactose [ 3 ].…”

“…Another study showed [ 3 ] that coconut milk was a good substitute for cow milk. On the one hand, cow milk contains a large amount of lactose, which has the highest allergenic potential, while coconut does not contain lactose [ 3 ]. On the other hand, the fat content of cow milk is 3.27 g/100 mL, and for coconut milk it is 5.04 g/100 mL [ 4 ].…”

“…However, approximately 87% of the fat from coconut milk is lauric acid, followed by caprylic acid and decanoic acid (13%). This fat is more easily metabolized by the body, and the energy is only 70 kcal/100 mL, which is lower than for cow milk (150 kcal/100 mL) [ 3 ]. At the same time, this fat is beneficial to prevent arteriosclerosis and related diseases.…”

“…Coconut protein does not have the risk of allergy, and it contains a large number of essential amino acids (71–77%), which is more easily digested and absorbed by the body [ 6 ]. Moreover, compared with soy milk, coconut milk contains more minerals (particularly calcium, phosphorus and potassium) and vitamins (i.e., vitamins C, E, B1, B3, B5 and B6), which have strong antioxidant activity [ 3 ]. Therefore, coconut milk is an excellent vegetable protein drink.…”

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

“…However, another aspect of ingested probiotic food pathway and viability may be investigated. The texture and nutrient density and the complexity of the food matrix are responsible for releasing the nutrients delivering specific metabolites and strains to the intestines [104,105]. Moreover, the density and variety of live cultures may be the essential indicators for increasing the variety of gut microbiome [77].…”