A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects

Esperança, Victor Jonas da Rocha; Coelho, Caroline Corrêa de Souza; Tonon, Renata V.; Torrezan, Renata; Freitas-Silva, Otniel

doi:10.1080/10942912.2022.2134417

Cited by 6 publications

(3 citation statements)

References 76 publications

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“…3–5%) and protein (ca. 0.8–1.3%) content [ 30 , 37 , 38 ]. Almond milk, one of the most widely consumed nut-based beverages, has a mild taste and versatility of use.…”

Section: Plant-based Beverages: Types and Characteristicsmentioning

confidence: 99%

“…These beverages have been mainly evaluated for their nutritional characterization, off-odor compounds, and antinutrient profile, as well as for starch, lipid, and protein extraction [ 23 , 24 , 25 ], and little attention has been paid to their fermentation [ 26 , 27 , 28 ]. Nut- and cereal-based beverages have also gained popularity in the last 5 years as they are considered rich in nutrients and bioactive compounds [ 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

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Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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“…3–5%) and protein (ca. 0.8–1.3%) content [ 30 , 37 , 38 ]. Almond milk, one of the most widely consumed nut-based beverages, has a mild taste and versatility of use.…”

Section: Plant-based Beverages: Types and Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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show abstract

“…These particles consist of starch granules, plant matrices, protein fractions, and lipid droplets [ 62 ], and can lead to unappealing mouthfeels such as chalkiness and grittiness [ 63 ]. Different PBBs have different viscosities, and this can influence consumer acceptability [ 64 , 65 ] For instance, tree-nut-based PBBs have been designed, but their rheological properties are considered to be poor when compared to animal milks or soy-based PBBs [ 65 ]. In addition, some different ingredients in PBBs may lead to sedimentation, which is not acceptable to consumers [ 66 ].…”

Section: Textural Properties Of Plant-based Alternativesmentioning

confidence: 99%

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss

LeBlanc

Gorman

et al. 2023

Foods

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Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products’ textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

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Nut Milks and Nut Kefirs as Functional Foods

Göçer

2023

Reference Series in Phytochemistry

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A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects

Cited by 6 publications

References 76 publications

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Nut Milks and Nut Kefirs as Functional Foods

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