Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Abstract

Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

“…Salt values were particularly low in all the beverages and negligible differences were found among them. On the whole, the data of energy, macronutrients, and salt collected from the 330 items on the Italian market are in line with the ones of products considered in German [16], Spanish [5], and Indian [4] surveys. Interestingly, surveys from North American products (USA [3] and Canada [10]) reported a content of total fats and carbohydrates in "mil -alternatives" that is, on average, higher than that in the Italian ones.…”

Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative

“…The increased consciousness about the impacts of production and consumption of food on environmental, health and ethical issues has motivated consumers to increase their interest in replacing animal-based foods in their diets. Consequently, the food industry has developed new products from plant-based ingredients, that imitate many of the physicochemical and sensory characteristics associated with animal-derived foods, such as fish, meat, eggs, milk and their derivatives [1][2][3]. Plant-based yogurt alternatives are among the most important dairy-free options [4], meeting the abovementioned requirements of consumers, specifically those associated with lactose intolerance and other dairy allergies [5].…”

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

“…HPHs have also been applied, albeit with a much smaller number of published articles, to nondairy, vegetable-based beverages. Although, in some cases, no significant improvements in the nutritional characteristics were detected, in others, such as almond or soy beverages, a reduction in antinutrients was achieved [ 67 ]. The denaturation, aggregation and chemical modification of proteins may change their allergic potential.…”