Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro, Marco; Pontonio, Erica; Coda, Rossana; Rizzello, Carlo Giuseppe

doi:10.3390/foods10020316

Cited by 135 publications

(129 citation statements)

References 118 publications

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“…A significant difference in fat, carbohydrates, and energy content was observed. The high-fat content in VAY is attributed to the high amount of fats used, such as coconut, cashew, and almond, to attain the desired texture and consistency [35]. However, the flavoring role of animal fat is substituted by added flavoring substances (trisodium citrate, citric acids, lemon juice concentrate, malic acid, lactic acids) (Table 2).…”

Section: Vegan Alternatives To Yogurtmentioning

confidence: 99%

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Boukid

Lamri

Dar

et al. 2021

Foods

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Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.

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Section: Vegan Alternatives To Yogurtmentioning

confidence: 99%

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Boukid

Lamri

Dar

et al. 2021

Foods

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“…One of the issues studied is the production of fermented cereal-or pseudocerealbased beverages without the addition of thickeners or stabilizers. For this purpose, LAB producing exopolysaccharides (EPS) are studied (Table 8) [11,100,[163][164][165][166][167]. EPS-synthesis is a strain-dependent metabolic characteristic, affected by the composition of the matrix and fermentation settings [168,169].…”

Section: Occurrence and Activity Of Labmentioning

confidence: 99%

“…In addition, the plant diet has been on trend for several years, and people who are eager to follow the new trend in nutrition and seek milk alternatives or new flavors reach for vegetable beverages, which are often referred to as milk-like beverages. Plant beverages are becoming more popular, and researchers are currently focusing on improving the organoleptic features, texture, and stability of these types of beverages and sustainable nutrition [5][6][7][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Ziarno

Cichońska

2021

Microorganisms

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Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

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“…have proteolytic activity and can therefore hydrolyze proteins into smaller peptides (Kiers et al, 2000;Raveschot et al, 2018) which are better absorbed compared to native protein (Grimble, 1994). Lactic acid bacteria (LAB) fermentation has been used for many years with plant proteins to improve their nutritional value (Montemurro et al, 2021;Tangyu et al, 2019). This proteolytic activity often leads to a release of bioactive peptides and an increase in digestibility (Pontonio et al, 2020;Verni et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

Manus¹,

Millette²,

Uscanga

et al. 2021

Journal of Food Science

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The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages.Practical Application: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition.The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.

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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Cited by 135 publications

References 118 publications

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

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