Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics

Reyes-Jurado, Fátima; Soto‐Reyes, Nohemí; Dávila-Rodríguez, Mónica; Lorenzo-Leal, Ana C.; Jiménez-Munguía, María Teresa; Mani‐López, Emma; López‐Malo, Aurelio

doi:10.1080/87559129.2021.1952421

Cited by 88 publications

(56 citation statements)

References 118 publications

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“…The interest in plant-based milk-like products made from soybeans and other legumes and nuts is increasing, owing to their nutritional and functional characteristics ( Grossmann et al, 2021 ). Individuals with health problems such as lactose intolerance, allergies to the proteins in cow's milk, or those with a vegetarian diet can use plant-based milk products ( Reyes-Jurado et al, 2021 ). Peanut (Arachis hypogaea) , one of the most popular nuts, are rich sources of lipid (50% w/w), carbohydrate (21%), protein (24%), and other biologically active compounds, such as stilbenoids, flavonoids, and phytosterols ( Mingle et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Yamamoto

Handa

Nakamura

et al. 2022

Current Research in Food Science

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Section: Introductionmentioning

confidence: 99%

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Yamamoto

Handa

Nakamura

et al. 2022

Current Research in Food Science

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“…Hence, great caution should be taken when drawing conclusions from a single study's findings, especially when this is in the form of low-level evidence from analytical studies such as those cited above. Data obtained and collated from a range of supermarket product labels and/or the following sources in the literature [17,22,28,29,34,35,[39][40][41][42][43][44][45][46]. Equine milk refers to mare milk unless otherwise specified.…”

Section: Compositionmentioning

confidence: 99%

The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?

2022

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Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.

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“…After extraction, some residues are produced, and therefore, a filtration process is needed. After obtaining the filtered liquid part, the addition of other ingredients such as sweeteners, antioxidants, stabilizers, flavor, coloring agents, salt, oils, vitamins, and minerals can be incorporated into the product [8]. As plant-based milk contains many particles with different solubility, homogenization is applied to decrease the particle size and distribute the particle evenly in the system to make the product more stable.…”

Section: Manufacturing Of Plant-based Milkmentioning

confidence: 99%

“…It includes maceration of the raw materials with water, grinding, filtration, and separating the aqueous part from solid particles. Primary material to produce milk alternatives could be derived from common sources such as cereals (rice, oat, corn, wheat), legumes (soybean, mung bean, cowpea), nuts (almond, hazelnut, groundnut), seeds (sesame, oilseed, IOP Publishing doi:10.1088/1755-1315/1059/1/012064 2 hemp), and pseudocereals (quinoa, amaranth) [8]. The popularity of plant-based milk alternatives is exacerbated by the findings of the functional properties of plant-based materials and their impact on physical attributes and interactions of food components [9].…”

Section: Introductionmentioning

confidence: 99%

Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review

Romulo

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The emergence of immune and non-immune related diseases such as lactose intolerance and milk allergy has contributed to the milk consumption pattern changes over the last decades. Moreover, the problem with calorie concern, a saturated fatty acid in dairy milk, and the emergence of vegan diets have further shifted consumer choices to dairy milk alternatives. Plant-based milk is the liquid part extracted from plants such as legumes, nuts, cereals, seeds, and pseudo cereals. It is regarded as a replacement for dairy milk and perceived as a healthier product due to the presence of bioactive compounds. However, the nutritional content, sensory properties, and stability of the products are the main drawbacks of plant-based milk, as these properties are very different compared to dairy milk. Application of food processing technologies in plant-based milk production have been applied to ensure the quality of the final product. New technologies such as non-thermal processing have been applied to address issues related to the quality of plant-based milk. This article reviewed the technological aspects of plant-based milk production, including advanced processing technologies.

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Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics

Cited by 88 publications

References 118 publications

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?

Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review

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