Munekata Paulo E S, Domínguez Rubén, Budaraju Sravanthi, Roselló-Soto Elena, Barba Francisco J, Mallikarjunan Kumar, Roohinejad Shahin, Lorenzo José M
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Foods. 2020 Mar 4;9(3):288. doi: 10.3390/foods9030288.
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.
对牛奶的致敏性增加、乳糖不耐受、高胆固醇血症的患病率以及弹性素食的食物消费选择增加了牛奶替代品的市场。非乳类植物基饮料是有用的替代品，因为它们含有具有促进健康特性的生物活性成分，吸引了注重健康的消费者。然而，与牛奶相比，植物基饮料的营养价值降低以及感官可接受性（如风味、口感和溶解性）对其在市场中的地位构成了重大威胁。热处理通常用于确保植物基饮料在储存期间的质量。然而，高温的应用会促进热不稳定化合物的降解和一些有害反应，从而降低非乳类植物基饮料替代品的蛋白质消化率和氨基酸利用率。正在研究新的先进食品加工技术，如高压处理、高压均质化、脉冲电场和超声处理，以解决与延长保质期、乳液稳定性、营养成分保存以及最终产品的感官可接受性相关的问题。然而，关于非热加工技术对植物基饮料的物理化学和营养特性应用的现有文献很少。未来几年，功能性植物基饮料领域需要共同努力，以制备更新颖、量身定制的产品，这些产品既可口又营养充足。
