Department of Food Engineering, Istanbul Technical University, Istanbul, Türkiye.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13402. doi: 10.1111/1541-4337.13402.
The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.
现代食品工业正在发生快速变化，植物性食品的生产趋势更加可持续，对自然的影响更小。由于其适合牛奶蛋白过敏或乳糖不耐受的人群以及喜欢植物性饮食的人群，植物性乳制品替代品越来越受欢迎。然而，与乳制品相比，植物性产品的营养质量仍然不足，结构不理想，且具有泥土味、草味和豆类味。此外，大多数植物性食品所含的必需营养素较少，抗营养物质会限制某些营养素的生物利用度，还含有过敏原蛋白。新型加工技术可用于获得均匀且稳定的结构。另一方面，用乳酸菌发酵植物性基质可以解决这些问题中的大多数。细菌代谢可以产生额外的营养物质并降解抗营养物质，从而提高营养价值。过敏原蛋白可以通过水解来降低其免疫原性。此外，发酵已被发现可以降低不良风味并增强植物性食品的各种生物活性。然而，生产发酵植物性乳制品替代品的主要挑战是通过产生除有机酸以外的主要风味化合物来模拟熟悉的乳制品风味，从而产生类似于发酵乳制品的风味特征。需要进一步研究通过选择特殊的微生物培养物和配方来改善发酵植物性乳制品替代品的风味。
