Pandey Ashish, Kamran Fozia, Choudhury Manisha, Li Li, Rahman Mohammad Shafiur, Hussain Malik Altaf
School of Science, Western Sydney University, Hawkesbury Campus, Richmond, NSW 2753, Australia.
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat 785013, India.
Foods. 2025 May 1;14(9):1602. doi: 10.3390/foods14091602.
The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification.
各种各样的植物基饮料越来越受欢迎，这源于其对健康功能的促进以及对伦理和环境问题的关注。这些饮料具有与动物奶相似的物理化学特性，并且是使用植物性成分制备的，如大豆、燕麦、杏仁、大米、鹰嘴豆、芝麻和椰子。这些饮料有许多营养益处，但在某些营养素方面存在不足，如必需氨基酸、矿物质、维生素B12、维生素D和ω-3脂肪酸。用缺乏的营养素强化这些饮料可以有效地提供全面且营养均衡的产品选择。这种方法有助于改善植物基饮料的营养成分，以满足注重健康的消费者的期望。然而，强化这些产品在口味、稳定性和成分采购方面存在挑战。ω-3脂肪酸对人类健康至关重要，并具有许多健康益处，如改善心脏和血管健康、减轻炎症以及预防各种健康状况。随着植物性饮食越来越受欢迎，对营养均衡产品的需求也在增长，这使得ω-3强化成为企业开拓注重健康的消费者不断扩大的市场的一种战略方法。然而，重要的是要考虑个人的健康需求，并确保监管监督，以确保强化植物基产品的安全性和有效性。本文概述了新兴的植物基饮料、它们的比较营养成分、以ω-3脂肪酸为例提高营养价值的必要性以及ω-3脂肪酸强化方面的挑战。
