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Cow's milk is considered a staple in many diets due to its high nutritional value. It contains almost every nutrient that the human body needs. Milk is consumed as a beverage, poured on several foods, and added to coffee, tea, and smoothies. Furthermore, many food products are produced from cow's milk, such as ice cream, yogurt, cheese, butter, cak...
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... 2019 ). These products present a high content of fibers, isoflavonoids, antioxidants, monounsaturated and polyunsaturated fats, besides their natural absence of lactose, cholesterol, and animal protein ( Chalupa-Krebzdak et al., 2018 ). Furthermore, plant-based beverages may present similar organoleptic and rheological characteristics to milk. Fig. 2 demonstrates the factors that support plant-based milk as feasible substitutes to milk in the agri-food market. Despite the plant-based beverage advantages previously reported, these products also present some drawbacks compared to milk. The main limitation of plant-based beverages is the nutritional imbalance of the products, making ...
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... dioxide solubilizes the external liquid phase of microbial cells, decreasing the pH of the medium and increasing membrane permeability. Thus, the supercritical fluid enters the microorganism, modifies its cell membrane, and decreases its intracellular pH, promoting a bactericidal effect on the product ( Silva et al., 2020a ). Furthermore, supercritical fluids reduce the enzymatic activity of systems. ...
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... heat is the main microbial and enzymatic inactivation agent in pasteurization treatments. This energy is sourced for products at temperatures from 60 to 130°C ( Aydar et al., 2020 ). However, as discussed in this article, conventional heat treatments promote adverse effects on the rheological Fig. 4. Impact of conventional thermal processing and emerging technologies on the quality attributes of plant-based milk. ...
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The market for plant-based milk alternatives has been growing continuously within the last years, and numerous new food items including almond, oat, and soy milk are nowadays commercially available. The impact of said foods on the acid-base balance in humans has been rarely assessed but is of great importance for individuals who adopt an alkaline d...
Citations
... The better performance of ultrasound and microwave processing in retaining TSS content over the storage period can be attributed to the efficiency of these novel processing techniques in improving mixing and homogenization of the beverages during production, leading to a more uniform distribution of solids within the sample. This enhanced uniformity plays a crucial role in preventing the settling or separation of solids during storage, thereby contributing to the stabilization of the TSS content (Bocker & Silva, 2022;Rojas et al., 2022). ...
A R T I C L E I N F O Keywords: Antioxidant Bioactive compounds In vitro protein digestibility Microwave-assisted beverage extraction Quality Storage stability Ultrasound-assisted beverage extraction A B S T R A C T Microwave and ultrasound were investigated for their ability to enhance the nutritional content in chickpea (Cicer arietinum)-based functional beverage extraction, and the obtained results were compared to conventional beverage processing. This was followed by the storage stability analyses in terms of changes in physicochemical (pH, TSS, color), microbial, and functional (total phenolic content, total flavonoid content, antioxidant activity) properties for 21 days. The findings of our study indicate that ultrasound and microwave processing techniques exhibit distinct advantages over conventional processing in terms of not only enhancing the protein yield but also retaining the bioactive and functional compounds during storage. Among the extraction methods, microwave was found more effective with respect to higher protein yield (7.89 ± 0.11 g/100 g of beverage), protein sol-ubility (18.54% ± 0.23%), and in vitro protein digestibility (90.79% ± 0.64%) at the optimum conditions (temperature: 65.8 • C and time: 6.7 min). Regarding storage stability, microwave processing led to a remarkable increase of 47.32% in total phenolic content and 58.34% in total flavonoid content. The microbial study revealed less total bacterial and fungal counts in microwave and ultrasonically processed beverages over the storage period. Moreover, the study also revealed that the processing treatments applied did not result in significant alterations in the pH and acidity values of the chickpea beverage.
... Participants identified that they associated the PBEs with a plant-based diet and healthiness. In past studies, consumers have been found to believe that plant-based diets and foods are healthy [61][62][63]. Participants in this study had positive responses, indicating that they were interested in PBEs. Participants also identified that the PBEs were an alternative food, as well as listed chicken and egg, reinforcing that consumers do compare PBEs to conventional counterparts. ...
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers’ emotional response to them and their attitudes about PBEs.
... Thermal processing can be beneficial for food and drink safety, as it can effectively kill harmful microorganisms that can cause food-borne illness (Bocker and Silva 2022). This is especially important for perishable products like juices (Khan et al. 2021a), which can quickly spoil if not properly preserved. ...
The food firm needs thermal treatment largely to extend shelf life and preserve food safety at a cheap cost. However, the process alters the quality and freshness in addition to inactivating germs and enzymes. In order to inactivate microorganisms at temperatures lower than those frequently utilized in heat treatments, alternatives to classical thermal treatment have been researched. In the global beverage sector, citrus juices are the most consumed fruit juices. Although thermal processing is still the most often used pasteurization method, research into other methods that reduce modifications to organoleptic and nutritional qualities is gaining momentum. Atherosclerosis, stroke, cancer, diabetes, and arthritis are just a few of the non-communicable illnesses that diets high in fruit and vegetables are proven to lower the risk of. The primary focus of this chapter is on the fundamental concepts of thermal processing of citrus juice and associated products with special attention paid to quality improvement in relation to both traditional and alternative heat-employing technologies.
... PEF technology has been investigated as an alternative for quality control and microbiological safety in the juice and plant-based beverage industry. The exploration of non-thermal processing alternatives aims primarily at preserving the sensory and nutritional characteristics of the products (Bocker & Silva, 2022a;Cavalcanti et al., 2023;Naliyadhara et al., 2022;Salehi, 2020a;Vignali et al., 2022). Therefore, PEF technology has been studied as an alternative to conventional pasteurization and sterilization treatments. ...
The worldwide market for vegetable and fruit juices stands as a thriving sector with projected revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27% until 2028. Juices offer a convenient means of consuming bioactive compounds and essential nutrients crucial for human health. However, conventional thermal treatments employed in the juice and beverage industry to inactivate spoilage and pathogenic microorganisms, as well as endogenous enzymes, can lead to the degradation of bioactive compounds and vitamins. In response, non-thermal technologies have emerged as promising alternatives to traditional heat processing, with pulsed electric field (PEF) technology standing out as an innovative and sustainable choice. In this context, this comprehensive review investigated the impact of PEF on the microbiological, physicochemical, functional, nutritional, and sensory qualities of vegetable and fruit juices. PEF induces electroporation phenomena in cell membranes, resulting in reversible or irreversible changes. Consequently, a detailed examination of the effects of PEF process variables on juice properties is essential. Monitoring factors such as electric field strength, frequency, pulse width, total treatment time, and specific energy is important to ensure the production of a safe and chemically/kinetically stable product. PEF technology proves effective in microbial and enzymatic inactivation within vegetable and fruit juices, mitigating factors contributing to deterioration while maintaining the physicochemical characteristics of these products. Furthermore, PEF treatment does not compromise the content of substances with functional, nutritional, and sensory properties, such as phenolic compounds and vitamins. When compared to alternative processing methods, such as mild thermal treatments and other non-thermal technologies, PEF treatment consistently demonstrates comparable outcomes in terms of physicochemical attributes, functional properties, nutritional quality, and overall safety.
... Nevertheless, the SC-CO 2 treatment has not been considered in that study because the literature is scarce and the data available for microbial inactivation are very low in comparison to the other technologies. According to Bocker and Silva 11 , CO 2 stands out as the best cost-benefit among supercritical fluids since it has a low cost and is non-toxic. The critical conditions of CO 2 (73,8 Bar and 31°C) are moderate compared to those of other fluids used in the supercritical state. ...
Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO2 and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) between 20 and 70 min were tested in a central composite rotational design. Seventeen trials were performed, comprising three replicates at the central points. Counts of aerobic mesophiles, molds and yeasts, lactic acid bacteria and coliforms at 45 °C, determination of polyphenol oxidase (PPO) and peroxidase (POD) activities, and measurement of color parameters in freshly extracted and processed juice’s samples were carried out. The pH of fresh and processed juice varied between 4.6 and 6.0, and between 4.6 and 6.3, respectively. The number of decimal reductions achieved in mesophiles, molds and yeasts, lactic acid bacteria and coliforms varied between 0.1 and 3.9, 2.1 and 4.1, 0.0 and 2.1, and 0.3 to 2.5, respectively. The percentages of PPO reduction ranged from 3.51% to 64.18%. Regarding the POD, reductions between 0.27% and 41.42% were obtained. Color variations between fresh and processed samples varied between 2.0 and 12.3. As for mesophiles, molds and yeasts reduction, and soluble solids variation, none of the variables or their interactions were significant. In terms of polyphenol oxidase (PPO) reduction, only t was significant; however, T, t, and the interaction between them significantly affected the peroxidase (POD) reduction. In regards to pH variation, P, and the interaction between T and t were significant. P, T, t, and the interaction between T and t played a significant effect on color. The combination of mild temperatures and SC-CO2 can be potentially used for cane juice preservation.
... These plant-based dairy alternatives serve as a viable option to meet the demand for non-dairy milk-like beverages. Moreover, the production chain of plant-based dairy alternatives is environmentally friendly and supports lower carbon emissions compared to dairy products (Bocker and Silva, 2022). One of the fundamental objectives concerning plant-based dairy substitutes, which have a long history of consumption, has been to mimic animal milk. ...
... Milk, essential for the propagation of the human species, is rich in proteins, lipids, carbohydrates, vitamins, and essential minerals for human health (Velangi and Savla, 2022;Baysal, 2014). Due to its high nutritional value, cow's milk is considered a staple food in numerous diets, encompassing almost every nutrient necessary for the human body (Bocker and Silva, 2022). ...
... Coconut milk has higher fat and calorie content compared to other plant-based milk alternatives and cow's milk (Abdullah et al., 2018). It is rich in minerals such as magnesium, iron, calcium, potassium, zinc, and copper, making it a suitable alternative plant-based dairy product for those with lactose intolerance (Bocker and Silva, 2022). Coconut is a good source of dietary fiber and is also rich in vitamins (C and E). ...
PLANT-BASED DAIRY PRODUCTS in NUTRITION
... Bunun sebeplerinden birisi hayvancılığın, sürdürülebilir üretim yöntemleri yönünden yetersiz olması sebebiyle Dünya çapında sera gazı emisyonuna büyük oranda katkı sağlayarak insan sağlığı ve çevre açısından meydana getirdiği zarardır (Alae-Carew vd., 2022;Boeck vd., 2021;Paul vd., 2020). Hayvan sütü tüketimine alternatif ürünleri tercih eden tüketicilerin bir kısmı da dünya nüfusunun yaklaşık %65'ine karşılık gelen ve laktaz (β-galaktozidaz) enziminin eksikliğine bağlı olarak laktozu sindiremeyen laktoz intolerans bireylerdir (Aydar vd., 2020;Prasad ve Shivay, 2020;Silva vd., 2020;Bocker ve Silva, 2022;Dewiasty vd., 2021;Catanzaro vd., 2021). Süt proteinlerinin bağışıklık sistemi tarafından yabancı madde olarak algılanıp, vücudun reaksiyon gösterdiği süt proteini alerjisi olan bireylerde ise durum daha ciddidir (Prasad ve Shivay, 2020;Silva vd., 2020). ...
... Ekstraksiyon aşaması, son ürünün bileşimi için oldukça önemlidir. Sıcaklık uygulamaları, enzim kullanımı veya ortamın pH değerinin değiştirilmesi ile verim artışı sağlanabilir (Jurado, 2023;Bocker ve Silva, 2022;Makinen vd., 2016). Bikarbonat veya NaOH ilavesi ile bazik bir pH değerinde çalışılarak proteinlerin ekstraksiyon kapasitesi artırılabilir fakat bu işlem sonrasında bir nötralizasyon işlemi gereklidir (Nawaz vd., 2022;McHugh, 2018;Yadav vd., 2017). ...
Sütün besleyici birçok faydasına rağmen son yıllarda bazı tüketiciler tarafından süt alternatifi ürünlere eğilim artmıştır. Etik, çevresel nedenler, hayvan refahı ve sağlık sorunları sebebiyle hayvansal gıda tüketmeyen kitle tarafından hayvan sütüne alternatif olan bitkisel bazlı ürünler tüketilmektedir. Bitki bazlı alternatif ürünler diyet lifleri, mineraller, vitaminler ve antioksidan maddeler açısından sağlık üzerine olumlu katkı sağlamakla birlikte ticari bitki bazlı alternatif ürünler bazı besin bileşenleri açısından yetersizdir. Ayrıca söz konusu ürünler renk ve kıvam özellikleri yönünden inek sütüne benzemesine rağmen tat ve aroma özellikleri açısından yetersizdir. Bitki bazlı alternatifler katı partiküller, proteinler, yağ kürecikleri ve nişasta granüllerini içeren kolloidal sistemlerdir. Üretim basamakları temelde ön işlemler, öğütme, süzme, katkı maddeleri ilavesi, homojenizasyon ve pastörizasyon aşamalarını kapsamaktadır. Son ürünün besin bileşimi ve koloidal stabilitesi büyük ölçüde hammadde bileşenlerine, işleme koşullarına ve depolamaya bağlı olarak değişmektedir. Bu derlemede, bitki bazlı alternatif ürünlerin bileşim özellikleri ve üretim teknolojisi hakkında önceki araştırmalar incelenmiş ve bulguları özetlenmiştir.
... Although milk is consumed as a beverage, it is also added to various beverages like coffee, smoothie. In addition, many dairy products such as ice cream, yogurt, cheese and butter are produced from cow's milk (Bocker and Silva, 2021). But, due to problems such as lactose intolerance and milk allergy caused by cow's milk consumption, the demand for alternative milk of plant-based has increased worldwide (Vanga and Raghavan, 2018). ...
Malnutrition and micronutrient deficiencies are observed among people in many developing countries. The high cost of cow's milk and poverty make it difficult for people to access nutritious food. For this reason, low-cost foods that can be an alternative to cow's milk are important. In addition, the fact that cow's milk causes lactose intolerance, high cholesterol, constipation and bloating in some individuals has led people to other alternatives. Apart from these, alternatives for vegan individuals have begun to be considered. All these reasons have increased the demand for alternative milk of plant origin worldwide. Plant-based milks have been the subject of research with different names in the literature. For example: vegetable milk, non-dairy milk, imitation milk, dairy substitute. This review is focused on comparing nutrient composition of cow's milk and plant-based milk alternatives.
... Pre-treatment of plant materials may include hydration, blanching, ultrasonic treatment, roasting and cryopreservation. 24 Ultrasonic treatment is a kind of mechanical non-thermal treatment, the effect of which is due to acoustic cavitation. Previous studies have shown that ultrasonic treatment increases the resistance of vegetable milk to phase separation, increases the Brix yield of solids and improves the colloidal stability of the emulsion, but leads to partial protein denaturation. ...
BACKGROUND
Pre‐treatment of plant materials is essential in producing plant‐based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre‐treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low‐temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics.
RESULTS
It is shown that by applying a certain kind of pre‐treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre‐treatment allows increasing of polyphenol content by an average of 15–20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre‐freezing at a temperature regime of −17 and –85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30–100%, depending on the plant material.
CONCLUSION
Pre‐treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro‐ and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.
... Despite the clear importance of plant-based products' sensory quality optimisation, until now, literature reviews have mainly focused on nutritional, technological and sustainability aspects by analyzing plant-based alternatives (McClements and Grossmann, 2021a,b;Lima et al., 2022;Sridhar et al., 2022) or focusing on a single product type, such as plant-based dairy (McClements et al., 2019;Silva et al., 2020;Bocker and Silva, 2022;Craig et al., 2022), plant-based meat (Singh et al., 2021;Ishaq et al., 2022;Tyndall et al., 2022;Andreani et al., 2023) and plant-based seafood analogs (Kazir and Livney, 2021;Nowacka et al., 2023). ...
... These techniques allow the formation of meat-like fibrous structures, thus contributing to the bite-feeling, elasticity/firmness and sensory attributes of the product (Ahmad et al., 2022). For plant-based milk, in addition to more classical techniques such as homogenisation and pasteurization, more innovative techniques are being developed such as for example, high-intensity ultrasound, high-pressure processing, pulsed electric field, supercritical carbon dioxide, ultraviolet radiation, microwave heating, and ohmic heating (Bocker and Silva, 2022). In general, these innovative heat treatments have the advantage of reducing the occurrence of Maillard reactions and improving nutritional quality by preserving heat-sensitive compounds (Bocker and Silva, 2022). ...
... For plant-based milk, in addition to more classical techniques such as homogenisation and pasteurization, more innovative techniques are being developed such as for example, high-intensity ultrasound, high-pressure processing, pulsed electric field, supercritical carbon dioxide, ultraviolet radiation, microwave heating, and ohmic heating (Bocker and Silva, 2022). In general, these innovative heat treatments have the advantage of reducing the occurrence of Maillard reactions and improving nutritional quality by preserving heat-sensitive compounds (Bocker and Silva, 2022). ...
Introduction
Over the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated.
Methods
The systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs.
Results and discussion
Results showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.
