Insights and Perspectives on Plant-Based Beverages

被引:8
|
作者
Popova, Aneta [1 ]
Mihaylova, Dasha [2 ]
Lante, Anna [3 ]
机构
[1] Univ Food Technol, Econ Fac, Dept Catering & Nutr, Plovdiv 4002, Bulgaria
[2] Univ Food Technol, Technol Fac, Dept Biotechnol, Plovdiv 4002, Bulgaria
[3] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAFN, Agripolis, I-35020 Legnaro, Italy
来源
PLANTS-BASEL | 2023年 / 12卷 / 19期
关键词
plant nutrition; dietary habits; beneficial nutrition; antioxidants; sustainability; MILK;
D O I
10.3390/plants12193345
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.
引用
收藏
页数:12
相关论文
共 50 条
  • [41] Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens
    Anjos, Ofelia
    Pires, Patricia C. P.
    Goncalves, Joana
    Estevinho, Leticia M.
    Mendonca, Antonio G.
    Guine, Raquel P. F.
    FOODS, 2024, 13 (20)
  • [42] Selenium micro-encapsulation: Innovative strategies for supplementing plant-based beverages
    da Paixao Teixeira, Jose Luan
    Rebellato, Ana Paula
    Milani, Raquel Fernanda
    Alvim, Izabela Dutra
    Morgano, Marcelo Antonio
    FOOD CHEMISTRY, 2025, 465
  • [43] Regulated and emerging mycotoxins occurrence in plant-based beverages from the Italian market
    Torrijos, Raquel
    Mihalache, Octavian Augustin
    Dall'Asta, Chiara
    FOOD CONTROL, 2025, 170
  • [44] Physicochemical analysis of thermally treated commercial plant-based beverages coffee added
    Francisquini, Julia d'Almeida
    Altivo, Ramon
    Medina Diaz, Cristian Camilo
    da Costa, Juliana de Carvalho
    Kharfan, Daniela
    Stephani, Rodrigo
    Perrone, Italo Tuler
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (12) : 3191 - 3199
  • [45] Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
    Hidalgo-Fuentes, Belen
    de Jesus-Jose, Edgar
    Cabrera-Hidalgo, Anselmo de J.
    Sandoval-Castilla, Ofelia
    Espinosa-Solares, Teodoro
    Gonzalez-Reza, Ricardo. M.
    Zambrano-Zaragoza, Maria L.
    Liceaga, Andrea M.
    Aguilar-Toala, Jose E.
    FOODS, 2024, 13 (06)
  • [46] Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling
    Perez-Rodriguez, M. L.
    Serrano-Carretero, A.
    Garcia-Herrera, P.
    Camara-Hurtado, M.
    Sanchez-Mata, M. C.
    FOOD RESEARCH INTERNATIONAL, 2023, 173
  • [47] An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk
    Fructuoso, Isabel
    Romao, Bernardo
    Han, Heesup
    Raposo, Antonio
    Ariza-Montes, Antonio
    Araya-Castillo, Luis
    Zandonadi, Renata Puppin
    NUTRIENTS, 2021, 13 (08)
  • [48] Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value
    Grau-Fuentes, Eva
    Rodrigo, Dolores
    Garzon, Raquel
    Rosell, Cristina M.
    JOURNAL OF FUNCTIONAL FOODS, 2023, 106
  • [49] Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages
    Oh, Young Joo
    Kim, Tae Seok
    Moon, Hwang Woo
    Lee, So Young
    Lee, Sang Yun
    Ji, Geun Eog
    Hwang, Keum Taek
    MOLECULES, 2020, 25 (21):
  • [50] Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds
    de la Fuente-carmelino, Luciana
    Anticona, Mayra
    Ramos-Escudero, Fernando
    Casimiro-Gonzales, Sandra
    Munoz, Ana Maria
    BEVERAGES, 2025, 11 (01):