Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Newman

Comp Rev Food Sci Food Safe

2019

286

174

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

Section: Oral Processing Sensory Properties and Physiological Responsementioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Newman

Comp Rev Food Sci Food Safe

2019

286

174

“…The results show that barley samples are significantly different from all other classes of milks for the contents of CAD, HIS and TYR. Rice milk (the best-selling cereal milk [9]) shows significant differences of His content with samples of millet, quinoa and spelt milk.…”

Section: Discussionmentioning

confidence: 99%

“…Oil, flavorings, sugar, and stabilizer are the most common ingredients added. Homogenization and ultra-high temperature (UHT) treatments (rarely pasteurization) are performed to improve suspension quality and microbial stability [9]. Soybean milk is the most ancient and widespread non-dairy milk.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Biogenic Amines Determination in “Plant Milks”

et al. 2019

Plant milks" are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogenic amines (histamine, serotonin, spermine, spermidine, putrescine, β-phenylethylamine, cadaverine, tyramine) through a RP-HPLC/FD method with a pre-column derivatization. Biogenic amines are ubiquitous compounds, produced by the decarboxylation of the respective amino acids and they have been proposed as quality and safety markers of different foods and beverages. In the analyzed samples, the total biogenic amines content ranged from a minimum of 1.92 mg/L, to a maximum of 9.27 mg/L. The main biogenic amine found in the samples was histamine. The results show a low content of biogenic amines in all types of analyzed products. This ensures the quality and safety of cereal and pseudo-cereal milk samples.

Journal of Texture Studies

“…Plant proteins have increasingly been the subject of interest in the food industry, as consumer trends have shifted toward increased consumption of plant-based foods (Jeske, Zannini, & Arendt, 2018). Legume proteins are particularly appealing, as legumes are naturally relatively high in protein (~20% dry weight basis, ranging as high as 38-40% dry weight basis for soybean and lupin) (Benjamin, Silcock, Beauchamp, Buettner, & Everett, 2014;Duranti, 2006), and global production has been increasing over the last several decades (Nedumaran et al, 2015).…”

mentioning

confidence: 99%

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

Hopkins

Stone

Wang

et al. 2019

The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.