Plant-based milk: unravel the changes of the antioxidant index during processing and storage – a review

Tong, Shi‐Cheng; Siow, Lee Fong; Tang, T. K.; Lee, Yee Ying

doi:10.1080/10408398.2022.2143477

Cited by 4 publications

(1 citation statement)

References 101 publications

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“…Studies on HPH’s effect on the AC of other plant-based beverages are scarce, and they were mainly reported only for processed fruit juices; authors reported that HPH processing produced a better preservation of their antioxidant capacity (AC) than the thermal process [ 6 ]. However, an opposite effect or no differences were also reported between HPH and pasteurization in smoothies (milk and fruit juices) [ 43 , 51 , 52 ]. These changes could be attributed to the fact that certain antioxidant compounds are degraded during processing, but others could increase via antioxidant compound release after cell wall disruption caused by HPH and thermal processing.…”

Section: Resultsmentioning

confidence: 99%

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

et al. 2023

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High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food.

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Section: Resultsmentioning

confidence: 99%

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

et al. 2023

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Dairy milk: There are alternatives but no equivalents

Beckett,

Cassettari,

Starck

et al. 2024

Food Science & Nutrition

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Dairy milk is a core food in many food‐based guides to healthy eating. However, plant‐based milk alternatives are becoming increasingly available as substitutes. While these products serve a subset of the population unable or unwilling to consume milk, plant‐based milk alternatives can be perceived by consumers as direct equivalents, or even more healthful alternatives to dairy milk. This commentary addresses the significant differences in nutrient content that may have implications for the intake of key nutrients in the case of direct substitutions. Furthermore, while there is a significant body of knowledge demonstrating the significant health benefits associated with dairy milk consumption and a small number of potentially negative associations, there is a paucity of data on the health benefits of plant‐based milk alternatives directly. A “health halo” may exist based on matching individual nutrients through fortification, lower energy levels, and the health properties of the unprocessed raw characterizing ingredients of plant‐based milk alternatives. This may mislead consumers regarding healthfulness. Similarly, environmental attributes based on volumes of production, without considering contribution to nutrients, may also skew consumer perception. Positioning of plant‐based milk alternatives in food‐based dietary guidelines, marketing, and personal recommendations should acknowledge the differences in nutritional, bioactive, and health properties between plant‐based milk alternatives and dairy milk to ensure appropriate adaptations are made to account for shortfalls in nutrients.

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Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk

Luo,

Bao,

Zhu

2024

Food Chemistry

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Plant-based milk: unravel the changes of the antioxidant index during processing and storage – a review

Cited by 4 publications

References 101 publications

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage

Dairy milk: There are alternatives but no equivalents

Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk

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