Issue 2, 2024

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Abstract

Lactose intolerance affects about 68–70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.

Graphical abstract: Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Article information

Article type
Review Article
Submitted
30 септ. 2023
Accepted
19 дек. 2023
First published
20 дек. 2023

Food Funct., 2024,15, 460-480

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

I. Andressa, G. Kelly Silva do Nascimento, T. Monteiro dos Santos, R. D. S. Rodrigues, D. de Oliveira Teotônio, L. M. Paucar-Menacho, V. Machado Benassi and M. Schmiele, Food Funct., 2024, 15, 460 DOI: 10.1039/D3FO04199A

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements