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Nowadays, the consumption of functional foods, such as plant‐based beverages, is increasing due to their health‐promoting properties. The low extraction yield of nutritional and functional components is considered a major challenge during the production of sorghum‐based beverages (SBB), as well as their sensorial properties. This investigation studied the effects of various treatments (acidic using phosphoric acid, enzymatic using α‐amylase, germination, germination‐acidic, germination‐enzymatic, and acidic‐enzymatic) on the functional, nutritional, and sensorial properties of SBB. The two‐stage acidic‐enzymatic treatment demonstrated the highest extraction yield, dry matter, ash, carbohydrates, and reducing sugar contents, as well as the lowest starch content (p < .05). Furthermore, the highest protein content (0.98%) was achieved by the germination treatments of sorghum grains. While the highest fat content was achieved by the acidic treatment (1.38%), the germination‐acidic treatment exhibited the highest energy value (26.02 kcal/100 mL). Moreover, the total phenolic content of the acidic‐enzymatic treatment (44.56 mg GAE/L) was significantly higher than that of other treatments. However, all treatments demonstrated lower antioxidant properties compared to the control treatment (142.85 mg BHT eq./L). Furthermore, the sensory evaluation of the germination and germination‐enzymatic treatments showed acceptable scores (≥7) for consumers. In conclusion, the results indicated that the two‐stage treatments of sorghum, especially the acidic‐enzymatic treatment, were more effective than single treatments for the extraction of functional and nutritional components during the production of SBB. Sorghum beverages produced by phosphoric acid, germination, α‐amylase, and two‐stage combinations of those showed higher beverage and protein extraction yields. All treatments showed higher total phenolic content but lower antioxidant activity. The consumer acceptability of all tretaments increased.

The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow’s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6–183 Kcal/100 mL for energy value; 0.00–22.29 g/100 mL for carbohydrate; 0.06–12.43 g/100 mL for protein; 0.00–19.00 g/100 mL for lipid; 0.00–4.40 g/100 mL for dietary fiber; 0.00–1252.94 mg/100 mL for calcium; 0.04–1.40 mg/100 mL for iron; 0.84–10,178.60 mg/100 mL for magnesium; 0.00–343.43 mg/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow’s milk nutrients. However, studies have pointed out differences in their qualities/types. Thus, attention is needed when replacing milk with these alternatives.

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

Concerns about environmental impact and sustainability, animal welfare, and personal health issues have fueled consumer demand for dairy alternatives. The aim of this study was to conduct a cross-sectional survey of plant-based non-dairy beverages from three different continents (USA, Australia, and Western Europe) to assess their nutritional content and health profile. A total of 148 non-dairy beverages were analyzed from the nutrition label and ingredients listed on the commercial package or from the information located on the website of the manufacturer or retailer. The different types of beverages were extracts of nuts or seeds (n = 49), grains (n = 38), legumes (n = 36), coconut (n = 10), and mixed blends (n = 15). On average, the plant-based beverages generally scored well in terms of not containing high levels of sodium, saturated fat, or calories. Over half of the beverages were fortified with calcium to levels equal to or greater than that of dairy milk. The protein content varied from 0 to 10 g/serving. Levels of vitamin D and B12 fortification were quite low. Consumers should be informed of the nutritional profile and potential health benefits of plant-based dairy alternatives as the nutritional content can vary greatly between the different types of beverages.

This study aimed to evaluate the influence of potential functional ingredients—green banana starch, green banana pulp flour or whole green banana flour—on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44–2.81 g/100 g), fibre (1.53–2.32 g/100 g), resistant starch (0.15–0.33 g/100 g) and ash (0.36–0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75–4.97 mg/100 g), gallic acid (0.29–0.52 mg/100 g) and ferulic acid (0.17–0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers.

Plant‐based beverages (PBBs) have attracted considerable attention from the global dairy industry as a viable substitute to the milk industry due to their sustainability, nutritional value, and economics. An emerging trend is PBBs, which can be an affordable option for low‐income populations in developing nations and in areas where there is a limited supply of cow's milk. The PBB market is projected to reach a value of$7.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 10.3% from 2023 to $ 2.8 billion in 2022. The increase of vegans around the world is the main factor propelling the PBB market's expansion. Cereals, legumes, nuts, and seeds are the sources that may be utilized for manufacturing vegetal beverages. The present possibilities and obstacles related to PBB development are explored in this review. This review summarizes novel insights on PBB, the use of novel ingredients, traditional and technologically advanced methods, health benefits, and risks related to consuming these beverages. This comprehensive review also briefly describes the production processes utilized for producing PBBs, the bioavailability of nutrients, their impact on gut microbiota, and the sustainability of PBBs for the circular economy. These insights are intended to assist scientists and food producers in choosing and refining appropriate processing techniques to enhance the nutritional attributes, shelf life, and consumer acceptability of PBBs. Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios, and cashews) Fingerprinting techniques Raman spectroscopy High‐resolution mass spectrometry Conventional techniques Pasteurization, thermization, and ultra‐high temperature Emerging techniques High hydrostatic pressure, ultrasound, cold plasma and pulsed electric field Health concerns: Microbiological, Mycotoxin, Allergens, Antinutritional Regulatory bodies and labelling European union (EU), Food Safety and inspection Service (FSIS) and Codex Alimentarius commission, Food and drug administration (FDA) Sustainability and environmental impact ↓carbon footprint ↓ land use ↓ global warming potential.

This study aimed to analyse young consumers’ behaviour in Poland toward the consumption of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut beverages and their mixtures. Quantitative analysis of sensory desirability and sensory profiling were employed to evaluate plant-based beverages. The study was conducted among young people (aged 18–35) who declared a vegan or omnivorous diet. It was found that the most frequently consumed beverages included oat and soy beverages, both among vegan and traditional (omnivorous) young groups. A significantly lower frequency of plant-based beverage consumption was confirmed in the group of people with an omnivorous diet. The taste characteristics in plant-based beverages are a key factor in driving sensory desirability among young consumers. Analysis of the influence of respondents’ declared diet and gender revealed no significant differences in the desirability of the taste of the plant-based beverages. The consumers rated the coconut, pea, macadamia, oat, and rice–coconut beverages as the most desirable in terms of taste. The lowest taste desirability was confirmed for the soy drink despite its high reported consumption. The importance of this study focused on the local market development in vegan food, as well as its potential due to further consumer expectations.

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification.

Plant-based beverages can be a healthier alternative for people with dietary restrictions, however, enhancement of their shelf life without affecting their nutritional value is quite complicated. High-pressure processing (HPP) might be a better solution for this concern. In this study, the impact of HPP (100–600 MPa) and thermal processing (63 °C, 30 min) on the shelf life and quality of coconut-cashew nut milk (CCM) beverage was analyzed for 21 days at refrigerated condition (4 ± 2 °C). Among the processing conditions, HPP at 550 MPa for 2 min was found to be suitable to ensure microbial safety and overall quality of CCM beverage. The HPP treatment provided better retention of total phenolic content (4.16 mg gallic acid equivalent (GAE)/g) and antioxidant capacity (74.80%) than thermal processing. Both HPP and thermal processing exhibit a similar content of total carbohydrates and fat, however, a significant (p < 0.05) decrease in protein was observed in HPP-treated samples. Further, HPP-treated samples showed higher K, Ca, and P contents. Microstructure analysis revealed the formation of aggregates in HPP-treated samples during storage, which was further confirmed by an increase in average particle size and zeta potential. The study revealed that HPP could be a better alternative technology to achieve a high shelf life for plant-based beverages without affecting their quality and sensory parameters.

This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results demonstrated that QJ served as an excellent substrate for LAB growth, with viable counts of all three LAB exceeding 8.5 log CFU/mL after fermentation. Fermentation significantly reduced soluble sugar contents while increasing organic acids levels. A slight enhancement in ABTS radical scavenging capacity was also observed. Electronic tongue (E-tongue) analysis revealed that LAB fermentation markedly decreased bitterness and enhanced sourness, sweetness, and umami, thereby improving the overall taste profile. Furthermore, electronic nose (E-nose) and HS-SPME-GC-MS analyses indicated distinct alterations in odor characteristics post-fermentation. A total of 87 volatile compounds were identified, with alcohols constituting the predominant group. Compared to the other two strains, Lactiplantibacillus plantarum CAU808 demonstrated superior fermentation performance and more favorable flavor characteristics. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages.