Plant-based Beverages Research Articles

Intoxication par vératre : description d’un cas grave et identification des alcaloïdes contenus dans la plante

ObjectiveConfusion between white veratrum and gentiana can lead to severe poisoning. We report the analytically documented case of a 34-year-old woman who ingested a ``homemade'' beverage prepared by maceration of a plant initially identified as gentiana. Clinical caseThe Lyon Poison Control Center was contacted by a patient reporting digestive disorders, dizziness, headache, visual hallucinations and sensation of heat with excessive sweating. The symptoms appeared after the ingestion of a glass of wine and a maceration based on a picked plant believed to be gentiana. The patient was hospitalized and presented arterial hypotension associated with bradycardia. Treatment with atropine and intravenous fluid allowed the recovery of the patient. Material and methodsThe plant-based beverage ingested by the patient was analyzed by the liquid chromatography screening method coupled to high resolution mass spectrometer (LC-HRMS). A hydroalcoholic solution of yellow gentiana was analyzed as a control. ResultsSeveral alkaloids were initially identified in the solution ingested by the patient because they were present in the screening database: jervine, cevadine and solanidine. Other characetristic alkaloids characteristic of veratrum were also found (veratramine, protoveratrine A and cyclopamine). DiscussionThe use of a screening method by CL-SMHR allowed the identification of alkaloids characteristic of white veratrum in the maceration ingested by the patient. These results and the patient's symptoms confirmed the confusion between gentiana and veratrum.

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

BackgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as “off-flavours” by consumers, while preferred fruity, buttery, and cheesy notes are missing. In this regard, fermentation of plant milk by lactic acid bacteria (LAB) appears to be an appealing option to improve aroma and taste.ResultsIn this work, we systematically studied LAB fermentation of plant milk. For this purpose, we evaluated 15 food-approved LAB strains to ferment 4 different plant milks: oat milk (representing cereal-based milk), sunflower seed milk (representing seed-based milk), and pea and faba milk (representing legume-based milk). Using GC‒MS analysis, flavour changes during anaerobic fermentations were studied in detail. These revealed species-related and plant milk-related differences and highlighted several well-performing strains delivered a range of beneficial flavour changes. A developed data model estimated the impact of individual flavour compounds using sensory scores and predicted the overall flavour note of fermented and nonfermented samples. Selected sensory perception tests validated the model and allowed us to bridge compositional changes in the flavour profile with consumer response.ConclusionSpecific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.

An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task

Plant-based alternatives are a growing market segment, but they have been found to be associated with different flavours, textures, and aftertastes than conventional dairy products. The aim of this study was to evaluate consumer perception of plant-based beverages’ (PBBs) and plant-based cheeses’ (PBCs) aftertaste. Two sensory trials were conducted: one investigating PBBs (n = 104) and the other PBCs (n = 109). In both trials, five different samples (PBBs or PBCs) were evaluated using nine-point hedonic scales, intensity scales and a word association task. The participants were asked to provide the first four words or phrases that described the aftertaste of each sample during the word association task. The results found that as the aftertaste intensity increased, the participant's overall liking of the food product decreased. Consumers preferred plant-based alternatives to have an aftertaste that mimics conventional dairy products. Consumers also identified mouthcoating and textural properties when describing the aftertaste of PBBs and PBCs. Lastly, a strong and lingering aftertaste was disliked by the consumers, while PBBs and PBCs with a quick and mild aftertaste were preferred.

Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)

Plant-based beverages are often poor in nutrients, and fermentation can be a tool to solve this issue. This work aimed to study the fermentation kinetics and symbiotic potential of kefir and kombucha in cashew nut beverages (CNB). Three samples were formulated with CNB, and each sample received a different inoculum: 100% kefir, 50/50% kefir, kombucha, and 100% kombucha. They fermented for 72 h at 28 °C, and aliquots were analyzed at different times. The mixed cultures did not influence the production of glucuronic acid, but it was more efficient in consuming oligosaccharides. No acute toxicity was reported with zebrafish, but open camp assay pointed to lower locomotor action in mixed and 100% kombucha samples, which suggests probiotic activity. The sugar contents got lower with time within the 50/50% sample. Fermented cashew nut-based beverages can be a healthy alternative to bring new flavors and textures to cashew nut based beverages, which can be explored in cooking and in the creation of new recipes.

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 °C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 °C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability.

Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

Plant-based beverages (PBB) market is largely growing. In this study, 136 beverages made of soy, oat, almond, rice, tigernut, and others (mixtures of various plant materials), from the Spanish market were evaluated through labelling information.Energy value and fat content were intermediate between skimmed and whole cow milk; while fatty acids profile was quite different. Carbohydrate content was usually higher than cow milk, and highly dependent on the addition of sugars. All products provided some dietary fibre. With the exception of soy-based drinks, samples presented lower protein and calcium content than milk (1/3 samples studied were Ca-fortified), and 23% were vitamin D enriched.The claim “No added sugars” was in more than 50% samples. A right labelling and nutritional education of consumers is essential to make adequate choices, since the appearing of many claims is not always indicative of a better-quality product.Plant-based beverages cannot be considered as an alternative to milk, but as a different product, with their own nutritional and functional entity. Their inclusion in a diversified balanced diet can provide interesting functional components, such as soluble fibre or unsaturated fatty acids (mainly soybean and almond drink), which can help improve the health status of the population.

Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

Despite the market expansion of plant-based beverages (PBB) there is limited information about what is driven the market and the nutritional status of the existing beverages. The objective was to identify the existing gaps in the PBB market with particular emphasis on their composition and nutritional value. PBB are mainly based on individual flour/powder and blends and sunflower oil is frequently present, besides gellan gum to stabilize the emulsion. In general, PBB are low calorie drinks (10–84 Kcal/ 100 mL), with low amount of saturated fat (0.1–1.90 g/ 100 mL) and fibers, and large variation in proteins (0.1–12 g/ 100 mL). The calcium fortification of PBB is comparable to the calcium levels of whole cow's milk, although the vitamin fortification is low. Analysis reveals that salt and oil reduction, as well as fibers enrichment might drive future innovations.

Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

Through the last years consumers have shown a growing interest in minimally processed foods with clean labels that not only satisfy basic nutrition but also provides health-benefits. This has motivated scientists and technologists to find optimal combination of ingredients and novel technologies to produce functional products with attractive sensory properties. Red prickly pears (RPP) and soymilk (SM) have been recognized as rich sources of antioxidant compounds with health properties. Moderate intensity pulsed electric fields (MIPEF) application in plant-based foods increases phytochemicals content through stress induction or improved extraction yields. Hence, the aim of this work was to enhance the bioactive compounds content of RPP and SM by MIPEF and use them for the development of a plant-based beverage with potential health-benefits. Results indicated that MIPEF-processing increased the bioactive compounds content of RPP and SM, resulting in a plant-based beverage with higher concentration of total phenolic compounds (16%), betalains (7.2%) and isoflavones (7.4%) than the control-beverage. Furthermore, MIPEF application to the ingredients did not affect physicochemical attributes of the beverage, obtaining an appealing product with potential health-attributes. Industrial relevancePulsed electric fields processing at moderate intensities (<5 kV/cm) might be a potential way to enhance the phytochemicals concentration of plant-based ingredients used for the development of beverages with clean-labels, minimally processed and potential health benefits. This kind of products could satisfy current consumers' demand in special situations of health. However, further research must continue to better understand the mechanisms occurred during processing and to find the best processing parameters for different raw materials.

Lipidomics of coconut, almond and soybean milks - Comprehensive characterization of triacylglycerol class and comparison with bovine milk

Nowadays, plant-based milk consumption, as part of a healthy diet, is continuously increasing. In this paper, for the first time a lipidomic analysis on molecular species of triacylglycerol (TG) fraction of plant-based beverages (almond, soy, coconut) was performed by liquid chromatography quadrupole time-of-flight mass spectrometry. A total of 557 TG molecular species was measured, showing significantly different profiles between milk alternatives, compared with bovine milk. The most abundant TG molecular species were TG 18:1_18:1_18:1 and 18:1_18:1_18:2 for almond, TG 18:2_18:2_18:2 and 16:0_18:2_18:2 for soy, TG 12:0_10:0_12:0 and 12:0_12:0_14:0 for coconut. Unconventional fatty acids were detected in almond and soy. The main TG with ethereal linkage were TG-O 56:2, TG-O 56:4, and TG-O 56:5, while the main oxygenated TG was TG 54:5;1O. A total of 30 molecular species were identified as biomarkers for milk differentiation by principal component analysis, providing an interesting support for milk authentication and detection of adulteration on a larger sampling.

Quality assessment of japonica brown rice J02 (Oryza sativa L. J02) and its hydrolysis ability for the production of a rice-based drinkcontaining an abundance of dextrin

Plant-based beverages have become very popular in recent emerging markets. Brown rice milk offers several important health benefits because of its various nutritional ingredients such as proteins, carbohydrates, gamma-aminobutyric acid (GABA), and essential vitamins and minerals. Brown rice milk is also low in fats and cholesterol and free of lactose. In this study, japonica brown rice J02 from Thanh Hoa Province presented high nutrition with high protein (8.6% dm) and lipid (2.2% dm) contents as calculated from dry matter and GABA contents of 32 mg/100 g, which is suitable for the plant-based milk processing. J02 rice is also capable of hydrolysis to obtain high molecular sugar in the liquor with slow digestion ability (dextrose equivalent - DE&lt;40) and high hydrolysis efficiency (up to more than 90%). The results obtained from HPLC analysis indicated that the hydrolysis conditions for the rice drink at 75oC and 150 g/l starch produced Spezyme alpha concentrations at 0.024%w/w and low content in low molecular oligosaccharide (DP&lt;10) in the solution. The results indicated that Japonica rice J02 is a good candidate for the production of a rice-based drink.

Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers.

The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow's milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow's milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow's milk.

Colour descriptors for plant-based milk alternatives discrimination.

Colour characteristics of plant-based milk alternatives (PBMAs: almond, coconut, cashew, oat, soy) were monitored during long-term storage to select suitable descriptors for PBMAs differentiation. All colour descriptors evaluated varied depending on the raw material used in the plant-based milk alternative production. Long-term storage of plant-based beverages resulted in slightly noticeable (0.5-1.5) and noticeable (1.5-3.0) colour changes. Based on all colour descriptors, an absolute differentiation of PBMAs according to the type of raw material and storage time was achieved using canonical discriminant analysis. The results also indicate the possibility of using colour descriptors to detect the addition of honey to these products. Statistical analysis identified yellowness, browning index and lightness as the most discriminating parameters.

Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

Consumption of plant-based milk replacers has increased in recent years due to health benefits, benefits attributed mainly to the content of phenolic compounds, fatty acids, or bioactive compounds with antioxidant activity. In this context, we proposed to obtain two types of less studied plant-based beverages, namely lupine and chickpea beverages, as well as the possibility of getting these beverages using germinated seeds and even obtaining probiotic drinks through fermentation with Lactobacillus plantarum 299v. To evaluate the quality of the obtained products, we determined their content of proteins, fatty acids, organic acids, volatile compounds, and phenolic compounds. We evaluated the antioxidant activity of the obtained herbal drinks, and a load of probiotic microorganisms present after the fermentation process. Both lupine and chickpeas are legumes with high protein content and a range of health benefits. Fermentation with L. plantarum introduces probiotic properties and enhances the nutritional profile of these beverages. Plant-based beverages inoculated with L. plantarum can offer a convenient way to incorporate probiotics into plant-based diets, providing consumers with the benefits of both plant-based nutrition and probiotic supplementation.

Comparison of nanofibers, microfibers, nano/microfiber graphene doped composites, molecularly imprinted polymers, and restricted access materials for on-line extraction and chromatographic determination of citrinin, zearalenone, and ochratoxin A in plant-based milk beverages

Several advanced sorbents for on-line extraction followed by chromatographic determination of citrinin, zearalenone, and ochratoxin A in a complex matrix of plant-based beverages from oat and rice milk have been compared. Twelve types of the fibrous sorbents, including polyethylene and polypropylene microfibers, polycaprolactone microfibers/polyvinylidene difluoride nanofibers composite, poly(3-hydroxybutyrate) microfibers, poly(3-hydroxybutyrate) microfibers/polypropylene microfibers composite, polycaprolactone nanofibers, polycaprolactone nanofibers doped with 7.7, 20.2, and 30.7% graphene, polyacrylonitrile nanofibers, polyurethane nanofibers, and polyamide 6 nanofibers were compared in terms of extraction recovery and cleanup efficiency with both the commercial restricted access media sorbent RP-18 ADS (RAM) and molecularly imprinted polymers (MIP). The MIP sorbent was a mixture prepared from commercial Affinimip selective for ochratoxin A and zearalenone, and home-made MIP for citrinin (1:1:1). The polymer fibers and the MIP mixture were filled in a cartridge similar in size to the commercial RAM column and the clean-up step as well as the subsequent chromatographic separation were optimized. The HPLC separation of mycotoxins was carried out using Kinetex Biphenyl (150 × 4.6 mm, core–shell particle size 5 µm) analytical column followed by fluorescence detection. The excitation and emission wavelengths were set at 335/497 nm for citrinin and ochratoxin A, and 270/458 nm for zearalenone, respectively. The mobile phase used for the gradient elution of the mycotoxins consisted of 0.5% aqueous formic acid and acetonitrile. The zearalenone contaminations found in plant-based beverages ranged from 9.5 to 14.6 μg L−1 and were within the tolerable limit defined by the European Union.

Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage

This study investigated the effects of fermentation with kefir grains on the nutritional composition, flavor, and physical stability of hemp seed, and explored its potential as a probiotic plant-based beverage. After fermentation of a homogenized hemp seed water suspension, the concentrations of organic acids (lactic, acetic, tartaric, butyric, succinic, and malic acids) increased. The content of nutritional components, amino acids, and free fatty acids increased, as well as the number (from 16 to 21) and concentrations of flavor compounds, such as alcohols, acids, and esters. Fermentation also increased the particle size, viscosity, and phase-separation resistance of the final product. Therefore, kefir grains improved the nutritional composition, flavor, and physical stability of the hemp seed beverage, indicating its potential as a functional beverage, and providing a theoretical basis for the development of plant-based fermented beverages.

Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

In this study, Pichia kluyveri (P. kluyveri) and Lactobacillus plantarum (L. plantarum) were sequentially inoculated into a plant-based beverage consisting of bananas, broccoli, and wolfberries. The physicochemical characteristics, functional components, and taste of it at different stages were determined. After 8-d fermentation, the viable counts of P. kluyveri and L. plantarum were 6.50 log CFU/mL and 8.43 log CFU/mL, respectively. The ethanol was <0.5 % (v/v). Compared with control group, the superoxide dismutase (SOD) activity increased by 96.08 folds and total phenolics content increased by 1.09 folds. The contents of lactic acid, protocatechuic acid, and chlorogenic acid exhibited an upgrade trend, whereas the contents of caffeic acid and malic acid presented a downward tendency. Some organic acids had positive correlations with sensory quality, especially sourness. In addition, the γ-amino butyric acid (GABA) concentration and antioxidant activity were also improved during fermentation. Results showed the nutritional functional properties and sensory quality of this beverage could be improved through co-fermentation of P. kluyveri and L. plantarum.

POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX

Recently, there has been a growing effort to include underutilised crops to food products. The potential of pseudocereal quinoa for the production of non-dairy plant-based beverages was investigated. Developed products were analyzed for nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with a commercial quinoa beverage. Quinoa beverages contained 0.60-0.63 g per 100 mL proteins, had a medium glycemic index and their energy values ranged from 113.14 to 120.79 kJ per 100 mL of beverage. For improvement sensory acceptance of beverages, these were sweetened with natural sweeteners with a low glycemic index (inulin or agave syrup). It was found that the final products had similar consistency as commercial quinoa drink, but showed a lower overall acceptance. Moreover, it was determined that the acceptance of beverages sweetened with agave syrup was higher than those sweetened with inulin. Due to the absence of gluten in quinoa and medium glycemic index of final products, the developed beverages can represent a new alternative for consumers with special nutritional needs. The addition of suitable ingredients may be recommended to improve their acceptance.

Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk

This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow’s milk and also thanks to their popularity in online distribution. This study compares the characteristics of the PBB assortment sold across 65 large-scale retail stores and on 74 websites. The comparison was made considering 15 product categories defined by main ingredient, packaging type, specialty, and claims found on labels. An ordered logit regression analysis was performed to understand how key product features positively or negatively influence the selling price. The results showed that online sales focus on describing plant-based beverages with characteristics that are closer to new consumer preferences (with labels such as “free from” products, “naturalness” of the product, and “health” characteristics). In both distribution channels, there were few products with packaging information related to nutritional characteristics, health benefits, and environmental sustainability, in contrast to the needs expressed by baby food purchasers. Additionally, the price analysis showed unexpected results: in fact, some products for which, according to the literature, consumers would be willing to pay a premium price, instead showed a lower retail price than the average price. These results could represent a concrete tool to improve the efficiency of promotional campaigns and communication strategies for baby food, optimising communication according to consumer needs.

Dietary recommendations in the prevention and treatment of osteoporosis.

This article presents the initial recommendations of the French Rheumatology Society (Société Française de Rhumatologie - SFR) and the Osteoporosis Research and Information Group (Groupe de Recherche et d'Informations sur les Ostéoporoses - GRIO) on the role of diet in the prevention and treatment of osteoporosis. The recommendations were produced by a working group composed of rheumatologists, physician nutrition specialists and a geriatrician. Fifteen (15) questions pertaining to "daily practices" were preselected by the working group. For the literature review, the working group focussed mainly on the effects of diet on bone mineral density (BMD) and fractures, and primarily on meta-analyses of longitudinal studies and dietary intervention studies. A Mediterranean-type diet and the daily consumption of 2 to 3 dairy products are recommended. Together, these provide the calcium and "high quality" protein required to maintain a normal calcium-phosphorus balance and bone metabolism, and are associated with lower fracture risk. Conversely, unbalanced Western diets, vegan diets, weight-loss diets in non-overweight individuals, alcohol consumption and daily consumption of sodas are advised against. In terms of the beneficial effects on bone mineral density and fracture risk, current scientific data are either insufficient or too divergent to recommend increasing or restricting the consumption of tea or coffee, vitamins other than vitamin D, vitamin D-enriched or phytoestrogen-rich foods, calcium-enriched plant-based beverages, oral nutritional supplements, or dietary sources of prebiotics and probiotics. These are the first set of recommendations addressing the role of diet in the prevention and treatment of osteoporosis. More research is necessary to direct and support guidelines.

Development of a fermented plant-based beverage from discarded bread flour

This work aimed to reuse bread flour from discarded bread as a substrate for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used to ferment beverages based on bread waste flour and water, with and without enzymes (α-amylase and β-glucoamylase) and with and without a desalting treatment. All the fermentations were carried out at 38 °C during 24 h. Microbial counts, pH and titratable acidity (TA) were determined at 0, 3, 6, 9 and 24 h and carbohydrates content at 0, 9 and 24 h. The pH, TA and water holding capacity (WHC) were also analysed at 15 and 21 days during the storage of the beverages. Both starters showed good growth during the first 9 h although Nu-trish® BY showed a slight decrease until the end of the fermentation. All the beverages reached pH levels lower than 4.1 after 24 h. Samples treated with enzymes achieved faster a higher acidity and a lower WHC. In general, salted samples showed higher maximum rates of growth (μmax) and maximum rates of pH reduction (Vmax pH red) and acidification (Vmax acid), as well as lower pH and WHC and higher TA, in all the studied analyses.