An Update on Plant-Based Functional Foods: Nutrition, Sensory, Nutraceutical and Biotechnology Potentials
Abstract
With the rise of vegan diets and increased reports of lactose intolerance, plant-based diets, including plant-based milk products (PBMP), offer an interesting alternative. In addition, PBMP, as a treasure trove of bioactive compounds, is reported to improve human health by promoting food sustainability, reducing environmental pollution, and supporting an eco-friendly approach. PBMP are milk analogues produced from plant sources, comprising dispersed particles of plant matrices. They are water-soluble extracts of plants formulated to mimic animal milk. A wide range of PBMPs that are convenient, affordable, sustainable, and rich in nutrients are now being developed by the food industry. The current review focuses on the current knowledge in this important area of food technology, with implications for improving nutrition and health. By reviewing the background literature on sources, the subsequent chapter focuses on the sensory and physico-chemical properties. The nutrition and health aspects, coupled with the bioavailability of these fortified milks, are discussed in detail. The biotechnological prospects and current trends form the last section. In summary, these plant-fortified milks are a complete package of health- and nutrition-promoting, environmentally sustainable milk products.
Keywords
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Introduction
The global population explosion is estimated to increase to about 10 billion people by 2050, and the nutrition transition is steadily putting more pressure on food supply worldwide (McClements et al., 2019). Furthermore, recent global developments such as war, drought, pandemics, and climate change call for a more robust food security system, capable of addressing the demand-supply chain needs while ameliorating climate change and mitigating environmental pollution. In this context, plant-based milk products (PBMP) are plant-based milk alternatives, comprising a colloidal system with a continuous phase consisting of water and particles in a dispersed phase. The dispersed particles include starch granules, protein fractions, lipid droplets and solid parts of plant matrices (Briviba et al., 2016; Bocker and Silva, 2022). They are water-soluble extracts of plants formulated to mimic animal milks, often considered as a healthy, animal welfare-friendly and sustainable alternative in human nutrition (McClements and Grossmann, 2021; Reyes-Jurado et al., 2021).
The production of PBMP is environmentally friendly, promoting reduced carbon emissions when compared to animal milk products, meat, eggs, fish and their derivatives (Poore and Nemecek, 2018). However, the qualities of PBMP are plant-specific, meaning the content varies among plant sources and even varieties; the environment in which it is grown impacts the nutritional, nutraceutical and sensory qualities. In this context, several reports have demonstrated the potential of these PBMP to meet human nutritional needs and promote health. A recent report indicated that the PBMP accounted for 40% of the over 5 billion total sales of the plant−based food market (Zheng et al., 2021). PBMP market value is estimated to reach US 5 billion total sales of the plant−based food market (Zheng et al, 2021). PBMP market value is estimated to reach US 30.79 billion by 2031 (Aydar et al., 2021).
Conclusion
This review has comprehensively examined the sources, production methods, nutritional and nutraceutical qualities, sensory attributes, bioavailability, and biotechnological advances of plant-based milk products. The evidence presented demonstrates that PBMP offer significant potential as functional foods that can contribute to human health, environmental sustainability, and food security. However, challenges remain, including improving protein quality, addressing antinutrient concerns, enhancing sensory properties, and ensuring the stability of fortified nutrients. Future research should focus on developing improved processing technologies, optimizing fortification strategies, understanding the mechanisms of bioactive compound bioavailability, and conducting rigorous clinical studies to validate the health benefits of PBMP. As the plant-based milk market continues to grow, continued innovation in food science and biotechnology will be essential to meet consumer demands for nutritious, sustainable, and delicious plant-based alternatives.
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