Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
Por:
Hidalgo-Fuentes B., de Jesús-José E., Cabrera-Hidalgo A.D.J., Sandoval-Castilla O., Espinosa-Solares T., González-Reza R.M., Zambrano-Zaragoza M.L., Liceaga A.M., Aguilar-Toalá J.E.
Publicada:
1 ene 2024
Resumen:
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits. © 2024 by the authors.
Filiaciones:
Hidalgo-Fuentes B.:
Licenciatura en Ciencia y Tecnología de Alimentos, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Panteón, Estado de Mexico, Lerma de Villada, 52005, Mexico
de Jesús-José E.:
Licenciatura en Ciencia y Tecnología de Alimentos, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Panteón, Estado de Mexico, Lerma de Villada, 52005, Mexico
Cabrera-Hidalgo A.D.J.:
TecNM-Instituto Tecnológico Superior de Tlatlauquitepec (ITSTL), Carretera Federal Amozoc-Nautla km 122+600 Almoloni, Tlatlauquitepec, Puebla, 73907, Mexico
Sandoval-Castilla O.:
Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Estado de Mexico, Texcoco, 56230, Mexico
Espinosa-Solares T.:
Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Estado de Mexico, Texcoco, 56230, Mexico
Agricultural Research and Extension Center, Southern University, Baton Rouge, 70813, LA, United States
González-Reza R.M.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, Cuautitlán Izcalli, 54714, Mexico
Zambrano-Zaragoza M.L.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, Cuautitlán Izcalli, 54714, Mexico
Liceaga A.M.:
Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall, West Lafayette, 47907, IN, United States
Aguilar-Toalá J.E.:
Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10. Col. El Panteón, Estado de México, Lerma de Villada, 52005, Mexico
gold, All Open Access; Gold Open Access
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