Plant-Based Dairy Alternatives-A Future Direction to the Milky Way

Recent developments, challenges, and prospects of dietary omega-3 PUFA-fortified foods: Focusing on their effects on cardiovascular diseases

Dietary omega-3 polyunsaturated fatty acids (Dω-3 PUFAs) have been extensively studied and have been proven to offer notable benefits for heart health. Scientific meta-analysis strongly endorses them as potent bioactive agents capable of preventing and managing cardiovascular diseases (CVDs). Fortification of foods with Dω-3 PUFAs is a potential strategy for enhancing Dω-3 PUFA intake in an effort to continue strengthening public health outcomes. This review analyzed recent trends in the fortification of foods with Dω-3 PUFAs in relation to technological developments, challenges linked to the method, and future scope. Additionally, recent clinical trials and research on the effect of Dω-3 PUFA-fortified food consumption on cardiovascular health are reviewed. Technological trends in fortification methods, namely microencapsulation- and nanoencapsulation, have made considerable progress to date, along with excellent stability in both processing and storage conditions and favorable bioaccessibility and sensory attributes of fortified foods. There is a tremendous deal of promise for cardiovascular health based on recent clinical trial findings that fortifying food with Dω-3 PUFAs decreased the incidence of heart disease, blood pressure, and lipid profiles. In summary, substantial progress has been made in addressing the challenges of Dω-3 PUFA fortification. However, further multidisciplinary research is needed to inculcate effectiveness toward achieving the maximum possible Dω-3 PUFAs to protect against the harmful effects of CVDs and continue global health progress.

Plant-based probiotic foods: current state and future trends

Abstract

Plant-based probiotic foods (PBPFs) have recently become a notable choice for many consumers. While less recognized than dairy products, these foods offer efficient alternatives for individuals with lactose intolerance, vegans, or those aiming for more sustainable dietary practices. Traditional fermented PBPFs, such as kimchi, sauerkraut, and kombucha, are part of cultures from different countries and have gained more significant popularity in recent years globally due to their peculiar flavors and health benefits. However, new plant-based probiotic products have also been studied and made available to consumers of the growing demand in this sector. Therefore, this review discusses trends in plant-based probiotic production, known benefits, and characteristics. Challenges currently faced in manufacturing, distribution, marketing, consumer acceptance, and legislation are also discussed.

Graphical abstract

The bubbly life and death of animal and plant milk foams

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.

Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium

This study examined the inactivation of spores of Bacillus licheniformis and Bacillus subtilis in four pea-based milk alternatives, semi-skimmed bovine milk and Brain Heart Infusion (BHI) broth to assess the matrix impact on the thermal inactivation of bacterial spores. Heat inactivation was performed with the method of capillary tubes in temperature range 97-110 °C. A four-parameter non-linear model, including initial level, shoulder duration, inactivation rate and tailing, was fitted to the data obtained. D-values were estimated and secondary ZT-value models were developed for both species. A secondary model for the shoulder length of B. licheniformis in a plant-based milk alternative formulation was built too. Models were validated at a higher temperature, 113.5 °C. D-values in the different matrices ranged between 2.3 and 8.2 min at 97 °C and 0.1-0.3 min at 110 °C for B. licheniformis. D-values for B. subtilis ranged between 3.9 and 6.3 min at 97 °C and 0.2-0.3 min at 110 °C. ZT-values in the different matrices ranged between 7.3 and 8.9 °C and 8.9-10.0 °C for B. licheniformis and B. subtilis, respectively. Significant differences in inactivation parameters were found within the pea-based formulations as well as when compared to bovine milk. Heat resistance was higher in pea-based matrices. Shoulders observed were temperature- and matrix-dependent, while no such trend was found for the tailings. These results provide insights, useful on designing safe thermal processing, limiting spoilage in plant-based milk alternatives and thus, reducing global food waste.

IgE-Mediated Legume Allergy: A Pediatric Perspective

Legumes are an inexpensive and essential protein source worldwide. The most consumed legumes include peanuts, soybeans, lentils, lupines, peas, common bean and chickpeas. In addition, the food industry is growing interested in expanding the use of legumes to partially replace or substitute cereals. Legumes were described to cause IgE-mediated allergies, and their growing use may also increase the incidence of allergy. The epidemiology of legume allergy varies by region; peanuts and soybeans are the legumes most involved in food allergies in Western countries, whereas lentils, peas, and chickpeas are reported as culprit allergens mainly in the Mediterranean area and India. This review, edited by the Italian Society of Pediatric Allergology and Immunology, summarizes the scientific literature on legume allergy in children and proposes a diagnostic workup and therapeutic approach.

Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization

The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations' chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid μmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement.

Current challenges of alternative proteins as future foods

Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.

From Garden to Pillow: Understanding the Relationship between Plant-Based Nutrition and Quality of Sleep

The effect of diet on sleep quality has been addressed in many studies; however, whether/how plant-based diets (PBDs) impact sleep-related parameters has not been explored in detail. This review aims to give an overview of the components of PBDs and the possible mechanisms through which PBDs may improve sleep quality. Studies have indicated that diets such as PBDs, which are typically high in fruits, vegetables, nuts, seeds, whole grains, and fiber, are associated with better sleep outcomes, including less fragmented sleep and improved sleep duration. Several mechanisms may explain how PBDs impact and/or improve sleep outcomes. Firstly, PBDs are characteristically rich in certain nutrients, such as magnesium and vitamin B6, which have been associated with improved sleep patterns. Secondly, PBDs are often lower in saturated fats and higher in fiber, which may contribute to better overall health, including sleep quality. Additionally, plant bioactive compounds like phytochemicals and antioxidants in fruits, vegetables, and herbs may have sleep-promoting effects. According to available data, PBD and Mediterranean diet elements promise to enhance sleep quality; however, it is crucial to note that diets should be customized based on each person's needs.

A comparison of the quality of UHT milk and its plant-based analogs

The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs, i.e., almond, soy, rice, oat, and coconut beverages. Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of non-dairy beverages, the values of b* and C* were highest in soy drink, and the value of a* was highest in almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and DFA/OFA ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of EFAs were highest in soy drink, and the n-6/n-3 PUFA ratio was highest in almond drink.

Milking the Alternatives: Understanding Coffee Consumers' Preferences for Non-Dairy Milk

Consumer interest in plant-based milk alternatives is growing, despite extra charges in coffeehouses. While much research exists on non-dairy alternatives, plant-based milks in coffee drinks remain understudied. This study examines consumer preferences and behaviors regarding milk alternatives in coffee, using the Theoretical Domains Framework (TDF) and the Behavior Change Wheel (BCW). A survey of 200 participants from 19 countries explored demographics, coffee habits, attitudes towards non-dairy milk charges, and marketing awareness. Market insights showed taste as the main reason for coffee choice, with a preference for cow's milk and local cafes for quality. Many opposed the extra charges for non-dairy options, citing lactose intolerance or allergies, especially among Gen Z and Millennials. Regional variations included stronger opposition in the UK and Germany compared to the UAE and USA. The marketing for non-dairy milk was less memorable than general coffee advertisements. Regression analysis confirmed that viewing non-dairy milk as a dietary staple increased consumption, aligning with the TDF's "Beliefs about Consequences" domain. Finally, within the BCW framework, the intervention strategies centered on training and coercion were discussed. Implementing these approaches could encourage the wider adoption of non-dairy milk options in coffee shops, fostering inclusivity, health awareness, and supporting environmental sustainability efforts.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.

Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance

The intricate interplay between plant-based nutrition, antioxidants, and their impact on athletic performance forms the cornerstone of this comprehensive review. Emphasizing the pivotal importance of dietary choices in the realm of sports, this paper sets the stage for an in-depth exploration of how stress and physical performance are interconnected through the lens of nutrition. The increasing interest among athletes in plant-based diets presents an opportunity with benefits for health, performance, and recovery. It is essential to investigate the connection between sports, plants, and antioxidants. Highlighting the impact of nutrition on recovery and well-being, this review emphasizes how antioxidants can help mitigate oxidative stress. Furthermore, it discusses the growing popularity of plant-based diets among athletes. It elaborates on the importance of antioxidants in combating radicals addressing stress levels while promoting cellular health. By identifying rich foods, it emphasizes the role of a balanced diet in ensuring sufficient intake of these beneficial compounds. Examining stress within the context of sports activities, this review provides insights into its mechanisms and its impact on athletic performance as well as recovery processes. This study explores the impact of plant-based diets on athletes including their types, potential advantages and challenges. It also addresses the drawbacks of relying on plant-based diets, concerns related to antioxidant supplementation and identifies areas where further research is needed. Furthermore, the review suggests directions for research and potential innovations in sports nutrition. Ultimately it brings together the aspects of sports, plant-based nutrition, and antioxidants to provide a perspective for athletes, researchers and practitioners. By consolidating existing knowledge, it offers insights that can pave the way for advancements in the ever-evolving field of sports nutrition.

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks

Nowadays, plant-based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose-free nature. Plant-based milks are widely used in the preparation of desserts, cheese-like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant-based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80-90°C), time (6-14 min), and the amount of rice flour (6-10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant-based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7-day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel-like structure with storage modulus (G') exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant-based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture.

Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation

Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars' dynamic storage modulus (G') and loss modulus (G″), assessing the material's elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance of such foods, followed by treatment of their symptoms. Adopting a nutritional-therapeutic approach and establishing practices for the inclusion of functional foods and nutraceuticals in the diet could improve the ecology of gut microbiota and alleviate inflammation in the GIT. For this purpose, specific species of microorganisms characterized as probiotic strains have been studied to produce functional food and fermented beverage products. Commercially sold, such items are labelled as probiotic products, displaying the name/s of strain/s and the viable numbers of them contained in the portion size of the products. The importance of the growth of probiotic functional foods is that they can be consumed as a source of nutrition and their intake helps in the subsistence and recuperation of friendly gut bacteria. Probiotics have been reported for their role in ameliorating the risk of food reactions. Probiotic administration has been implemented for its role as an auxiliary improvement and for the prevention of food sensitivities common among pediatric patients. Probiotic products based on non-dairy substrates have potential as nutraceuticals for lactose intolerant consumers who are allergic to dairy milk products. Therefore, the aim of this article is to review GRAS microbial species characterized as probiotics up to the level of their specific strain's name and/or number. These have been used to produce nutraceuticals that are sources of beneficial bacteria for easing discomfort and allergic reactions by maintaining an inflammation-free gut.

The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Coryllus avellana L.) Cultivars

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one of the territories that produce the most hazelnuts. The results showed that the cultivar and location significantly affected phenolic compounds, antioxidant activity, and fatty acid (FA) content. The lowest (2.30 mg/kg-Yağlı) and highest (21.11 mg/kg-Kara) gallic acids were obtained at 100 m. The highest total phenolic content and antioxidant activity were found in the nuts grown at 350 m in the Kara and Palaz cultivars, at 100 m in the Yağlı and Sivri cultivars, and at 800 m in the Çakıldak cultivar. Oleic acid was the predominant FA in the cultivars and possessed a diverse trend according to the altitude and cultivar, ranging from 76.04% to 84.80%, increasing with altitude in all cultivars except Çakıldak. Palmitic acid was the predominant saturated FA followed by stearic acid, which significantly varied according to the elevations. This study suggests that the responses of hazelnuts to altitude depend on the cultivar; hence, a proper approach to producing nuts containing more phenolic, fatty acids, and antioxidant activity includes choosing a suitable cultivar for a specific elevation.

Polyphenols and Cardiometabolic Health: Knowledge and Concern among Romanian People

The cardiometabolic health of the population is a crucial indicator of public health, considering the significant impact of cardiovascular disease (CVD) and diabetes on global mortality. Determining the population's knowledge and the predictors of these pathologies is essential in developing effective educational and clinical strategies for the prevention and management of cardiometabolic risk (CMR). Polyphenols are natural compounds with a multitude of beneficial effects on cardiometabolic health. This study explored the current knowledge, understanding, and awareness of CMR, the benefits of polyphenols among Romanians, and how sociodemographic and clinical characteristics influence this aspect. Five hundred forty-six subjects responded anonymously to an online questionnaire designed to assess their knowledge. The data were collected and analyzed based on gender, age, education level, and BMI status. Most respondents expressed concern to a great or very great extent about their health (78%) and food (60%), with significant differences (p < 0.05) depending on age, educational level, and BMI status. Of the respondents, 64.8% declared that they were familiar with the CMR term. Still, the results showed a weak correlation between the stated risk factors and the self-assessment of increased risk (r = 0.027) for CVD or diabetes. Only 35% of the respondents reported a good or very good knowledge of the term "polyphenols", 86% recognized the antioxidant effect, and significantly fewer (26%) recognized the prebiotic effect. Developing and implementing targeted educational strategies to enhance learning and individual behaviors related to CMR factors and the benefits of polyphenols is necessary.