Article

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Authors:
To read the full-text of this research, you can request a copy directly from the authors.

Abstract

New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco-2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-a and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05) in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new non-dairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others).

No full-text available

Request Full-text Paper PDF

To read the full-text of this research,
you can request a copy directly from the authors.

... It is notable that consumer demand for alternative dairy products has increased due to health issues (lactose intolerance, allergies, cholesterol) and their awareness of the results found in the literature relate to the production of fermented soy milk [11,26]. However, a successful production of fermented plant milks and beverages based on almond, oat, coconut, hazelnut, rice has already been reported and some fermented plant-products from soy (produced i.e., by Kellogg and ALPRO ® ), oat (OATLY ® , YOSA ® , Mill Milk™, ALPRO ® ), and almond (ALPRO ® ) are commercially available [11,18,21,24,[27][28][29][30]. ...
... As shown in Table 1, the TSC of A-HM, O-HM, S-HM samples was 14.43 ± 0.17%; 9.98 ± 0.10%; 8.08 ± 0.04%, respectively, whereas TSC of A-C, O-C, S-C samples was 2.59 ± 0.08%; 5.63 ± 0.03% and 7.35 ± 0.09%, respectively. The results of acidification are in line with reports of other authors [12,21,22,27,40]. However, it can be hypothesized that, commercial plant milks have a higher buffering capacity due to the different processing method (low protein denaturation) and the addition of ingredients such as gellan gum [42][43][44]. ...
... A similar observation was noticed by Liu et al., who reported a greater RP of milk-kefir and soymilk-kefir than that of the respective milks from which they were made, moreover, production of certain metabolites having superior reducing power during fermentation and react with free radicals to stabilize and terminate radical chain reaction has been suggested [35,47]. The increase of antioxidant activity as a result of fermentation was reported for almond [12,27], oat [22], and soy [26] beverages. A similar observation was also reported for flaxseed oil cake-yogurt beverage [8]. ...
Article
Full-text available
The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fresh consumption was compared regarding microorganisms viability, physicochemical characteristics (pH, viscosity, stability), bioactive compounds changes (proteins, free amino acids, total carbohydrates, reducing sugars, polyphenolics and flavonoids) as well as antioxidant activity (DPPH, ABTS, O2 − radicals scavenging activities and reducing power). The results showed that both commercial and homemade plant-based milks can be successfully fermented , ensuring high number of Lactic Acid Bacteria, high content of bioactive ingredients and antioxidant activity. Homemade plant-based milks are an a ractive alternative to their commercial counterparts, moreover, considering the content of bioactive ingredients (such as polyphenols and flavonoids) and antioxidant activity, homemade almond, oat and soy milks showed a more favorable profile.
... Homogenization is used to improve the end product's physical stability (Bernat et al., 2015). Homogenization has been done at low, high and ultrahigh pressures in the literature. ...
... Homogenization has been done at low, high and ultrahigh pressures in the literature. The milk substitute's stability, clarity, and whiteness index improve as the homogenization pressure is increased (Bernat et al., 2015;Briviba et al., 2016;Zaaboul et al., 2019). Homogenization on the other hand, had no effect on viscosity or protein stability (Bernat et al., 2015). ...
... The milk substitute's stability, clarity, and whiteness index improve as the homogenization pressure is increased (Bernat et al., 2015;Briviba et al., 2016;Zaaboul et al., 2019). Homogenization on the other hand, had no effect on viscosity or protein stability (Bernat et al., 2015). Furthermore, ultra high pressure reduced the particle size (Briviba et al., 2016), while the yield could be enhanced by repeating the process. ...
Thesis
Plant-based milk alternatives are a rising trend that serve as a low-cost alternate to economically deprived population of developing countries. Nowadays the plant sources such as cereals and legumes are accepted as dairy milk alternatives with the presence of vitamins, dietary fiber, minerals and antioxidants. In a world that is increasingly urbanized, the production of low cost, high quality complementary foods available in the market for preventing malnutrition has great potential. Hence, there is a need to develop a low-cost milk substitute, that is culturally acceptable convenient food that has both high nutritive value and low cost to people who are looking for dairy milk alternatives. Till date there is no research work undertaken on the PJTSAU released Bajra varieties on development of millet based beverages. Hence the current work was conducted to develop and evaluate the value- added millet beverage with Foxtail millet (PKS - 22) and Bajra (PBH - 1625).
... A treatment of soaking in water is applied to soybeans, hazelnuts, rice, almonds, tiger nuts, grains, sesame seeds, and peanuts (Aboulfazli, Shori, & Baba, 2016;Alozie Yetunde & Udofia, 2015;Bernat et al., 2014;Bernat, Chafer, Chiralt, Laparra, & Gonzalez-Martinez, 2015;Chavan et al., 2018;Kizzie-Hayford et al., 2016;Kohli et al., 2017;Padma et al., 2018;Sethi, Tyagi, & Anurag, 2016). In this step, the swelling and softening of the cereals and nuts are achieved. ...
... Heat treatment can be applied as pasteurization, sterilization, or ultra-high sterilization (Khuenpet et al., 2016). Sterilization occurs at 121°C for 15-20 min (Bernat et al., 2015;Lee & Rhee, 2003;Manzoor et al., 2017;Quasem et al., 2009). Additionally, although there has been no research on plant-based milk substitutes specifically, microfiltration, which is a non-thermal sterilization method, is also a choice for eliminating microorganisms and extending shelf life (Anis, Hashaikeh, & Hilal, 2019). ...
... Homogenization is applied to enhance the physical stability of the final product (Bernat et al., 2015). In the literature, homogenization has been carried out using low, high, and ultra-high pressure. ...
Article
Full-text available
The consumption of plant-based milk substitutes has spread rapidly around the world due to its numerous positive health effects on the human body. Individuals with cow’s milk allergy, lactose intolerance, and hypocholesterolemia prefer these beverages. In spite of the added sugar and lack of total protein content, phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive compounds such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice. In addition to the health effects, this review includes conventional and novel processes for 12 different plant-based milk substitutes including almond, cashew, coconut, hazelnut, peanut, sesame, soy, tiger nut, oat, rice, hemp, and walnut. The unique element of this review is our holistic approach in which 12 different plant-based milk substitutes production techniques are presented, including patents, the health effects of bioactive compounds, the bioavailability of vitamins and minerals, the market share, consumer acceptance, and the environmental impact.
... This stage used the modified Bernat research method [17]. Almond, soy, and almond-soy (1:1) were soaked in warm water for 1 hour. ...
... In addition, the pH range can protect fermented beverages against the risk of contamination by pathogens so that they are safe for consumption [37]. The result of degree of acidity can be seen in Table 4. [17]. Then, the addition of 10% butterfly pea flower extract did not affect pH significantly (P>0.05). ...
Article
Full-text available
The prevalence of lactose intolerance in Indonesia is increasing now. Almond milk (A), soymilk (S), and almond-soy milk (A-S) are plant-based milks that can be used to prevent lactose intolerance. Besides that, in Indonesia, about 45% of an estimated 25.300 child deaths is attributable to air pollution. Air pollution is a source of free radicals that are hazardous to the body. The butterfly pea extract has high antioxidant activity. Antioxidant can counteract free radicals. The aim of this research is to know the chemical and physical characteristics of fermented beverages from A, S, and A-S with the addition of (10%) butterfly pea flower extracts. These beverages were produced by fermentation with Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius , and Bifidobacterium breve . The research method is Completely Randomized Design (CRD). The research revealed that fermented beverage from A has the highest antioxidant activity and protein content. Hedonic test revealed that panellists prefer aroma, taste, and texture of fermented beverage from A-S; however, the colour of fermented beverage from A is more preferred.
... In this context, the evaluation of iron uptake from these plant-based beverages is important, since they are used as a substitute for other beverages [10]. The iron concentration in almond and coconut beverages has been reported to be between 0-3.9 mg 100 g −1 and 0-0.13 mg 100 g −1 , respectively [6,7,18]. However, up to now, iron uptake from these beverages has not been evaluated. ...
Article
Full-text available
Plant-based beverages could contain iron but also phenolic compounds (PC) and ascorbic acid, which are considered modulators of iron uptake. We investigated whether iron from almond and coconut beverages can be taken up by Caco-2 cells. The iron content in almond and coconut beverages was 19.20 and 19.34 mg kg ⁻¹ dry weight (dw), respectively; PC were 727.71 and 673.11 mg gallic acid equivalents kg ⁻¹ , respectively; and ascorbic acid 10.96 mg kg ⁻¹ and 24.44 mg∙kg ⁻¹ , respectively. We observed an increase in iron uptake by induction of cellular ferritin at concentrations of 15 and 30 g L ⁻¹ (almond) and 30 g L ⁻¹ (coconut). Both beverages significantly increased ferritin induction when iron sulfate was added. Thus, these beverages represent iron sources which can either contribute directly to iron supply or indirectly by enhancing absorption of exogenous iron and contribute to decrease the impact of diseases considered public health problems.
... This function leads to improved iron absorption through enterocytes' DMTI channels [41]. In research by Bernat N. et al., the effect of milk fortified with L. rhamnosus, B. bifidum, B. longum, and Streptococcus thermophiles on iron uptake from Caco-2 cells was checked out and it was observed that the bioavailability of iron improved (p < 0.05) [42]. ...
Article
Full-text available
Background Despite the exact etiopathogenesis of psoriasis remains unknown, the increasing or decreasing of some trace elements and oxidative stress status are considered to play a role. In this study, the effect of Lactocare® synbiotic on the serum levels of trace elements including Zn, Cu, Mg, Na, Fe, P, Ca, and K in the patients with mild to moderate psoriasis was investigated.Methods Sixty-four patients with mild to moderate psoriasis were included. Patients were randomly divided into treatment (n═32) and control (n═32) groups. The treatment group received Lactocare® and the control group received a placebo (two times daily for 12 weeks). Eight patients from the intervention group and 18 patients from the control group discontinued the study because of the recent COVID-19 condition. For routine trace element analysis, the blood samples were collected from all patients at the baseline as well as week 12 post-treatment. The serum was then isolated and the serum levels of trace elements including Fe, K, Ca, Mg, P, Zn, Na, and Cu were measured using an automatic electrolyte analyzer. For confirmation of the effect of Lactocare® on the alteration of serum levels of trace elements, intra-group analysis was performed at two interval times: baseline and week 12 post-treatment.ResultsThe serum levels of K, P, and Ca in the placebo group were significantly higher than that of the treatment group at baseline. Serum levels of Zn and Ca were significantly higher in the treatment group compared to the placebo group at week 12 post-treatment. Moreover, a significantly lower serum level of K, P, and Ca in the treatment group at the baseline compared to the placebo group was compensated on week 12 post-treatment. Intra-group analysis in the treatment group showed that the serum levels of Fe, Ca, Mg, P, Zn, and Na was significantly increased at week 12 post-treatment compared to baseline levels. Whereas, intra-group analysis in the control group showed only Ca has a significant difference between baseline and week 12 post-treatment.Conclusion The serum levels of Fe, Zn, P, Mg, Ca, and Na are increased significantly 12 weeks after oral administration of Lactocare® in psoriatic patients. The serum level of Fe and Cu is affected by sex at pre- and post-treatment. This study supports the concept that Lactocare® exerts beneficial effects in the gastrointestinal tract to improve mineral absorption in psoriatic patients.
... It is known that probiotics (together with prebiotics and synbiotics, namely a combination of pre-and probiotics) are able to elicit changes in the gut biomass composition, improving and stimulating beneficial microflora [1,2]. ...
Article
Full-text available
Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.
... Fermented, probiotic and other functional plant-based products The fluids gained after water extraction of milled and soaked plant material [37] to obtain drinks, can be used for further technological treatment to get a variety of products for the vegetarian and vegan market. To satisfy the current demand for health-promoting foods fermentation of almond drinks with probiotic cultures were developed [60]. Antibiotic and antioxidant activity of kefir produced from rice "milk" was reported [61]. ...
Article
Full-text available
Purpose Modern food technology allows designing products aiming to simulate and replace traditional food. In affluent societies there is a rising tendency to consume foods derived from plants including milk imitations or plant drinks based on cereals, nuts, legumes, oil seeds or other plant families. Herein we review production and composition of such drinks, summarize consumers’ motivations to change from milk to plant drinks and highlight nutritional and health implications of consuming plant drinks instead of milk, in particular if non-fortified and if consumed by infants, children, adolescents and the elderly. Results Whereas the macronutrient concentrations of some plant drinks (soy) may approach in some cases (protein) that of cow’s milk, the nutritional quality of most plant drinks, e.g., the biological value of protein and the presence and amount of vitamins and essential minerals with high bioavailability does not. If cow’s milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk. The vegetable nature, appearance and taste of such plant drinks may be appealing to adult consumers and be chosen for adding variety to the menu. However, in young children fed exclusively such plant drinks severe metabolic disturbances may occur. Conclusion Parents, dietitians, physicians and consumers should be aware of such potential risks, if non-fortified plant drinks are consumed instead of milk.
... Moreover, many other studies were carried out in order to investigate the use of almonds to produce processed food, such as almond milk, 13 almond fermented milk, 14 and almond paste for desserts, 15 all pointing out the health benefits of almonds and related products. [16][17][18][19] At the same time, to take advantage of the high phenolic content of almond skins, 4 several studies evaluated the potential use of this by-product of almond blanching as a new ingredient, with the aim of improving the health value of foods. ...
Article
Full-text available
BACKGROUND Several authors studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper the influence of harvest time and cultivar on the chemical and nutritional composition of almonds (Prunus dulcis (Mill). D.A. Webb) was evaluated. Ten cultivars were considered, grown in the same orchard and subjected to the same agronomical regime. Almonds were collected at two different harvest times: i) when the fruits were unripe, but already edible, and showed green and moist hull, and ii) when the fruits were ripe, with dry brown hull. The analyses of proximate composition, fatty acid profile, total phenolic compounds and antioxidant activity were carried out. RESULTS Lipid content increased (p<0.001) during ripening, while both protein and carbohydrate content decreased (p<0.01). Fatty acid composition showed a not univocal behavior during ripening and was highly influenced by cultivar. Total phenolic compounds and antioxidant activity varied among cultivars but increased during ripening with the exception of Marcona cv. Genco and Francolì cvs were found to be phenolic‐rich cultivars. CONCLUSION Harvest time and cultivars significantly influenced the chemical and nutritional composition of almonds. Genotype strongly influenced fatty acid composition and total phenolic compounds. The changes of bioactive compounds and antioxidant activity suggest that the synthesis of antioxidants occur also in the last stage of ripening. Unripe almonds, a valuable niche product, showed interesting nutritional value.
... The same research group also investigated the fermentation of almond milk [207]. An improvement of iron uptake by intestinal epithelial (Caco-2) cells was observed when the fermentation was carried out by L. rhamnosus CECT 278 and either B. bifidum CECT 870 or B. longum CECT 4551 [208]. These results showed the potential of nut milks in the development of probiotic beverages. ...
Chapter
The increasing awareness of the link between diet and health by the scientific community and by the population, in general, over the last years, has led to an important development of foods containing specific components with potential beneficial physiological activities that go beyond basic nutrition, generally designed as functional foods. Within these components are probiotics defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. Over the past two decades research has generated a valuable source of data on capacity of different probiotic strains to modify host biologic functions originating a growing importance of the use of probiotics in food applications. Recent developments in the knowledge and understanding on the role of the gut microbiota on human health has renewed interest in harnessing the benefits of probiotics within food matrices. In view of this continuously growing trend intense research efforts are under way to develop an increasing variety of food products into which probiotic organisms such as Lactobacillus and Bifidobacterium species are incorporated. However, industry faces important challenges in this dominion. Strain selection, biomass yield, product design, process and storage optimization need to simultaneously account for both strain viability and stable functionality throughout shelflife as well as guarantee effective delivery at host target site. To meet this challenge several strategies, technologies and biological markers are available or under development. This chapter provides an overview on the technological, functional and safety selection criteria for development of probiotic foods including the current regulatory requirements and challenges, describe the main commercial strains, their presentation forms and cultivation procedures for high biomass yield and provide an objective overview of the main probiotic/symbiotic foods and applications on the market. Future trends and perspectives will also be covered at the end of the chapter.
... Additionally, probiotic strain Lactobacillus plantarum 299v and Lactobacillus acidophilus supplementation improved iron absorption, thereby increasing hemoglobin (Hb) levels (Costa et al. 2000;Hoppe et al. 2015). Fermentation of almond milk with potentially probiotic bacteria enhanced the uptake of iron by Caco-2 cells, especially with L. rhamnosus and either Bifidobacterium bifidum or B. longum (Bernat et al. 2015). ...
Article
Full-text available
Consumption of fructose leads to metabolic syndrome, but it is also known to increase iron absorption. Present study investigates the effect of genetically modified Escherichia coli Nissle 1917 (EcN) synbiotic along with fructose on non-heme iron absorption. Charles foster rats weighing 150–200 g were fed with iron-deficient diet for 2 months. Probiotic treatment of EcN (pqq) and EcN (pqq-glf-mtlK) was given once per week, 10⁹ cells after 2 months with fructose in drinking water. Iron levels, blood, and liver parameters for oxidative stress, hyperglycemia, and dyslipidemia were estimated. Transferrin-bound iron levels in the blood decreased significantly after 10 weeks of giving iron-deficient diet. Probiotic treatment of EcN (pqq-glf-mtlK) and fructose together led to the restoration of normal transferrin-bound iron levels and blood and hepatic antioxidant levels as compared to iron-deficient control group. The probiotic also led to the restoration of body weight along with levels of serum and hepatic lipid, blood glucose, and antioxidant in the blood and liver as compared to iron-deficient control group. Restoration of liver injury marker enzymes was also seen. Administration of EcN-producing PQQ and mannitol dehydrogenase enzyme together with fructose led to increase in the transferrin-bound iron levels in the blood and amelioration of consequences of metabolic syndrome caused due to fructose consumption.
... More recently, there has been report of increased antioxidant activity in peanut flour fermented with various Bifidobacterium and Lactobacillus strains [72]. Although not legume substrates, it should be noted that almond and hazelnut milks also have been demonstrated as potential platforms for fermentation by probiotic LAB strains [73,74]. Despite these promising studies, and the attractiveness of LAB fermentation to improve the quality of legumes (and nuts) for human consumption, the genetics of LAB in relation to these substrates remains uncharted territory. ...
Article
Full-text available
Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products. These plant-based products can often have undesirable physiochemical properties related to flavour, texture, and nutrient availability and/or deficiencies. Lactic acid bacteria (LAB) fermentation offers potential remediation for many of these issues, and allows consumers to retain their perception of the resultant products as natural and additive-free. Using next-generation sequencing (NGS) or omics approaches to characterize LAB isolates to find those that will improve properties of plant-based beverages is the most direct way to product improvement. Although NGS/omics approaches have been extensively used for selection of LAB for use in the dairy industry, a comparable effort has not occurred for selecting LAB for fermenting plant raw substrates, save those used in producing wine and certain types of beer. Here we review the few and recent applications of NGS/omics to profile and improve LAB fermentation of various plant-based substrates for beverage production. We also identify specific issues in the production of various LAB fermented plant-based beverages that such NGS/omics applications have the power to resolve.
Article
Full-text available
In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds. graphical abstract Fullsize Image
Chapter
The introduction of food analogues into our society has been driven by the evolving lifestyles, ethical perspectives, and health concerns of contemporary times. However, as a result of excessive resource usage and the ongoing climate change, we will increasingly encounter food analogues on a daily basis. The food industry is a major contributor to environmental impact, given its substantial size, escalating demand driven by growing populations, significant energy consumption, and substantial waste production. At this point, replacing traditional foods with environmentally friendly alternatives can serve as a viable answer. Nevertheless, when taking into account all stages of production, it is possible that food analogues may not consistently display the anticipated levels of environmental sustainability and cost-effectiveness. The primary objective of this chapter is to comprehensively assess the environmental impacts of food analogues, taking into account both their benefits and their drawbacks.
Article
Full-text available
The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to dairy products. In addition, most plant‐based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant‐based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant‐based dairy analogues is to mimic familiar dairy‐like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant‐based dairy analogues through the selection of special microbial cultures and formulations.
Article
Unlabelled: This review was focused on the proximate compounds, nutritional values, total phenolic, flavonoid, antioxidant activity, fatty acid profile, polyphenols, health aspects and uses of almond kernel and oils. Almond contained about 24-73% crude oil, 50-84% oleic and 6-37% linoleic acids, 77-3908 mg/kg β-stosterol and 5-8 mg/100 g β-tocopherol. Almonds are a good source of mono- and unsaturated fatty acids, phytochemicals, bioactive components, minerals, vitamin E, polyphenols and phytosterols and at the same time almonds have healing effects. Since almond seeds or seed oils have versatile uses, they are consumed on their own or as part of a range of food products. Almonds are considered a healthy snack when consumed due to their potential cardioprotective effects. Since the composition of almonds and its effects on health will be effective both during cultivation and processing, studies should be carried out in a way that preserves the product quality. Graphical abstract: In this study, the proximate compounds, harvest and irrigation effect, nutritional values (protein, amino acids, vitamins minerals), total phenol, flavonoid, antioxidant activity, fatty acid profile, polyphenols, and uses of almond kernel and oils were summarized.
Article
Plant-based beverages are the main substitutes for cow's milk and for people who have dietary restrictions; either for health reasons or preference for plant foods. Soymilk has been the most consumed milk substitute; however, production from other plant sources such as rice, almonds, nuts, grains, and seeds are expected to increase in the coming years. Due to the increasing popularity of these products, their global market share has seen arise in growth and development. However, the use of these plant sources to produce milk substitutes has several limitations. This review provides an overview of some ecofriendly technologies reported in the literature. These include ultrasound, ultra-high-pressure homogenization, enzymatic processes, and fermentation; and how they may be applied to the traditional processing of plant-based beverages. These technologies are evaluated for potential to improve efficiency; as well increase the nutritional, sensory, and functional properties of the beverages.
Article
The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice‐creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom.
Article
A elaboração de novos produtos com grãos de arroz como matéria prima é considerada propícia, em razão de que nos grãos são encontrados carboidratos, proteínas, gorduras, sais minerais, vitaminas, fibras, enzimas entre outras substâncias. Os grãos de arroz com pericarpo colorido apresentam propriedades nutricionais diferenciadas em relação ao arroz integral branco. O extrato hidrossolúvel é uma bebida de origem vegetal. O trabalho foi realizado através do mapeamento de patentes depositadas nas bases de dados do INPI, ESPACENET, USPTO e GOOGLE PATENTES relacionada ao extrato hidrossolúvel de arroz vermelho. Observou-se que há um baixo número de patentes nas bases, relacionadas ao arroz vermelho, e esse resultado indica ser inédita a utilização como matéria prima na elaboração de extratos. Além do mais, como efeito técnico, o extrato de arroz vermelho pode ser considerado um alimento com baixa caloria e hipoalérgico, podendo ser consumido por pessoas que apresentam doença celíaca, intolerância à lactose.
Chapter
Expanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed.
Article
Background: A study was conducted to investigate the impact of high pressure (450 and 600 MPa at 30 °C ) and thermal (72, 85 and 99 °C at 0.1 MPa) treatments on dispersive and aggregative characteristics of almond milk. Experiments were conducted using a kinetic pressure testing unit and water bath. Particle size distribution, microstructure, UV absorption spectra, pH and color changes of processed and unprocessed samples were analyzed. Results: Raw almond milk represented the mono model particle size distribution with average particle diameters of 2 to 3 µm. Thermal or pressure treatment of almond milk shifted the particle size distribution towards right and increased particle size by 5-6 fold. Micrographs confirmed that both the treatments increased particle size due to aggregation of macromolecules. Pressure treatment produced relatively more and larger aggregates than those produced by heat treated samples. The apparent aggregation rate constant for 450 MPa and 600 MPa processed samples were k450MPa ,30 (o) C = 0.0058 s(-1) and k600MPa , 30 (o) C = 0.0095 s(-1) respectively. Conclusions: This study showed that dispersive and aggregative properties of high pressure and heat treated almond milk are different due to differences in protein denaturation, particles coagulation and aggregates morphological characteristics. Knowledge gained from the study will help the food processors to formulate novel plant based beverages treated with high pressure.
ResearchGate has not been able to resolve any references for this publication.