Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2023-09-23 DOI:10.1007/s00217-023-04345-3

Eleni Kasapidou, Zoitsa Basdagianni, Georgios Papatzimos, Vasileios Papadopoulos, Ekaterini Tsiftsi, Irini Neki, Paraskevi-Anastasia Nigianni, Paraskevi Mitlianga

{"title":"Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives","authors":"Eleni Kasapidou, Zoitsa Basdagianni, Georgios Papatzimos, Vasileios Papadopoulos, Ekaterini Tsiftsi, Irini Neki, Paraskevi-Anastasia Nigianni, Paraskevi Mitlianga","doi":"10.1007/s00217-023-04345-3","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (<i>P</i> < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 12","pages":"3011 - 3026"},"PeriodicalIF":3.0000,"publicationDate":"2023-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04345-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-023-04345-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (P < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

商业非可可和可可风味植物奶替代品的化学成分、抗氧化特性和物理化学特性

近年来，植物性牛奶替代品（PBMA）的受欢迎程度显著上升。这项工作考察了商业非可可和可可风味多溴联苯醚的营养价值、抗氧化特性和物理化学特性。被检查的产品是坚果或燕麦制品。在没有蛋白质强化的情况下，产品的蛋白质含量被发现很低。脂肪含量也较低，而碳水化合物和糖含量与糖的添加有关。油酸、亚油酸和α-亚麻酸是主要的不饱和脂肪酸。PBMA具有低动脉粥样硬化性（AI）和血栓形成性（TI）指数以及高低胆固醇血症：高胆固醇血症脂肪酸比率（h/h）。抗氧化能力差异显著（P <； 0.001）。由于可可豆中存在多酚，可可风味PMBA的抗氧化特性得到了改善。所分析的多溴联苯醚的物理化学特性显示出极大的通用性。多溴联苯醚的营养状况也显示出相当大的可变性，受产品类型和成分配方等因素的影响。此外，观察到非可可和可可基多溴联苯醚在营养成分和物理化学性质方面存在差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.