Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices

Abstract

This review covers the nutritional, environmental, and technological aspects of plant-based milk and presents a convincing case for it as a dairy substitute. Almonds, soybeans, oats, coconuts, and other plants are the sources of plant-based milk, which has a variety of tastes, textures, and nutritional profiles. Although plant-based milks can be fortified to match the nutritional profile of dairy milks, dairy milks are known for their high protein, vitamin D, and calcium content. In addition to non-thermal techniques like high-pressure processing, pulsed electric fields, high-intensity ultrasound, and microfluidization, the review explores new thermal technologies like ohmic heating and microwave heating. These technologies are essential for improving the shelf life and inactivating microorganisms and enzymes, which improves the safety and quality of food. In addition, the environmental sustainability of plant-based milk production is examined, emphasizing the possibility of lower resource consumption and greenhouse gas emissions in comparison to dairy milk. Plant-based milk presents a promising substitute for consumers looking for environmentally friendly options or who are subject to dietary restrictions such as lactose intolerance or milk allergies. To maximize the flavor and functionality of plant-based milk products and secure their acceptance in the market, innovative processing techniques are crucial.

Keywords

• Plant-based milk substitutes
• Thermal technologies
• Non-thermal methods;Microbial
• Enzymatic inactivation