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The current advances, challenges, and future trends of plant-based yogurt

文献类型： 外文期刊

作者： Zang, Jianwei 1 ; Yan, Bingxu 1 ; Hu, Haoyun 1 ; Liu, Zebo 1 ; Tang, Daobang 2 ; Liu, Yuanzhi 3 ; Chen, Jiguang 1 ; Tu, Yonggang 1 ; Yin, Zhongping 1 ;

作者机构： 1.Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr P, Guangzhou 510610, Peoples R China

3.Jiangxi Agr Univ, Nanchang Key Lab Egg Safety Prod & Proc Engn, Nanchang 330045, Peoples R China

关键词： Plant-based yogurt; Gel formation; Flavor generation; Future research

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.3； 五年影响因子：16.6 ）

ISSN： 0924-2244

年卷期： 2024 年 149 卷

页码：

收录情况： SCI

摘要： Background: Rising global population and protein demand challenge traditional animal protein sources, emphasizing sustainability and environmental concerns. Plant proteins emerge as viable, eco-friendly alternatives, spotlighting plant-based yogurts (PBYs) for their potential. However, their broader acceptance hinges on overcoming the challenges of taste, functionality, and nutrition. Addressing these is crucial for their market success. Scope and approach: This review summarizes the mechanisms of gel formation and flavor generation in PBYs made from various plants compared to milk-based yogurts (MBYs) produced from traditional animal milk. It discusses the current state and challenges of PBY research, including aspects of processing, nutrition, and product quality. Based on this, future research directions for PBYs are proposed. Key findings and conclusions: The texture and flavor of PBYs are influenced by plant proteins' gelation and fermenting microbes' metabolic activities. Compared to MBYs, PBYs offer unique nutritional benefits, such as higher unsaturated fatty acid content and lower cholesterol levels. However, challenges remain in achieving the desired taste and texture, as well as addressing consumer concerns about anti-nutritional factors and nutritional imbalances in some plant sources. Future research should focus on broadening raw materials, applying new technologies, product innovation, strain selection, nutritional enhancement, health function studies, sensory optimization, and gelation mechanism exploration to advance plant-based food sustainability.

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