An Update on Plant-Based Functional Foods: Nutrition, Sensory, Nutraceutical and Biotechnology Potentials
Abstract
With the rise of vegan diets and increased reports of lactose intolerance, plant-based diets, including plant-based milk products (PBMP), offer an interesting alternative. In addition, PBMP, as a treasure trove of bioactive compounds, is reported to improve human health by promoting food sustainability, reducing environmental pollution, and supporting an eco-friendly approach. PBMP are milk analogues produced from plant sources, comprising dispersed particles of plant matrices. They are water-soluble extracts of plants formulated to mimic animal milk. A wide range of PBMPs that are convenient, affordable, sustainable, and rich in nutrients are now being developed by the food industry. The current review focuses on the current knowledge in this important area of food technology, with implications for improving nutrition and health. By reviewing the background literature on sources, the subsequent chapter focuses on the sensory and physico-chemical properties. The nutrition and health aspects, coupled with the bioavailability of these fortified milks, are discussed in detail. The biotechnological prospects and current trends form the last section. In summary, these plant-fortified milks are a complete package of health- and nutrition-promoting, environmentally sustainable milk products.