Plant-based yogurt systems: Mechanistic links from fermentability to quality and bioactivity.

Abstract

Plant-based yogurt systems are promising dairy alternatives and carriers of plant-derived bioactives, but their quality is difficult to predict because plant matrices differ in fermentable substrates, buffering capacity, protein structure, polysaccharides, lipids, and phytochemicals. This review integrates recent evidence within a composition-process-microstructure-quality-bioactivity framework. It explains how raw materials, starter-matrix compatibility, fermentation behavior, antinutritional factors, protein-polyphenol interactions, and processing-induced structural changes jointly regulate acidification, gel formation, water-holding capacity, texture, sensory quality, digestibility, and functional readouts. It further discusses omics-guided starters, enzyme-assisted modification, artificial intelligence prediction, emerging processing technologies, and microbiota-oriented personalization as tools for matrix-adapted design. Overall, this review proposes a mechanistic route for developing fermented plant foods with improved technological robustness, sensory quality, nutritional functionality, and individualized relevance.