Autor(es): Ueda, Jonata Massao ; Fernández-Ruiz, Virginia ; Morales, Patricia ; Ferreira, Anabela ; Heleno, Sandrina A. ; Carocho, Márcio
Data: 2025
Identificador Persistente: http://hdl.handle.net/10198/34973
Origem: Biblioteca Digital do IPB
Assunto(s): Fermentation; Vegetable beverages; Plant-based alternatives; Dairy products; Lactic acid bacteria
Plant-based dairy alternatives (PBDA) represent a significant portion of the consumption of plant-based products, mainly to replace or complement the diet in relation to dairy milk, due to their health properties, the absence of lactose, environmental impacts, and consumer preference. These products have attracted a wide range of consumers, as they can be derived from different plant sources such as soy, rice, almonds, oats, cashews, and many others, offering different options for different needs and preferences. With the significant increase in the consumption of products that replace animal sources, other important concerns arise, mainly regarding the nutritional deficiency that each vegetable product offers, in addition to undesirable properties regarding adaptation to new foods. Fermentation technology is an attractive alternative as it can mitigate these sensory attributes that are present in plant-based products, as well as ensure greater food safety and health benefits of fermented products. Therefore, this review article will focus on the consumption of plant-based beverages as possible alternatives to dairy products. The consumer perception of PBDA will also be addressed, along with the differences between the fermentation of dairy milk and plant-based beverages, the challenges in the development of PBDA regarding rheological and sensory properties, and the health effects of the consumption of these fermented products.
