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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.

Authors
  • Montemurro, Marco1
  • Pontonio, Erica1
  • Coda, Rossana2, 3
  • Rizzello, Carlo Giuseppe4
  • 1 Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. , (Italy)
  • 2 Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland. , (Finland)
  • 3 Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland. , (Finland)
  • 4 Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy. , (Italy)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Feb 03, 2021
Volume
10
Issue
2
Identifiers
DOI: 10.3390/foods10020316
PMID: 33546307
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

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