Professional Documents
Culture Documents
Challenges and Solution For Plant-Based Beverages - Project Proposal
Challenges and Solution For Plant-Based Beverages - Project Proposal
• Colour - Browning related to Maillard reaction caused by heat which induces the interaction
between amino acids and sugars
Challenges
• Phase separation and sedimentation – linked to calcium fortification, proteins, viscosity and
particle size (big challenge for clean label products)
• Nutrient loss - Bioavailability of essential amino acids and tocopherol (vitamin E) may be
degraded after pasteurization treatments (Leskova et al. 2006, Delgado et al. 2014).
• E. coli, Salmonella spp. and L. monocytogenes present nut milk result in short shelf life.
processing
• Bacillus cereus and Clostridium botulinum may be present
• Aseptic packaging is still necessary to preserve innocuity. Further storage at low
temperature is required for pasteurized beverages, while sterilized products can be stored
at room temperature
methods Antinutrients
for PBB
• Phytates are antinutrients that inhibit iron absorption and are present in pulses
• Chlorate traces from processing plant proteins can be present in high concentrations
Sensory
• Since cold pressure is used to extend the shelf life of food products, all side effects linked to
heat degradation are prevented.
• Improved protein solubility, viscosity and stability (up to 5 days) with soy (Manassero, C.A.
et al 2016).
• Improved calcium stability due to enhanced protein-calcium network formation.
• Induced the aggregation and coagulation of almond proteins; higher aggregation than
conventional heat treatment (72 and 85 ◦C) (Dhakal, S. et al 2016).
Solution –
• HPP proved to inactivate more than 6-log CFU/ml E. coli, Salmonella spp. and L.
monocytogenes in tiger nut milk (Elbrhami et al. 2016).
• HPP is able to extend four times the shelf life of soymilk when compared to the untreated
product (Jung at al. 2009).
• Bacillus cereus and Clostridium botulinum are spore forming bacterial pathogens that
HPP
would survive HPP.
Antinutrients
Sensory
• Soymilk smoothies with HPP had no significant differences in their sensory profile, according
to panelists (Andrés et al. 2016a and 2016b).
Product Stability
Potential • Improved color and colloidal stability and improved stability during storage in soy milk.
• Aggregate formation was found in soy milk at 300 Mpa.
solution - High-
• No significant reduction in vitamins B1 and B2 and Increased total phytosterols content in
Almond.
• Reduced protein solubility in Almond (up to 70%).
Pressure
Homogenization
Antimicrobial affect
(HPH)
• HPH (200 and 300 MPa, 40 ◦C) reduced the microbial load in tiger nut milk, particularly
Enterobacteriaceae, Lactobacillus, molds, and yeasts.
• no effect on mesophilic spores was observed on UHPH-treated milks
Antinutrients
Sensory
Storage –
• Temp. +4
• Packaging – transparent plastic sterile bottles
• Shelf life – 0, 7, 21, 28 days
Analysis
• Microbiology - E. coli, Salmonella spp., L. monocytogenes, Bacillus cereus and Clostridium
botulinum (Micro dept.)
• Stability – Visual, colour, viscosity, particle size distribution, pH, turbidity, protein
aggregation, protein solubility (technopolo)
• Sensory – TBD
• Nutrition – Protein, fat, fibre, sugars, amino acids, vitamins and minerals, ??
Materials needed
• Approx. 100 x 100ml transparent plastic sterile bottles
• Approx. 5 kg of almond paste