Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

Paulo E.S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, José M. Lorenzo

Research output: Contribution to journalReview articlepeer-review

97 Scopus citations


Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

Original languageEnglish (US)
Article number288
Issue number3
StatePublished - 2020

Bibliographical note

Funding Information:
Author Sravanthi Budaraju would like to thank the University of Minnesota for her graduate assistantship. Paulo E. S. Munekata acknowledges postdoctoral fellowship support from Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01). Moreover, Francisco J. Barba and Jose M. Lorenzo thank Generalitat Valenciana for the financial support (IDIFEDER/2018/046—Procesos innovadores de extracción y conservación: pulsos eléctricos y fluidos supercríticos) through European Union ERDF funds (European Regional Development Fund). In addition, this work was supported by the project GV/2018/040 “Implementación y optimización de procesos innovadores para la valorización de los subproductos obtenidos a partir del proceso de elaboración de la horchata” for emerging research groups from the Generalitat Valenciana.

Publisher Copyright:
© 2020 by the authors.


  • Non-thermal processing technologies
  • Plant-based beverage
  • Sensorial properties
  • Thermal treatments


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