Fecha de publicación: 01/01/2025 Fuente: Food Bioactives Abstract
Functional foods are those that not only provide nutrients, but also have positive effects on bodily functions and can help control or reduce certain diseases. One rapidly growing area in functional foods is plant-based milk. Nuts are a rich source of bioactive compounds that can strengthen the immune system, reduce cardiovascular risk, and alleviate gastrointestinal issues. They also contain potent antioxidants that eliminate free radicals and have potential antimicrobial effects. As a result, nut milks are becoming an increasingly popular alternative to cow’s milk for people with cow’s milk protein allergy, lactose intolerance, or those following a vegan diet. Almond, peanut, hazelnut, cashew, walnut, pistachio, and coconut are the most used nuts for making nut milks, which are produced by blending nuts with water until they resemble cow’s milk in appearance. However, their lower nutritional value and sensory profiles compared to cow’s milk limit their consumption. To overcome these challenges, new and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being studied to improve their shelf life, emulsion stability, nutritional content, and sensorial acceptability. In addition, nut milks can be fermented using kefir culture to produce dairy-like products with unique taste, aroma, and texture, extending their shelf life. Kefir is a traditional fermented milk beverage that is slightly carbonated, alcoholic, sour, and tart in flavor. Although the development of nut-based kefir products is relatively new, more studies are needed to fully explore their nutritional benefits.