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      Recent patent applications in beverages enriched with plant proteins

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          Abstract

          Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of their lower prices and reduced environmental damage. Thus, the aims of the present patent review are to discuss the potential of, and challenges posed by, plant proteins to the beverage industry, as well as to check market trends, focused on raw materials and beverage types. Based on the results, pea, rapeseed, bean, peanut, chickpea, lentil, hempseed, sunflower seed, and cottonseed were among the most often addressed raw materials. Furthermore, this enrichment process is not limited to create products that mimic dairy, therefore expansion in plant proteins used to enrich carbonated beverages, sports drinks, or even juices is expected to happen. Thus, plant-derived proteins have been promising to high-quality beverage production, as well as to ensure food security, animal welfare, and low environmental impacts.

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          Most cited references 41

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          Protein content and amino acid composition of commercially available plant-based protein isolates

          The postprandial rise in essential amino acid (EAA) concentrations modulates the increase in muscle protein synthesis rates after protein ingestion. The EAA content and AA composition of the dietary protein source contribute to the differential muscle protein synthetic response to the ingestion of different proteins. Lower EAA contents and specific lack of sufficient leucine, lysine, and/or methionine may be responsible for the lower anabolic capacity of plant-based compared with animal-based proteins. We compared EAA contents and AA composition of a large selection of plant-based protein sources with animal-based proteins and human skeletal muscle protein. AA composition of oat, lupin, wheat, hemp, microalgae, soy, brown rice, pea, corn, potato, milk, whey, caseinate, casein, egg, and human skeletal muscle protein were assessed using UPLC–MS/MS. EAA contents of plant-based protein isolates such as oat (21%), lupin (21%), and wheat (22%) were lower than animal-based proteins (whey 43%, milk 39%, casein 34%, and egg 32%) and muscle protein (38%). AA profiles largely differed among plant-based proteins with leucine contents ranging from 5.1% for hemp to 13.5% for corn protein, compared to 9.0% for milk, 7.0% for egg, and 7.6% for muscle protein. Methionine and lysine were typically lower in plant-based proteins (1.0 ± 0.3 and 3.6 ± 0.6%) compared with animal-based proteins (2.5 ± 0.1 and 7.0 ± 0.6%) and muscle protein (2.0 and 7.8%, respectively). In conclusion, there are large differences in EAA contents and AA composition between various plant-based protein isolates. Combinations of various plant-based protein isolates or blends of animal and plant-based proteins can provide protein characteristics that closely reflect the typical characteristics of animal-based proteins.
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            Pulse proteins: Processing, characterization, functional properties and applications in food and feed

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              Plant-based milk alternatives an emerging segment of functional beverages: a review

              Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.
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                Author and article information

                Contributors
                jufarmaciaufjf@yahoo.com.br
                Journal
                NPJ Sci Food
                NPJ Sci Food
                NPJ Science of Food
                Nature Publishing Group UK (London )
                2396-8370
                1 November 2021
                1 November 2021
                2021
                : 5
                Affiliations
                [1 ]GRID grid.411198.4, ISNI 0000 0001 2170 9332, Nutrition Department, , Federal University of Juiz de Fora, ; Juiz de Fora, Minas Gerais Brazil
                [2 ]GRID grid.8399.b, ISNI 0000 0004 0372 8259, Medical School Department, , Federal University of Bahia, ; Salvador, Bahia Brazil
                [3 ]GRID grid.411252.1, ISNI 0000 0001 2285 6801, Pharmacy Department, , Federal University of Sergipe, ; São Cristóvão, Sergipe Brazil
                [4 ]GRID grid.411198.4, ISNI 0000 0001 2170 9332, Chemistry Department, , Federal University of Juiz de Fora, ; Juiz de Fora, Minas Gerais Brazil
                [5 ]GRID grid.411198.4, ISNI 0000 0001 2170 9332, Pharmaceutical Sciences Department, , Federal University of Juiz de Fora, ; Juiz de Fora, Minas Gerais Brazil
                Article
                112
                10.1038/s41538-021-00112-4
                8560799
                34725351
                3e3c3abb-ee8d-4128-8351-0396f3127a76
                © The Author(s) 2021

                Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

                Funding
                Funded by: The present manuscript did not receive any financial support.
                Categories
                Review Article
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                © The Author(s) 2021

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