Challenges and solutions

for plant-based beverages

Project proposal
Karen Lacey
UNIPR
 Product Stability

• 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).

of standard Microbiology and shelf-life

• 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

• Phytoestrogens in soy products are harmful for infants

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

• Development of cooked flavor after pasteurization

 Product stability

• 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).

Potential Antimicrobial affect and shelf-life

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

• Inhibit the activity of trypsin inhibitors and lipoxygenase.

• Isoflavones were not affected (Jung et al. 2008).

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

• No significant difference in isoflavones extractability.

Sensory

• UHPH resulted in improved sensorial characteristics.

Trial Suggestion
Starting material – cereal and almond
• Cereal – premade base frozen in technopolo
• Check ingredients for lecithin or other stabilisers
• Almond – 4% Almond paste, water, salt
• Decide whether to add gellan gum or make clean label

Treatments – Thermal and non-thermal

• Thermal – 72, 85, and 99 ◦C at 0, 30, 180, and 300 s x 12 tests (Technopolo)
• HPP – 400-600 MPa for 0, 30, 60, 180, 300, and 600 s at 25 ◦C x12 tests (HPP italia or JBT)
• UHPH – 200-300 Mpa at 55 ◦C, 65 ◦C and 75 ◦C x6 (GEA)

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