TY - JOUR

T1 - In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives

AU - Martinez-Padilla, Eliana

AU - Li, Kexin

AU - Frandsen, Heidi Blok

AU - Joehnke, Marcel Skejovic

AU - Vargas-Bello-Perez, Einar

AU - Petersen, Iben Lykke

PY - 2020

Y1 - 2020

N2 - Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 omega-9) and linoleic acid (C18:2 omega-6). Hemp drink contained the highest omega-6/omega-3 (omega 6/omega 3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow's milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer's choice.

AB - Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 omega-9) and linoleic acid (C18:2 omega-6). Hemp drink contained the highest omega-6/omega-3 (omega 6/omega 3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow's milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer's choice.

KW - milk substitutes

KW - non-dairy

KW - almond drink

KW - oat drink

KW - soy drink

KW - hemp drink

KW - nutritional value

KW - SOYBEAN TRYPSIN-INHIBITOR

KW - CORONARY-HEART-DISEASE

KW - CARDIOVASCULAR-DISEASE

KW - ENVIRONMENTAL IMPACTS

KW - NUTRITIONAL-VALUE

KW - PALMITIC ACID

KW - QUALITY

KW - SOYMILK

KW - L.

KW - INACTIVATION

U2 - 10.3390/foods9121784

DO - 10.3390/foods9121784

M3 - Journal article

C2 - 33271952

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 12

M1 - 1784

ER -