The physical stability of plant-based drinks and the analysis methods thereof
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The physical stability of plant-based drinks and the analysis methods thereof. / Patra, Tiffany; Rinnan, Åsmund; Olsen, Karsten.
In: Food Hydrocolloids, Vol. 118, 106770, 2021.Research output: Contribution to journal › Review › peer-review
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TY - JOUR
T1 - The physical stability of plant-based drinks and the analysis methods thereof
AU - Patra, Tiffany
AU - Rinnan, Åsmund
AU - Olsen, Karsten
PY - 2021
Y1 - 2021
N2 - Plant-based drinks have increasingly become a regular product in the market. The range of raw materials available creates an abundance of products with various properties. For product optimization purposes, it is imperative to fully characterize the product, especially in terms of its physical stability. This review aims to summarize the techniques currently available to characterize and understand the underlying factors describing the physical stability of plant-based drinks. The methods discussed range from general methods that have been widely used to specific fingerprinting spectroscopic techniques such as UV-VIS, FTIR, NIR, Raman, Fluorescence Spectroscopy, and NMR. The benefit and trade-off of each method is discussed in relation to its application for plant-based drink products. In addition, the classic colloid theory (the electric double layer) is mentioned to explain the separation phenomena which follow the discussion on available mechanisms to improve the system (electrostatic and steric stabilization mechanism).
AB - Plant-based drinks have increasingly become a regular product in the market. The range of raw materials available creates an abundance of products with various properties. For product optimization purposes, it is imperative to fully characterize the product, especially in terms of its physical stability. This review aims to summarize the techniques currently available to characterize and understand the underlying factors describing the physical stability of plant-based drinks. The methods discussed range from general methods that have been widely used to specific fingerprinting spectroscopic techniques such as UV-VIS, FTIR, NIR, Raman, Fluorescence Spectroscopy, and NMR. The benefit and trade-off of each method is discussed in relation to its application for plant-based drink products. In addition, the classic colloid theory (the electric double layer) is mentioned to explain the separation phenomena which follow the discussion on available mechanisms to improve the system (electrostatic and steric stabilization mechanism).
KW - Methods
KW - Physical stability
KW - Plant-based drinks
KW - Spectroscopy
U2 - 10.1016/j.foodhyd.2021.106770
DO - 10.1016/j.foodhyd.2021.106770
M3 - Review
AN - SCOPUS:85103703098
VL - 118
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 106770
ER -
ID: 261165736