Recent Research in Plant-Based Drinks
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".
Deadline for manuscript submissions: closed (20 July 2025) | Viewed by 1730
Special Issue Editor
Special Issue Information
Dear Colleagues,
The surge in popularity of plant-based drinks, ranging from soy, almond, oat, and rice to emerging options like pea, hemp, and quinoa, is driving innovation across the food industry. These beverages transform consumer habits and spark significant scientific interest due to their nutritional potential, functional versatility, and alignment with sustainable practices. Recent research has focused on enhancing the nutritional quality and sensory attributes of these drinks, addressing challenges such as protein stabilization, texture optimization, and fortification with essential micronutrients. Additionally, plant-based beverages are being studied for their potential role in promoting gut health, as vehicles for probiotics and bioactive compounds. Despite their benefits, concerns about antinutritional and potentially toxic components, such as phytates, tannins, and saponins, have gained attention. These compounds can affect nutrient absorption and health, emphasizing the need for improved processing techniques to mitigate their impact. Microbiological safety and stability are equally critical, with studies investigating spoilage microorganisms, fermentation processes, and innovative preservation techniques to ensure product safety and shelf life. Therefore, this Special Issue seeks to highlight innovative studies tackling critical issues in plant-based drink development, including product formulation, microbiological aspects, health impact, safety concerns related to antinutritional factors, and environmental sustainability. By integrating multidisciplinary approaches, we aim to provide a comprehensive overview of the advances and challenges shaping this dynamic field.
Dr. Adriana Dantas
Guest Editor
Manuscript Submission Information
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Keywords
- protein stabilization
- product shelf life
- tngredient optimization
- novel plant-based ingredients
- innovative processing technologies
- enzymatic processing
- sustainable production methods
- functional foods
- antinutritional factors
- plant-based sports drinks
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