ArticleFoods (Basel, Switzerland)2024
Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Microbiological safety and pH stability of autoclaved pea protein-based beverages during short-term storage.Frontiers in nutrition · 2026Article
- Assessing the suitability of boiling in the boletus species: a multimodal analysis of texture, flavor, and volatile profiles.Food chemistry: X · 2025Article
- A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives.Journal of food science · 2025Article
- Role of Quinoa (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovine milk. In the present study, the storage stability, proteolysis and generation of free amino acids were investigated in commercially available PBDs over the course of a one-year storage period. Generally, pH, color and protein solubility were found to be stable in the PBDs during storage, except for the pea-based product, which showed less protein solubility after storage. The pea-based drinks also had higher initial levels of free N-terminals prior to storage compared with levels for the other plant-based drinks, as well as significantly increasing levels of total free, and especially bitter free, amino acids. The development of free amino acids in the oat-based drink indicated that the released amino acids could be involved in various reactions such as the Maillard reaction during the storage period.
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