Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids

Ida Schwartz Roland; Thao T.  Le; Tony Chen; Miguel Aguilera Toro; Søren Drud-Heydary Nielsen; Lotte Bach Larsen; Nina Aagaard Poulsen

doi:10.3390/foods13030367

Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids

Ida Schwartz Roland, Thao T. Le , Tony Chen, Miguel Aguilera Toro, Søren Drud-Heydary Nielsen, Lotte Bach Larsen, Nina Aagaard Poulsen^*

^*Corresponding author for this work

Department of Food Science - Food Chemistry

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

8 Citations (Scopus)

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.

Original language	English
Article number	367
Journal	Foods
Volume	13
Issue	3
Number of pages	12
ISSN	2304-8158
DOIs	https://doi.org/10.3390/foods13030367
Publication status	Published - Feb 2024

Keywords

color
free amino acids
plant-based drinks
proteolysis
shelf-life
storage

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title = "Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids",

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.",

keywords = "color, free amino acids, plant-based drinks, proteolysis, shelf-life, storage",

author = "Roland, \{Ida Schwartz\} and Le, \{Thao T.\} and Tony Chen and \{Aguilera Toro\}, Miguel and Nielsen, \{S{\o}ren Drud-Heydary\} and Larsen, \{Lotte Bach\} and Poulsen, \{Nina Aagaard\}",

year = "2024",

month = feb,

doi = "10.3390/foods13030367",

language = "English",

volume = "13",

journal = "Foods",

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T1 - Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids

AU - Roland, Ida Schwartz

AU - Le , Thao T.

AU - Chen, Tony

AU - Aguilera Toro, Miguel

AU - Nielsen, Søren Drud-Heydary

AU - Larsen, Lotte Bach

AU - Poulsen, Nina Aagaard

PY - 2024/2

Y1 - 2024/2

N2 - 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.

AB - 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.

KW - color

KW - free amino acids

KW - plant-based drinks

KW - proteolysis

KW - shelf-life

KW - storage

UR - https://www.scopus.com/pages/publications/85184681209

U2 - 10.3390/foods13030367

DO - 10.3390/foods13030367

M3 - Journal article

C2 - 38338503

SN - 2304-8158

VL - 13

JO - Foods

JF - Foods

IS - 3

M1 - 367

ER -

Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids

Abstract

Keywords

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