TY - JOUR
T1 - Combination of Milk and Plant Proteins to Develop Novel Food Systems
T2 - What Are the Limits?
AU - Nascimento, Luis Gustavo Lima
AU - Odelli, Davide
AU - de Carvalho, Antônio Fernandes
AU - Martins, Evandro
AU - Delaplace, Guillaume
AU - Peres de sá Peixoto Júnior, Paulo
AU - Nogueira Silva, Naaman Francisco
AU - Casanova, Federico
PY - 2023
Y1 - 2023
N2 - In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
AB - In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
KW - Milk proteins
KW - Plant proteins
KW - Mixed systems
KW - Colloidal properties
KW - Innovative foods
KW - Sensorial properties
U2 - 10.3390/foods12122385
DO - 10.3390/foods12122385
M3 - Review
C2 - 37372596
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 12
M1 - 2385
ER -