ReviewFoods (Basel, Switzerland)2024
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.
Review 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 38 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed, 80 citations in OpenAlex.
- Fluid and electrolyte balance following consumption of skimmed milk and a plant-based soya beverage at rest in euhydrated males.European journal of applied physiology · 2024Trial
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead.Journal of food science · 2026Article
- Multivariate analysis of the label-declared nutritional composition of plant-based milk alternatives compared to milk in the Ecuadorian market.Journal of the science of food and agriculture · 2026Article
- Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects.Foods (Basel, Switzerland) · 2026Review
- Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook.BMC chemistry · 2026Review
- Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Foods (Basel, Switzerland) · 2026Article
- Bibliometric Analysis on and Characteristics in Soy Yogurt.Probiotics and antimicrobial proteins · 2026Review
- Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions.Foods (Basel, Switzerland) · 2026Review
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia.International journal of microbiology · 2026Review
- Fermented Buckwheat Bee Pollen Attenuates LPS-Induced Acute Inflammation in Mice by Suppressing Oxidative Stress and Inflammatory Response.International journal of food science · 2026Article
- Application of kefir-isolatedFrontiers in microbiology · 2026Article
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Article
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Differential Modulation of Cancer Cell Proliferation by Fermented Plant-Based Beverages: A Comparative Study of Tiger Nut, Carob and Rice Beverages in Colorectal Adenocarcinoma Cells.Foods (Basel, Switzerland) · 2025Article
- Perspectives in the Scientific Literature on the Barriers and Benefits of the Transition to a Plant-Based Diet: A Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based beverages have gained consumers' attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.