Non-thermal processing of plant-based beverages assisted by ultrasound and pulsed electric field

• Grant number: 24/19414-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2024
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Leonardo Barbosa Nascimento
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

Plant-based beverages have gained popularity as alternatives to animal-derived milk, primarily due to their nutritional profile and appeal to vegetarian, vegan, or lactose-intolerant consumers. However, the production of these beverages faces challenges such as low protein extraction efficiency and the need for treatments that ensure microbiological and enzymatic stability without compromising the product's nutritional and sensory quality. In this context, the use of non-thermal processing technologies, such as high-intensity ultrasound (HIUS) and pulsed electric field (PEF), emerges as an innovative strategy to enhance the production of plant-based beverages with higher quality and added value. This research project proposes the application of HIUS and PEF as processing methods to maximize protein extraction from the plant matrix. The action mechanism of HIUS and PEF allows controlled disintegration of cell membranes, facilitating the release of proteins and other essential nutrients. Additionally, these technologies have the capacity to inactivate microorganisms and endogenous enzymes, such as lipoxygenase, which can compromise the product's stability and sensory profile. In this context, the research will seek to optimize processing parameters to maximize protein recovery, minimize the impact on sensory characteristics, and preserve the nutritional value of the beverage. The adoption of these technologies aims to reduce the use of chemical additives, promote more sustainable processes, and meet the growing demand for plant-based foods with high nutritional value. Thus, the project will contribute to the development of technological alternatives that benefit the production of healthier, safer, and high-quality plant-based beverages, aligned with market demands and consumer trends.