Artigo 2 T2 Lavrentev et al , 2023 - Educação Inclusiva (2024)

Research Article

Received: 23 May 2023 Revised: 11 September 2023 Accepted article published: 20 September 2023 Published online in Wiley Online Library:

(wileyonlinelibrary.com) DOI 10.1002/jsfa.12992

Influence of pre-treatment methods on quality

indicators and mineral composition of plant

milk from different sources of raw materials

Filipp V. Lavrentev,a Darina A. Baranovskaia,b Valerii A. Shiriaev,b

Daria A. Fomicheva,b Viktotiia A. Iatsenko,b Maksim S. Ivanov,b

Mariia S. Ashikhmina,a Olga V. Morozovab and Natalia V. Iakovchenkob*

Abstract

BACKGROUND: Pre-treatment of plant materials is essential in producing plant-based products and can affect their various

organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw mate-

rials, namely ultrasonic processing and freezing of rawmaterials under various low-temperature conditions, to obtain multiple

types of vegetable milk and determine their characteristics.

RESULTS: It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organ-

oleptic parameters and the content of solids, protein, fat, carbohydrates, fiber andmineral composition of various types of veg-

etablemilk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing

of polyphenol content by an average of 15–20% for all types of plant milk, except for lentil milk. The results showed that ultra-

sound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk.

Pre-freezing at a temperature regime of −17 and –85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average

of 30–100%, depending on the plant material.

CONCLUSION: Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the

macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and

processing conditions.

Keywords: pre-treatment; pre-freezing; ultrasound; plant milk; mineral composition

INTRODUCTION

In recent years, the importance of products that have a directed

positive effect on the health and condition of the body has

increased. Such products are summarized in a separate class: func-

tional products.1 Functional food products can be made on the

basis of various raw materials, both animal and vegetable.2,3 How-

ever, there are food safety issues such as lack of animal raw mate-

rials, protein deficiency4 and global health issues such as

nutritional diseases.5-7 They determine the development strategy

for the functional food segment.8,9 The development of functional

foods should correlate with the interests of society and currentmar-

ket trends.10,11 Alternatives to cow's milk need to be introduced to

the market for a number of reasons – for example, due to the rapid

development of veganism and vegetarianism, as well as to an

increase in cases of manifestation of ⊎-galactose deficiency and

allergy to milk protein.

Vegetable milk can be characterized as a complex free-dispersion

system, the dispersion medium of which is water, and the disper-

sion phase is organic compounds of plant origin of various molecu-

lar weights and chemical nature (proteins, fats, and simple and

complex carbohydrates).12 The production of vegetable milk can

be carried out by two methods: the mixing method and the

extraction method.13 In the first case, commercial herbal supple-

ments, such as isolates and concentrates of vegetable proteins,

dietary fibers, fats and functional processing additives, are used as

raw materials. The calculated proportions are mixed with water

and subjected to further processing: hom*ogenization and pasteuri-

zation.14,15 In the second case, the plant material is sequentially

subjected to grinding, hydration for several hours in the aqueous

phase, filtration to remove large particles, hom*ogenization and heat

treatment. In the production of vegetable milk, it is allowable to use

flavoring substances, fruit and vegetable fillers, and stabilizers to

modify the organoleptic properties of the finished product.16

* Correspondence to: NV Iakovchenko, Faculty of Biotechnologies

(BioTech), ITMO University, Saint Petersburg 191002, Russia.

E-mail: nviakovchenko@itmo.ru

a Infochemistry Scientific Center, ITMO University, Saint Petersburg, Russia

b Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia

https://orcid.org/0000-0002-1770-4456

https://orcid.org/0000-0002-5188-5916

mailto:nviakovchenko@itmo.ru

Almonds, coconut, flax, hemp, oats, quinoa rice, soybeans and so

forth can be used as raw materials for the production of plant-

based milk.17 The chemical composition of plant raw materials is

ambiguous, which raises the question of the actual usefulness of

plant analogs. For example, it was found that the systematic con-

sumption of soy milk can cause endocrine disruption.18 Also, a

common disadvantage of commercialized plant extracts, with the

exception of soy, is the low content of protein,12 as well as micro-

and macro-elements, primarily calcium and iron,19 as well as the

presence of antinutrients.20,21 At the same time, it is known that

vegetable protein is less complete in amino acid composition com-

pared to milk protein. Plant-based milk based on legumes is also

not without drawbacks. For example, it is known that legumes con-

tain inhibitors of trypsin and lipoxygenase, the presence ofwhich is

a factor in the occurrence of an unpleasant taste in soy milk,22 as

well as the presence of proteins with high allergenic potential.

Trypsin inhibitors also affect protein digestibility during digestion,

reducing its bioavailability.23 In order to prevent inadequate

metabolism due to the presence of bioactive compounds in plant

materials, as well as to increase the nutritional value and organo-

leptic properties, in addition to the choice of rawmaterials it is nec-

essary to apply pre-treatments. Pre-treatment of plant materials

may include hydration, blanching, ultrasonic treatment, roasting

and cryopreservation.24

Ultrasonic treatment is a kind of mechanical non-thermal treat-

ment, the effect of which is due to acoustic cavitation. Previous

studies have shown that ultrasonic treatment increases the resis-

tance of vegetable milk to phase separation, increases the Brix

yield of solids and improves the colloidal stability of the emulsion,

but leads to partial protein denaturation.25-29 Ultrasonic treat-

ment leads to an increase in the interface area and a decrease in

the average distance between the particles, which causes a stron-

ger interaction between them and leads to the effect of

hom*ogenization.30

However, no studies have been conducted to investigate the

best possible method for producing plant-based milk with high

nutritional and biological value and a high organoleptic profile.

By choosing one type of pre-treatment, it is possible to control

the consumer and functional properties of the final product. In

this paper, the effect of various types of pre-treatment of plant

materials on physical, microbial and organoleptic properties will

be considered. Commercially significant crops – soybeans, oats,

pumpkin seeds, lentils, wheat, buckwheat and rice, which are

available and reproducible in most countries – were chosen as

plant raw materials.

MATERIALS AND METHODS

Materials

Pumpkin (Cucurbita maxima D.) seeds, white rice (Oryza sativa L.),

whole oats (Avena sativa L.), green buckwheat (fa*gopyrum escu-

lentum M.) groats, lentils (Lens culinaris subsp. culinaris), whole

pea beans (Pisum sativum L.), and whole wheat grains (Triticum

aestivum L.) were purchased in a local market. ⊍-Amylase from

Bacillus subtilis (powder, ≥400 units mg−1 protein, A6814) was

purchased from Sigma Aldrich (Taufkirchen, Germany).

Methods

General aspects of plant milk production

The general production flowchart of plant milk with different pre-

treatment methods is presented in Fig. 1. For preparation of the

plant milk, the raw plant material was soaked for 12 h, and the

water was discarded. Soaking allows for the removal of enzyme

inhibitors, improving nutrient digestibility and bioavailability,

and softens the plant to aid in further processing.31 The rawmate-

rials were than ground into a paste with a fresh batch of filtered

water. Freezing pre-treatment at −17 °C (biomedical freezer

DW-30L818BP, Haier, Qingdao, China) and −85 °C (ANTECH ULT

freezer MDF-86 U158, Antech Scientific Co. Ltd, Qingdao, China)

of plant materials was used before soaking. Ultrasound pre-

treatment (frequency 35 kHz; SONOREX DIGIPLUS DL 510 H, Ban-

delin Electronic, Berlin, Germany) was used after soaking and after

the addition of a new portion of filtered water. A control sample of

each milk variety (without pre-treatment) and samples subjected

to pre-treatment (ultrasound and freezing) were prepared from

500 g raw material according to the presented generic design of

the processing steps, adapted to each type of plant raw material.

After milling, the resulting liquid was filtered through a filter cloth

made of polyethylene terephthalate (weight 140 g m−2). Clean

rubber gloves were used for squeezing. The obtained liquid was

heat treated using Thermomix at rate 2 (7400 × g) at a tempera-

ture and holding time chosen individually for each plant milk to

ensure system stability and microbiological safety.

Special aspects of plant milk production

Pumpkin seed milk and lentil milk production. Pumpkin seeds

(500 g) were washed with tap water and soaked for 12 h in a ratio

of water to raw material of 3:1 (v/w). The water was removed and

replaced with the remaining filtered water to complete the vol-

ume and retain the 3:1 (v/w) ratio; the sample was then ground

using an electrical blender (KitchenAid K150, Whirlpool Corp.,

Benton Harbor, MI, USA) for 3 min. The pumpkin seed milk sam-

ples were subjected to heat treatment at 68 ± 2 °C for 20 min.

Pea milk production. Pea beans (500 g) were washed using tap

water and soaked overnight (12 h) in filtered water at a ratio of

1:3 (w/v). After this step, the water was drained, and a new portion

of filtered water was added to complete the volume and retain the

ratio of water and beans. The pea beans andwater were processed

in a blender (KitchenAid K150) for 3 min and additional water was

added during grinding to adjust the water-to-beans ratio to 5:1

(v/w) to obtain the consistency of a beverage. The obtained pea

milk samples were heat treated at 85 ± 1 °C for 5 min.

Oat milk and wheat milk production. Wheat grains (500 g) or oats

(500 g) were washed with tap water and soaked for 12 h

(1:3, w/v). The water was drained and water added to retain the

previous proportions of water and plant raw material. After this

step, the oat or wheat slurry was obtained using a blender

(KitchenAid K150) for 3 min. To avoid problems such as gel-like

consistency with high viscosity, the oat slurry was subjected to

enzymatic hydrolysis with ⊍-amylase 0.4% (w/v) at 65 °C for

30 min. The mixture was heated to 90 °C for 1 min to inactivate

the amylase. Then, the samples of oat and wheat slurries were fil-

tered and subjected to heat treatment at 85 ± 1 °C for 5 min and

68 ± 2 °C for 25 min, respectively.

Rice milk production. Rice (500 g) was washed and soaked in water

1:4 (w/v) for 12 h in a clean bowl. The water was drained, and

a new portion of filtered water was added to compensate

for the ratio of 1:4 (w/v). The rice was boiled and then put on a

gentle heat until fully cooked. Filtered water was added to the rice

(8:1 w/w) and milled using a blender (KitchenAid K150) for 3 min.

Enzymatic liquefaction of starch was used to reduce viscosity and

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in order to increase the milk yield using ⊍-amylase (0.3%, (w/v) at

65 °C for 25 min by facilitating the process of filtration. To inacti-

vate ⊍-amylase the slurry was heated to 90 °C for 1 min. The pas-

teurization temperature was 85 ± 1 °C for 5 min.

Green buckwheat milk production. Green buckwheat grains (500 g)

were soaked in filtered water overnight (12 h) at a ratio of 3:1

(v/w). The water was drained, and the grains were washed three

times with filtered water to remove the mucus. Water was then

added in such an amount as to maintain a ratio of water to grains

of 3:1 (v/w). The mixture was crushed using a blender (KitchenAid

K150) for 3 min. ⊍-Amylase was added at 0.1% (w/v) and held at

65 °C for 20 min, heated to 90 °C for 1 min, filtered and pasteur-

ized at 85 ± 1 °C for 5 min.

Physicochemical analyses

All analyses were performed in triplicate. The pH of the samples

was measured by pHmeter (HI98127, Hanna Instruments, Szeged,

Hungary). Total solids content was determined according to

method described by Liu and Chang.32 Determination of the pro-

tein content of samples was performed by the Kjeldahl method

according to AOAC33 method 991.22. Crude fiber content was

estimated according to the standard procedure as given in

method No. 32-10.34 Total fat content was determined gravimet-

rically using the method of Weibull–Stoldt using HydrolEx H-506

and FatExtractor E-500 Soxhlet (BuchiLabortechnik).35 The per-

centage of carbohydrate content was determined by calculating

using difference.36 Total phenolic content was analyzed using

the colorimetric method described by Rodríguez-Roque et al.37

using Folin–Ciocalteu reagent. Absorbance at 725 nm was mea-

sured using a UV-1800 spectrophotometer (Shimadzu, Kyoto,

Japan). Concentrations were determined by comparing the absor-

bance of the samples with a calibration curve built using gallic

acid (Sigma Aldrich, Germany).

Mineral content

Mineral element concentrations were measured by atomic emis-

sion spectrometry with microwave plasma emissionmethod using

the 4200 MP-AES system (Agilent Technologies, Santa Clara, CA,

USA). Samples were preliminarily mineralized in a ETHOS EASY

microwave digestion system (Milestone, Sorisole, Italy). Quantita-

tive analysis was performed by themethod of absolute calibration.

For mineralization, an analytical thoroughly hom*ogenized sample

was placed in the autoclave of a microwave decomposition sys-

tem. A mixture of 70% HNO3 and 30% H2O2 was added. The auto-

clave with the added components of the reaction mixture were

kept at room temperature for at least 30 min. After exposure, the

autoclave was hermetically sealed with a standard lid andmineral-

izationwas carried out according to the program of themicrowave

system. At the end of mineralization, the autoclave was cooled to

room temperature. The contents of the autoclavewere evaporated

on an electric stove to a volume of not more than 5 cm3 and then

cooled. The mineralized material was quantitatively transferred to

a volumetric flask with a capacity of 25 cm3 and the volume was

adjusted to the mark with 1% HNO3 solution. Simultaneously with

the analytical solutions, a blank sample solution was prepared. The

resulting analytical solutions in the determination of macronutri-

ents (K, Na, Ca, P) were additionally diluted with 1% HNO3 solution

100 times. Thewavelengths for each element used for quantitation

are shown in Table 1.

Sensory evaluation

The method of quantitative descriptor–profile analysis was used

in the evaluation of the organoleptic characteristics of plant-

based milk. Individual sensory characteristics (descriptors) were

selected and evaluated on a 7-point scale. The characteristics of

the selected descriptors are presented in Table 2.

The samples were presented in 100 mL glass jars with tightly

sealed lids. Plant-based milk was tempered to 10 ± 1 °C for tasting.

Each sample was served monadically with deionized water and

unsalted crackers. Each sample was coded with a three-digit

code.

The comparison sample (control sample) was uncovered in order

to obtain more reliable data. The samples were tested in an air-

conditioned room (20 ± 1 °C), with uniform lighting in separate

booths by a group of 17 trainedmembers (47% of participants were

women aged 25–69 years old and 53% of participants were men

aged 23–65 years old). All of them were familiar with plant milk

and used it regularly. All participants had previously completed a

sensory evaluation course. To avoid distorting taste and flavor

scores, evaluators were asked not to consume hot drinks, spicy, salty,

sweet or bitter foods, and not to smoke 3 h before testing, avoid

fatigue, and not use perfume on the day of testing. The sensory test

panel was available for testing in three separate sessions in three

repetitions during the session.

Figure 1. General production flowchart of plant milk with different pre-treatment methods. GAE, gallic acid equivalents.

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Statistical analysis

All experiments were performed in triplicate. The data were

expressed as mean ± standard deviation (SD). Comparisons

between different samples were performed by analysis of vari-

ance (ANOVA) and Tukey's test (P < 0.05).

RESULTS AND DISCUSSION

Proper processing of plant material for extraction is just as impor-

tant as the choice of extraction method. It is currently expected

that pre-treatment will affect the plant material in a way that pro-

motes the release of bioactive compounds loosely bound to cell

wall polymers. Therefore, proper pre-treatment can increase the

efficiency of the extraction of biologically active compounds.

According to the data presented in Table 3, it can be seen that

the pre-treatment of vegetable raw materials has a direct impact

on the physicochemical characteristics of plant milk.

Ultrasonic treatment leads to an increase in the hydrophobicity of

proteins due to partial denaturation at the bubble–liquid inter-

face.30 In this case, proteins acquire the properties of surfactants

and participate in the stabilization of the consistency, preventing

the phenomenon of sedimentation.38 Ultrasonic processing

increases the protein yield by an average of 50% in rice (from 3.5

to 5.3 g kg−1), buckwheat (from 17.1 to 25.9 g kg−1), lentils (from

18.2 to 25.2 g kg−1) and pea (from 15.8 to 24.9 g kg−1), which is

probably due to the initial properties of protein molecules. Sonica-

tion results in protein conformation. For example, ultrasound facili-

tates the transformation of ⊎-turns into ⊎-sheets in gluten and

weakens the strength of intermolecular hydrogen bonds.39 These

changes affect the dispersion of protein molecules or, rather, lead

to a decrease in distribution, facilitating themass transfer of the pro-

tein phase into the solution. The mechanical impact of ultrasonic

Table 1. Analytical conditions for determining elements

Element The most sensitive wavelengths (nm)

Iron 234.349

Aluminum 394.401

Barium 614.171

Beryllium 313.107

Boron 249.772

Vanadium 437.923

Potassium 766.491

Calcium 422.673

Cobalt 340.512

Silicon 251.611

Magnesium 285.213

Manganese 403.076

Copper 324.754

Molybdenum 379.825

Sodium 589.592

Rubidium 780.027

Strontium 407.771

Phosphorus 213.618

Chromium 425.433

Zinc 213.857

Table 2. Description of the organoleptic characteristics used to evaluate the samples

Attribute Definition

Scale

1 7

Visual

hom*ogeneity A mixture is hom*ogeneous if there is no phase change between any

two points in the mixture. No stratification, lumps, flakes, fat stains

Absent High

Odor

Raw material smell The quality of a thing that is or may be smelled Low High

Texture

Viscosity Force required to move a spoon back and forth Fluid Thick

Oiliness Coating detected in the mouth due to oil or grease Absent High

Wateriness The state or condition of being watery or diluted Absent High

Taste

Sour taste Basic taste, perceived on the tongue, stimulated by organic acids Not detected Intensive

Bitter taste Basic taste, perceived on the tongue, stimulated by substances such

as quinine of caffeine

Not detected Intensive

Sweet taste Basic taste, perceived on the tongue, stimulated by sugars Not detected Intensive

Salty taste Basic taste, perceived on the tongue, reminiscent of sea water Not detected Intensive

Taste of raw material The taste of the plant base from which milk is made Not detected Intensive

Aftertaste

Sour aftertaste The intensity of sour aftertaste after swallowing Not detected Intensive

Bitter aftertaste The intensity of bitter aftertaste after swallowing Not detected Intensive

Sweet aftertaste The intensity of sweet aftertaste after swallowing Not detected Intensive

Salty aftertaste The intensity of salty aftertaste after swallowing Not detected Intensive

Astringent aftertaste The feeling factor on the tongue or other skin surfaces of the mouth

described as puckering or drying

Not detected Intensive

Raw material aftertaste The intensity of plant base aftertaste after swallowing Not detected Intensive

Preference Overall acceptability The weakest The strongest

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cavitation at the molecular level is accompanied by partial denatur-

ation of proteins and conformational changes in secondary and ter-

tiary structures.40,41 The proteins are unraveled and hydrophobic

cores rich in phenylalanine, tyrosine and tryptophan are exposed,

which increases the hydrophobicity of the surface.42 With an

increase in the time of sonication, a decrease in the yield of dry sub-

stances is observed by an average of 10%, as well as carbohydrates

by an average of 20% (Table 3). This fact may be associated with the

destruction of cell walls and the subsequent hydrolysis of polysac-

charides due to ultrasonic shear forces initiated by ultrasonic cavita-

tion.43 However, in oats and wheat, on the contrary, an increase in

the mass fraction of dry substances (from 148.3 to 153.3 g kg−1

and from 63.1 to 72.1 g kg−1, respectively), as well as carbohydrates

(from 113.2 to 131.4 g kg−1 and from 32.7 to 44.6 g kg−1, respec-

tively), is observed, which is probably associated with a change in

the moisture-binding ability of ⊎-glucans and the capillary effect.44

Depending on the type of raw materials used, ultrasonic treatment

can have either a considerable effect or do not on the yield of poly-

phenols, whichmakes it possible to use this type of pre-treatment in

the production of functional food products.

The destruction of cells that occurs during freezing and frozen

storage can lead to the release of biologically active substances

and their degradation due to chemical and enzymatic oxidation

reactions, which is likely to lead to a decrease in the antioxidant

properties of the finished product compared to the original raw

material.45-47 Freezing combines the preservative effect of low

temperature with immobilization by crystallization of water as

ice to the extent that it is not available either as a solvent or as

a reactive component. Lowering the temperature below the

freezing point of the product makes it possible to inhibit the

metabolic processes that occur after harvesting and slows down

the kinetics of microbiological growth and qualitative degrada-

tion reactions.45,48 Although the low temperatures used in

freezing processes can reduce the kinetic energy of the reac-

tants, they can have an ambiguous effect on oxidation reac-

tions, since both the increase in oxygen solubility at low

temperatures and the concentration of reactants in the unfro-

zen phase of the system and the crystallization of amorphous

solutes can promote chemical and enzymatic oxidation reac-

tions. Moreover, pre-freezing, commonly used to preserve the

quality of frozen foods through enzymatic inactivation, can

degrade cell structure, resulting in inevitable deterioration in

quality, including discoloration, loss of moisture, softening,

and loss of nutrients and biologically active compounds.49,50

Previous studies have shown that freezing operations can also

have a positive effect on the quality and functional properties of

plant products, since the frozen state can promote the release

of biologically active compounds in the form of bound phenolic

acids and anthocyanins, resulting in increased antioxidant activ-

ity.51-53 According to Table 3, it can be seen that the preliminary

freezing of vegetable raw materials does not have an unambigu-

ous effect on its various types. Perhaps this fact is associated with

the native composition of plant cells, the content of polysaccha-

ride substances that can act as a cryoprotectant and the initial

moisture content of the raw material. Thus, for example, there is

a pattern: the higher the mass fraction of carbohydrates in the

feedstock, the lower the yield of polyphenolic compounds, carbo-

hydrates and protein. Probably, the high content of complex

sugars prevents the formation of large ice crystals and, as a result,

the destructive processes of the cell walls of the plant cell. At the

same time, at a freezing temperature of −17 °C, a higher yield of

solids is observed than at −85 °C. This fact is probably due to

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Figure 2. Profilogram of the results of organoleptic evaluation. Organoleptic evaluation of plant milk samples from (a) peas, (b) buckwheat, (c) oats,

(d) wheat, (e) rice, (f ) pumpkin and (g) lentils after various pre-treatments of raw materials: control; ultrasound 1 min; ultrasound 3 min;

ultrasound 5 min; freeze −17 °C; and freeze −85 °C; for 17 sensory characteristics, including preference.

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the difference in the processes of moisture crystal formation.54 At

higher freezing temperatures, the number of moisture crystal

nuclei is less than at low values (−85 °C); moisture crystals have

a large dimension and are heterogeneous in size and shape.

Uneven crystallization of moisture leads to the disruption of cellu-

lar structures with the release of biologically active substances

and nutritional factors.

Pre-treatment of vegetable raw materials affects the increase or

decrease in the content of various mineral components in plant

milk.55,56 We have studied the effect of preliminary ultrasonic

treatment and cryopreservation of pumpkin seeds, rice, oats,

buckwheat, lentils, peas and wheat on the mineral composition

of plant milk (Table 4). The microelements Fe, Al, Ba, B, K, Ca, Si,

Mg, Mn, Cu, Mo, Na, Rb, Sr, P, Cr,

Zn, Be, Va and Co were measured

in plant milk. The milk production from seeds included soaking,

blanching, wet grinding and filtering to separate the solid residue.

Ultrasound is perceived as harmless compared to other proces-

sing methods such as microwaves, gamma radiation and pulsed

electric field; thus cavitation had a positive effect on the extrac-

tion of some biologically active substances of pumpkin seeds,

which led to an increase in the performance of some elements

of the produced plant milk.57 There was a tendency to increase

the iron content for all types of the studied raw materials, except

for lentils, during sonication over time compared to the control

sample (Table 4). At the same time, a significant increase in iron

content was observed in samples from pumpkin seeds (from

12.61 to 26.11 μg kg−1). As the sonication time increased, the iron

content increased by an average of 10–15% for all types of raw

materials, except for lentils (decrease from 35.65 to

21.46 μg kg−1), where a decrease of 30%was observed compared

to the sample without pre-treatment. Presumably, this may be

due to the higher cell wall thickness of lentils, which affects the

release of certain micronutrients.58 The positive effect of ultra-

sound was observed during the pre-treatment of oats since an

increase in all microelements in vegetable milk was observed. In

some instances, an increase in sodium, silicon and molybdenum

was observed, but there was no general trend among various

raw materials. Also, sonication induces the activation of multiple

enzymes, such as the phenylpropanoid pathway and hydrolysis

of cell wall polysaccharides, which causes the release of phenols

associated with the cell wall, which can lead to an increase in phe-

nolic compounds in plant milk.59 Polyphenolic compounds, in

turn, inhibit the activity of enzymes containing molybdenum.60

However, all other trace elements did not change significantly

depending on the method of processing raw materials. Perhaps

this is due to the fact that pulsed ultrasonic radiation is considered

more energy efficient than continuous ultrasonic exposure during

the extraction process.61 Preliminary slow freezing of raw mate-

rials affects the release of biologically active substances during

processing due to the formation of large, spear-shaped ice crys-

tals in the extracellular regions of the frozen raw materials, which

leads to the destruction of fibers and cell walls and the unhin-

dered release of various substances.51 An increase in the content

of microelements in vegetable milk was observed due to damage

to the cellular structures of vegetable rawmaterials in the process

of preliminary freezing at a temperature regime of −17 and –85 °

C. There was a trend toward an increase in all biologically active

substances in vegetable milk from pumpkin seeds, rice, oats,

buckwheat, lentils, peas and wheat. The highest percentage

increase (from 30% to 100% depending on the plant material)

was observed in microelements Fe, K, Zn, Ca, Mg, Si and

P. However, in some instances, the freezing mode at −85 °C was

less effective compared to the mode at −17 °C, due to faster

freezing, which affected the decrease in the content of microele-

ments in plant milk (on average by 15–20%).

Pre-treatment of vegetable raw materials can also affect the

organoleptic properties of the product. Sensory evaluation in

the food industry is an important characteristic. Despite all the

benefits of the product, if its organoleptic properties are not high

such a product will not be in demand. Plant milk samples

obtained by five processing methods were compared with each

other to identify correlations between the processing method

and sensory descriptors. In doing so, each sample was also com-

pared to a control sample, to identify flaws in the

descriptors – that is, characteristics that are enhanced by proces-

sing (Fig. 2). After processing the tasting sheets, profilograms

reflecting 17 descriptors, including preference, were constructed.

Despite the fact that each raw material exhibits different charac-

teristics of sensory properties, a similar effect of the processing

method on the descriptors can be identified.

For the production of plant milk, preference is given to those

raw materials that have a weak taste and aftertaste of raw mate-

rials compared to the control sample – that is, the one that has

not been subjected to any treatment. Thus, ultrasound treatment

reduces sweet aftertaste in wheat and lentils but practically does

not change this descriptor in peas and pumpkin. It is worth noting

that ultrasound exposure throughout increases the salty taste in

wheat and peas. In lentils, the salty taste increases after −17 °C

freezing. The aftertaste of lentils and peas is most affected by

freezing, both at −17 °C and at −85 °C; however, in wheat and

oats, sonication for 5 min has a greater effect on the aftertaste,

and reducing the processing time increases bitter aftertaste. It is

worth noting, however, that in wheat ultrasound treatment

increases the bitter aftertaste compared to the control sample.

Also, in oats and wheat the viscosity is practically unaffected by

any treatment, while in pumpkin seeds, on the contrary, almost

all types increase the product's viscosity. Thus, ultrasound treat-

ment for 3 min has the greatest effect on the preference for lentil,

pumpkin, rice and pea milk. On the other hand, ultrasound treat-

ment for 1 min increases the preference for wheat and oat milk.

CONCLUSIONS

In summary, pre-treatment methods such as ultrasonic treatment

and cryopreservation can significantly impact physicochemical

characteristics, mineral composition and organoleptic properties

of plant milk. Ultrasonic processing makes it possible to increase

the extraction of biologically active substances, to increase the

content of certain elements and polyphenols in vegetable milk,

which is a favorable factor in the industrial production of plant

milk. Maximizing nutrient extraction ensures that the product

meets their expectations regarding taste, texture and nutritional

content. However, the processing method can affect the sensory

descriptors of plant milk. Preference is given to products with a

weak taste and aftertaste of vegetable raw materials, and ultra-

sound treatment for 3 min has the most significant effect on the

preference for plant milk. Usually, cryopreservation in food pro-

duction is used to preserve the freshness and quality of rawmate-

rials; however, it is possible to use this approach in order to

achieve maximum nutrient extraction in the production of

plant-based milk. In turn, freezing can have both positive and

negative effects on the quality and nutritional value of plant milk.

While it can slow down degradation and preserve nutrients, it can

also lead to the degradation of biologically active substances and

www.soci.org FV Lavrentev et al.

http://wileyonlinelibrary.com/jsfa

antioxidants. Cryopreservation can also increase the content of

microelements in vegetable milk, but the freezing mode at

−85 °C may be less effective than the mode at −17 °C. The effect

of freezing on plant milk may depend on factors such as the com-

position of the raw material, the freezing temperature and the

moisture content. Overall, pre-treatment methods can optimize

the nutritional value and improve the taste of plant milk. The

results of the study can be used to predict and adjust the compo-

sition of vegetable milk and create products with a given

composition on a plant basis.

ACKNOWLEDGEMENT

The authors acknowledge RSF grant no 22-26-00288 for financial

support.

CONFLICT OF INTEREST

The authors declare that they have no known competing financial

interests or personal relationships that could have appeared to

influence the work reported in this paper.

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from

the corresponding author upon reasonable

request.

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Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of ra...

INTRODUCTION

MATERIALS AND METHODS

Materials

Methods

General aspects of plant milk production

Special aspects of plant milk production

Pumpkin seed milk and lentil milk production

Pea milk production

Oat milk and wheat milk production

Rice milk production

Green buckwheat milk production

Physicochemical analyses

Mineral content

Sensory evaluation

Statistical analysis

RESULTS AND DISCUSSION

CONCLUSIONS

ACKNOWLEDGEMENT

CONFLICT OF INTEREST

DATA AVAILABILITY STATEMENT

REFERENCES

Artigo 2 T2 Lavrentev et al , 2023 - Educação Inclusiva (2024)

References