Abstract：
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
摘要：
作为一种从植物材料中提取的营养丰富的乳液，植物性牛奶（PBM）一直是食品行业的最新趋势和热门话题，由于消费者对植物性产品在管理环境（碳足迹和土地效用）方面的认识不断提高，伦理(动物福利)和社会(健康意识)问题。已经进行了广泛的研究和评论，以讨论PBM的独特视角，包括其生产，健康影响和市场接受度。然而,对PBM中存在的有价值的抗氧化剂没有太多强调，这是使它们与牛奶分离的属性之一。抗氧化剂在PBM中的量是重要的。它们在保持最佳健康和降低各种健康障碍的风险方面提供了巨大的健康益处。因此,在生产和储存过程中增强抗氧化剂的提取并保持其活性是重要的。然而,对于这些抗氧化剂在PBM生产中涉及的不同加工步骤中如何变化,目前缺乏全面的综述.大概,PBM中的抗氧化剂可能由于热降解而丢失，氧化或浸出到加工水中。因此，本文旨在通过对不同的生产步骤(发芽，烘烤,浸泡,热烫,研磨和过滤，和微生物失活）影响PBM中的抗氧化剂含量。此外,还强调了不同微生物灭活处理（热处理或非热处理）对PBM中抗氧化剂变化的影响。本文可以为行业提供有用的见解，旨在选择合适的加工步骤来生产带有健康声明的PBM产品。
