Vegetable beverages prepared with brazilians nuts: a systematic review
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/39890 |
Resumo: | Nowadays, plant-based beverages have somehow become a lifestyle tool, consumed by many not just because of dietary issues, but also for individual beliefs as well. Brazil, due to its wide biodiversity, has a high potential to play an active role in the global scenario in the production of these beverages. The aim of this work was to identify the main scientific works about Brazilians nuts plant-based beverages, in order to highlight which plants has been used, how these beverages has been prepared and what is their nutritional, biochemical, antioxidant and sensory potential. The study is a systematic review, using data available in different bases of CAPES journals (Scopus, Web of Science, Pubmed, Embase and Scielo), following the steps: formulation of the question, data collection (identification), selection (exclusion), definition of eligibility characteristics and analysis of selected evidence. 3,598 articles were identified, where through the selection process 12 documents were approved. These beverages have an intermediate sensorial acceptance and a high nutritional potential. Currently, in Brazil there are ranges of nuts options that can still be explored. There are few scientific studies related to the subject, however, through research in different databases, a gradual increase have been noted by the years. These scientific experiments are important to verify and/or verify the potential of these almonds/nuts originating in Brazil in the preparation of plant-based beverages, since the demand for healthy alternatives to animal-based products also grows every day. |
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Vegetable beverages prepared with brazilians nuts: a systematic reviewBebidas vegetales elaboradas con nueces brasileños: una revisión sistemáticaBebidas vegetais elaboradas com oleaginosas brasileiras: uma revisão sistemáticaAmêndoaBebida plant-basedBrasilCastanhaLácteos.AlmendraBebida plant-basedBrasilNuecesLácteos.AlmondPlant-based beverageBrazilNutsDairy.Nowadays, plant-based beverages have somehow become a lifestyle tool, consumed by many not just because of dietary issues, but also for individual beliefs as well. Brazil, due to its wide biodiversity, has a high potential to play an active role in the global scenario in the production of these beverages. The aim of this work was to identify the main scientific works about Brazilians nuts plant-based beverages, in order to highlight which plants has been used, how these beverages has been prepared and what is their nutritional, biochemical, antioxidant and sensory potential. The study is a systematic review, using data available in different bases of CAPES journals (Scopus, Web of Science, Pubmed, Embase and Scielo), following the steps: formulation of the question, data collection (identification), selection (exclusion), definition of eligibility characteristics and analysis of selected evidence. 3,598 articles were identified, where through the selection process 12 documents were approved. These beverages have an intermediate sensorial acceptance and a high nutritional potential. Currently, in Brazil there are ranges of nuts options that can still be explored. There are few scientific studies related to the subject, however, through research in different databases, a gradual increase have been noted by the years. These scientific experiments are important to verify and/or verify the potential of these almonds/nuts originating in Brazil in the preparation of plant-based beverages, since the demand for healthy alternatives to animal-based products also grows every day.Actualmente, las bebidas a base de plantas pueden convertirse en una herramienta de estilo de vida, consumida no solo por cuestiones dietéticas, sino también por creencias individuales. Brasil, por su amplia biodiversidad, tiene un alto potencial para desempeñar un papel activo en el escenario mundial en la producción destas bebidas. El objetivo del trabajo fue identificar los principales estudios científicos sobre bebidas vegetales elaboradas a partir de oleaginosas brasileñas, con el fin de destacar qué plantas se utilizan, cómo se están preparando estas bebidas y cuál es su potencial nutricional, bioquímico, antioxidante y sensorial. El estudio es una revisión sistemática, utilizando datos disponibles en diferentes bases de revistas CAPES (Scopus, Web of Science, Pubmed, Embase y Scielo), siguiendo los pasos: formulación de la pregunta, recolección de datos (identificación), selección (exclusión), definición de las características de elegibilidad y análisis de la evidencia seleccionada. Se identificaron 3.598 artículos, donde mediante del proceso de selección se aprobaron 12 documentos. Estas bebidas presentaron una aceptación sensorial y un alto potencial nutricional. Actualmente, en Brasil hay una gama de opciones de semillas oleaginosas que aún pueden explorarse. Existen pocos estudios científicos relacionados con el tema, sin embargo, mediantede investigaciones en diferentes bases de datos, se nota un incremento paulatino cada año. Estos experimentos científicos son importantes para verificar y/o verificar el potencial de estas almendras/nueces originarias de Brasil en la preparación de bebidas de origen vegetal, ya que la demanda de productos alternativos saludables a los de origen animal también crece cada día.Atualmente, as bebidas plant-based tornaram-se de alguma forma, um instrumento de estilo de vida, consumido por muitos não apenas por causa de questões dietéticas, mas também por crenças individuais. O Brasil, devido a sua ampla biodiversidade, apresenta um alto potencial para atuar de forma ativa no cenário global na produção destas bebidas. O objetivo do presente trabalho foi identificar os principais estudos científicos sobre as bebidas vegetais elaboradas a partir de oleaginosas brasileiras, a fim de se destacar quais as plantas utilizadas, como essas bebidas estão sendo elaboradas e qual o seu potencial nutricional, bioquímico, antioxidante e sensorial. O estudo trata de uma revisão sistemática, sendo utilizado dados disponíveis em diferentes bases dos periódicos da CAPES (Scopus, Web of Science, Pubmed, Embase e Scielo), seguindo as seguintes etapas: formulação da pergunta, coleta de dados (identificação), seleção (exclusão), definição das características de elegibilidade e análise das evidências selecionadas. Foram identificados 3.598 artigos, onde através do processo de seleção foram aprovados 12 documentos. Estas bebidas apresentam uma aceitação sensorial intermediária e um alto potencial nutricional. Atualmente, no Brasil encontra-se uma gama de opções de oleaginosas que ainda podem ser exploradas. Existem poucos estudos científicos relacionados ao tema, entretanto, nota-se através da pesquisa em diferentes bases de dados um aumento gradual a cada ano. Esses experimentos científicos são importantes para comprovar e/ou verificar o potencial dessas amêndoas/castanhas originárias do Brasil na elaboração de bebidas plant-based, uma vez que a demanda por produtos saudáveis alternativos aos de origem animal também cresce a cada dia.Research, Society and Development2023-01-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3989010.33448/rsd-v12i2.39890Research, Society and Development; Vol. 12 No. 2; e5612239890Research, Society and Development; Vol. 12 Núm. 2; e5612239890Research, Society and Development; v. 12 n. 2; e56122398902525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/39890/32727Copyright (c) 2023 Maria Paula Pimenta Vilas Boas; Maria de Fátima Santos; Eduardo Valério de Barros Vilas Boas; Elisângela Elena Nunes Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVilas Boas, Maria Paula Pimenta Santos, Maria de FátimaVilas Boas, Eduardo Valério de Barros Carvalho, Elisângela Elena Nunes 2023-02-14T20:07:52Zoai:ojs.pkp.sfu.ca:article/39890Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-02-14T20:07:52Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Vegetable beverages prepared with brazilians nuts: a systematic review Bebidas vegetales elaboradas con nueces brasileños: una revisión sistemática Bebidas vegetais elaboradas com oleaginosas brasileiras: uma revisão sistemática |
title |
Vegetable beverages prepared with brazilians nuts: a systematic review |
spellingShingle |
Vegetable beverages prepared with brazilians nuts: a systematic review Vilas Boas, Maria Paula Pimenta Amêndoa Bebida plant-based Brasil Castanha Lácteos. Almendra Bebida plant-based Brasil Nueces Lácteos. Almond Plant-based beverage Brazil Nuts Dairy. |
title_short |
Vegetable beverages prepared with brazilians nuts: a systematic review |
title_full |
Vegetable beverages prepared with brazilians nuts: a systematic review |
title_fullStr |
Vegetable beverages prepared with brazilians nuts: a systematic review |
title_full_unstemmed |
Vegetable beverages prepared with brazilians nuts: a systematic review |
title_sort |
Vegetable beverages prepared with brazilians nuts: a systematic review |
author |
Vilas Boas, Maria Paula Pimenta |
author_facet |
Vilas Boas, Maria Paula Pimenta Santos, Maria de Fátima Vilas Boas, Eduardo Valério de Barros Carvalho, Elisângela Elena Nunes |
author_role |
author |
author2 |
Santos, Maria de Fátima Vilas Boas, Eduardo Valério de Barros Carvalho, Elisângela Elena Nunes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Vilas Boas, Maria Paula Pimenta Santos, Maria de Fátima Vilas Boas, Eduardo Valério de Barros Carvalho, Elisângela Elena Nunes |
dc.subject.por.fl_str_mv |
Amêndoa Bebida plant-based Brasil Castanha Lácteos. Almendra Bebida plant-based Brasil Nueces Lácteos. Almond Plant-based beverage Brazil Nuts Dairy. |
topic |
Amêndoa Bebida plant-based Brasil Castanha Lácteos. Almendra Bebida plant-based Brasil Nueces Lácteos. Almond Plant-based beverage Brazil Nuts Dairy. |
description |
Nowadays, plant-based beverages have somehow become a lifestyle tool, consumed by many not just because of dietary issues, but also for individual beliefs as well. Brazil, due to its wide biodiversity, has a high potential to play an active role in the global scenario in the production of these beverages. The aim of this work was to identify the main scientific works about Brazilians nuts plant-based beverages, in order to highlight which plants has been used, how these beverages has been prepared and what is their nutritional, biochemical, antioxidant and sensory potential. The study is a systematic review, using data available in different bases of CAPES journals (Scopus, Web of Science, Pubmed, Embase and Scielo), following the steps: formulation of the question, data collection (identification), selection (exclusion), definition of eligibility characteristics and analysis of selected evidence. 3,598 articles were identified, where through the selection process 12 documents were approved. These beverages have an intermediate sensorial acceptance and a high nutritional potential. Currently, in Brazil there are ranges of nuts options that can still be explored. There are few scientific studies related to the subject, however, through research in different databases, a gradual increase have been noted by the years. These scientific experiments are important to verify and/or verify the potential of these almonds/nuts originating in Brazil in the preparation of plant-based beverages, since the demand for healthy alternatives to animal-based products also grows every day. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/39890 10.33448/rsd-v12i2.39890 |
url |
https://rsdjournal.org/index.php/rsd/article/view/39890 |
identifier_str_mv |
10.33448/rsd-v12i2.39890 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/39890/32727 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 2; e5612239890 Research, Society and Development; Vol. 12 Núm. 2; e5612239890 Research, Society and Development; v. 12 n. 2; e5612239890 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052616905064448 |