The objective of this study was to compare the in vitro antibacterial activities of conventional (non-nanocomposite) and nanocomposite (nanoclay-based) coatings made from mechanically deboned chicken meat protein (MDCM-P) enriched with Ziziphora clinopodioides essential oil (ZEO) and/or eugenol (EUG) against foodborne pathogens. Subsequently, best-performing coatings identified through in vitro tests were evaluated for effects on microbial quality, safety (via inoculation with Staphylococcus aureus and Escherichia coli O157:H7), and sensory characteristics of ostrich meat during 21-day storage at 4°C. Based on GC-MS results, carvacrol (62.5%) was the major compound of ZEO. Particle size of nanocomposites ranged from 137 to 514.8 nm. The well-diffusion method showed that Listeria monocytogenes was the most sensitive and E. coli O157:H7 the most resistant bacterium. Ostrich meat coated with MDCM-P nanocomposite containing ZEO (16 mg/mL) and EUG (16 mg/mL) demonstrated improved microbial quality compared to uncoated meat, showing reductions in total viable bacteria (9.29 to 6.33 log10 CFU/g), psychrotrophs (10.41 to 6.45 log10 CFU/g), lactic acid bacteria (8.36 to 6.07 log10 CFU/g), coliforms (8.41 to 5.46 log10 CFU/g), and molds and yeasts (8.17 to 5.26 log10 CFU/g), and enhanced microbial safety by lowering S. aureus (7.44 to 5.27 log10 CFU/g) and E. coli O157:H7 (8.42 to 5.25 log10 CFU/g) counts. Furthermore, it exhibited improved sensory attributes, achieving an overall acceptability score of 5.4 compared to 2.15 for control. These findings suggest that MDCM-P nanocomposite coating containing ZEO and EUG shows potential as an active packaging material to improve microbial quality and safety of refrigerated ostrich meat.

Postbiotics, non-viable microbial components or metabolites derived from probiotics, represent a promising new class of therapeutic agents in dermatological and wound-healing science. This review highlights the bioactive potential of postbiotics in modulating inflammation, enhancing tissue regeneration, and restoring microbiota balance in skin wounds. Through analysis of recent experimental and clinical studies, postbiotics were found to accelerate wound closure, stimulate collagen synthesis, and improve barrier integrity while providing antimicrobial and immunomodulatory benefits. Their incorporation into topical formulations and wound dressings has shown to regulate moisture, prevent infection, and support optimal healing conditions. In contrast to live probiotics, postbiotics are stable, safe, and free from viability-related limitations, making them ideal for cosmetic and medical use. Overall, postbiotics represent an innovative, next-generation strategy for skin regeneration and wound management.

Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates various drying technologies for stevia leaves and extracts, including convective hot air, infrared, vacuum, microwave, freeze, and shade drying, and their impacts on product quality and energy efficiency. It also explores the growing applications of dried and extracted stevia in food products. By comparing different drying methods and highlighting the benefits of stevia in these food formulations, this investigation aims to identify future research directions and optimization strategies for utilizing stevia as a natural sweetener and functional ingredient. Convective hot air drying at higher temperatures was found to be the most energy-efficient, though several studies have reported moderate degradation of key bioactive compounds such as stevioside and rebaudioside A, particularly at elevated temperatures and extended drying times. Infrared drying enhanced antimicrobial activity but resulted in lower levels of polyphenols and antioxidants. Vacuum drying effectively preserved anti-inflammatory compounds like flavonoids. Microwave drying presented strong protection of antioxidant activity and superior particle morphology. Freeze drying, while less energy-efficient, was the most effective at retaining antioxidants, polyphenols, and volatile compounds. Shade drying, though time-consuming, maintained high levels of polyphenols, flavonoids, and essential oils. Advanced techniques like spray drying and electrospraying have been reported to enhance the sensory qualities and stability of stevia extracts, making them ideal for food applications such as dairy and baked products, confectionery, syrups, snacks, jams, preserves, and meat products. Overall, stevia not only serves as a natural, zero-calorie sweetener but also contributes to improved health benefits and product quality in these diverse food formulations.

Background: The primary objective of encapsulating probiotics is to enhance their survival rate during food processing and the challenging conditions of the gastrointestinal tract. Methods: In this specific investigation, Lactobacillus plantarum was introduced into the Inner aqueous phase (W1) of Double Emulsions (DEs) referred to as Water-in-Oil-in-Water (W1/O/W2). This entrapment process involved inducing a transition from solid to gel state of W1 using gelatin, alginate, tragacanth gum, and carrageenan across multiple samples. The study then explored the resistance of L. plantarum to various environmental pressures, including thermal treatments (such as pasteurization at 72 °C for 40 s, microwave heating at 72 °C for 40 s, and sterilization at 145 °C for 40 s), as well as exposure to sodium chloride (NaCl), bile salt, lysozyme, and penicillin. Additionally, the viability of the encapsulated probiotics was investigated in simulated gastrointestinal conditions. Results: It was found that the sensitivity of free bacterial cells to heat processing was significantly higher compared to encapsulated bacteria. Among the different samples, those containing tragacanth gum exhibited the highest cell viability when subjected to various heat treatments (14.67% reduction for microwave, 13.72% reduction for pasteurization). Furthermore, the study demonstrated that DEs effectively improved the survival of probiotics against NaCl, bile salt, lysozyme, and penicillin. Generally, the gastric conditions (0.55 to 3.30 log Colony Forming Unit (CFU)/g reduction) had a more detrimental impact on probiotic viability compared to the intestinal conditions (0.1 to 0.8 log CFU/g reduction). Conclusion: Ultimately, DE samples containing tragacanth gum in the W1 phase displayed the most effective protective effects. This encapsulation technique holds potential for various applications in dairy, meat, and other fermented products.

Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from Malva neglecta mucilage (MLM) including Myrtus communis essential oil (MEO), in both conventional and nanocomposite (nanoclay-based) forms on the oxidative stability and sensory characteristics of ostrich meat during 21-day storage at 4 °C. Samples coated with nanocomposite MLM containing 8 % MEO (NMLM-MEO 8 %) showed significantly lower pH (6.19), peroxide value (1.67 meq/kg lipid), thiobarbituric acid reactive substances index (1.11 mg MDA/kg), and carbonyl content (1.74 nmol/mg protein), alongside higher phenolic content (3.51 mg GAE/g meat) and overall acceptability score (4.6) compared to other groups (P ≤ 0.05). These findings demonstrate the potential of NMLM-MEO 8 % coating containing natural antioxidants as effective active packaging material, providing oxidative protection and sensory improvement in ostrich meat, while offering a sustainable alternative for the meat packaging industry.

Background: Spray‐drying is a well‐established method for producing free‐flowing microencapsulated powders, especially for fat‐soluble vitamins (FSVs) like A, D, and E. This process enhances the stability and protection of FSVs against environmental degradation. Scope and Approach: This review highlights the application of spray‐drying to encapsulate FSVs, focusing on their role in maintaining stability, controlled release, and protection under various conditions. Current challenges and future directions in spray‐drying‐assisted encapsulation of single and multiple FSVs (like vitamin K) are also discussed. Key Findings and Conclusions: Optimizing the spray‐drying technique with efficient encapsulating agents can remarkably improve the release profiles and yields of vitamin A, emphasizing tailored formulations for stability and efficacy. For vitamin D, the choice of carrier oil and wall materials has a significant impact on bioavailability, particularly in food fortification. Although there are challenges due to heat sensitivity, spray‐drying is a versatile technique to encapsulate vitamin E with high efficiency rate, desirable particle characteristics, and effective release profiles. Comicroencapsulation with bioactive compounds further enhances the stability and bioavailability of vitamins, suggesting promising applications in food fortification and health supplementation. Comparative studies between microencapsulated FSVs and their free forms revealed improved physicochemical stability and extended‐release rates in simulated gastrointestinal conditions, as well as an enhancement in nutrient retention in food products.

Edible seaweeds are a rich source of antioxidants, essential amino acids, polysaccharides, polyunsaturated fatty acids, vitamins, and minerals. Several studies have investigated seaweed's gelling and thickening properties for use in the food industry. This chapter provides an overview of the potential applications of seaweed extracts and whole seaweeds as functional ingredients to enhance the nutritional, textural, and sensory attributes of food products (e.g., dairy, meat, bakery, and other products). Based on the studies, seaweed in the form of powder or extract can improve food products' nutritional, textural, and sensory properties. Additionally, seaweed also affects food products' health properties. Furthermore, seaweed's impact differs considerably depending on the species and concentration used, so seaweed-based commercial products need to be optimally formulated. According to the study, adding seaweed extracts or whole seaweeds to the diet had a positive impact on health, shelf-life, and overall food quality.

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.

Surfactants, also known as surface-active agents, have emerged as an important class of compounds with a wide range of applications. However, the use of chemical-derived surfactants must be restricted due to their potential adverse impact on the ecosystem and the health of human and other living organisms. In the past few years, there has been a growing inclination towards natural-derived alternatives, particularly microbial surfactants, as substitutes for synthetic or chemical-based counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.

This study aimed to fabricate electrospun zein/polyvinyl alcohol (ZN/PVA) nanofiber, as well as ZN/PVA nanofiber containing 4% thymoquinone (TQ), and electrosprayed with ZN nanoparticles containing 2% resveratrol (RS) (ZN/PVA-TQ-RS). The effects of these nanofibers on the bacterial, oxidative, and sensory qualities, as well as the microbial safety (following inoculation with Escherichia coli O157:H7), of rainbow trout fillets during 12-day storage period at 4 degrees C were evaluated. According to the results of scanning electron microscope analysis, the average diameters of the ZN/PVA nanofibers, ZN/PVA nanofibers containing 4% TQ, and ZN nanoparticles containing 2% RS were measured at 207.5, 275.6, and 255.5 nm, respectively. Fish fillets wrapped with ZN/PVA-TQ-RS nanofibers exhibited significantly lower total viable counts (7.6 log10 CFU/g), psychrotrophic bacteria counts (7.1 log10 CFU/g), peroxide values (0.95 meq/kg lipid), thiobarbituric acid reactive substances values (0.62 mg MDA/kg sample), E. coli O157:H7 counts (5.7 log10 CFU/g), and demon-strated better sensory characteristics (overall acceptability: 4.8) compared to the other experimental groups (P & LE; 0.05). Thus, the ZN/PVA-TQ-RS treatment was able to extend the shelf life of fish fillets by at least 3 days, as determined by acceptable microbial, oxidative, and sensory thresholds. The present findings suggest that ZN/ PVA-TQ-RS can be employed as an active packaging material containing natural preservatives to prolong the shelf life and enhance the microbial safety of refrigerated fish fillets in the packaging industry.

Abstract The aim of the present study was to fabricate, characterize, and evaluate the in vitro antimicrobial and antioxidant properties of zein/polyvinyl alcohol (ZN/PVA) nanofibers containing 2% and 4% of thymoquinone (TQ), either alone or in combination with electrosprayed ZN nanoparticles containing 1% and 2% of resveratrol (RS). According to scanning electron microscopy analysis, the diameter of nanofibers and nanoparticles increased with increasing TQ and RS concentrations, respectively. The molecular interaction between ZN or PVA polymers and TQ or RS was confirmed by Fourier transform infrared spectroscopy. Thermogravimetric analysis showed that the thermal stability of nanofibers did not change with the addition of TQ and RS. Moreover, incorporation of TQ in nanofibers along with RS nanoparticles increased their antibacterial and free radical scavenging activities based on broth dilution and DPPH methods, respectively (p ≤ .05). Escherichia coli O157:H7 (as a Gram‐negative pathogenic bacteria) was more resistant to all treatments than Staphylococcus aureus (as a Gram‐positive pathogenic bacteria). In addition, the combined use of TQ in nanofibers and RS nanoparticles had antagonistic antibacterial and synergistic antioxidant effects. The best results were obtained with ZN/PVA nanofiber containing 4% TQ and electrosprayed with 2% RS nanoparticles (p ≤ .05). According to the results of the present study, biodegradable ZN/PVA nanofiber containing TQ and electrosprayed with RS nanoparticles can be used as a novel active packaging material in the food industry.

Tea (Camellia sinensis) is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin. There is an increasing trend to extract these bioactive compounds to deliver them as value-added products. Generally, the extraction of polyphenols and other functional compounds from different parts of tea is carried out using different solvents (e.g., water, water–ethanol, ethanol, methanol, acetone, ethyl acetate, and acetonitrile). The extraction efficiency of functional compounds from tea depends on the type and polarity of the solvent as well as the applied process. Several conventional techniques, such as boiling, heating, Soxhlet, and cold extraction, are used to extract bioactive ingredients. However, these procedures are unsuitable for achieving high yields and biological activities due to the long extraction times of cold brewing and the high temperatures in other heating methods. Many efforts have been carried out in food and pharmaceutical industries to replace conventional extraction techniques with innovative technologies (e.g., microwave (MAE), ultrasonic (UAE), pressurized liquid (PLE), pulsed electric field (PEF), and supercritical fluid (SFE)), which are fast, safe, energy-saving, and can present eco-friendly characteristics. These innovative extraction techniques have proven to improve the recovery rate of phenolic-based antioxidant compounds from tea and increase their extraction efficiency. In this review, the application of novel processing technologies for the extraction of value-added compounds from tea leaves is reviewed. The advantages and drawbacks of using these technologies are also highlighted.

Abstract In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage‐related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin–Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi‐trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01–6.35 vs. 6.71–8.17 log10 CFU/g for TVC, 5.37–5.83 vs. 6.07–7.11 log10 CFU/g for LAB, 5.08–5.18 vs. 5.40–7.23 log10 CFU/g for PTC, and 6.53–6.92 vs. 7.23–9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68–1.99 vs. 2.23–3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean‐label cooked sausages during refrigerated storage.

This study aimed to determine the antioxidant content (total phenolics, chlorogenic acid (CGA), and caffeine), proximate composition, and antimicrobial activity of green and roasted coffee beans (coffee arabica and coffee canephora var Robusta) and evaluate their effect on three selected human oral pathogens (i.e., Porphyromonas gingivalis, Streptococcus mutans and Lactobacillus casei). Total phenolic content (TPC) was significantly higher in green C. robusta (5.48 mg/g) compared to green C. arabica (4.67 mg/g). However, there was significantly lower phenolic content in both roasted coffee types. Similarly, CGA content was higher in green C. robusta coffee (2.39 mg/g) compared to roasted C. robusta coffee (0.74 mg/g). Caffeine content was significantly higher in roasted C. robusta (1.36 mg/g) compared to green C. robusta (1.23 mg/g) and green C. arabica (1.04 mg/g). The extract of green C. robusta produced a larger mean diameter of inhibition zones at all concentrations against bacteria tested compared to C. arabica. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of all samples on L. casei were 50 mg/mL, while on S. mutans were 240 mg/mL. The MIC and MBC for green and roasted C. robusta and C. arabica tested on P. gingivalis were 100 mg/ml and 200 mg/mL, respectively. The results showed that green and roasted Robusta coffee had higher chlorogenic acid, total phenolic contents, and good antimicrobial activity compared to its counterparts. This study suggests the feasibility of using Robusta coffee in the food industry to increase the functionality of beverages.

Abstract This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W1) of a water‐in‐oil‐in‐water (W1/O/W2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and − 21.1, −34.1, −46.2, −38.3, and −34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W1/O/W2 emulsion, followed by the W1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.

The present study aimed to introduce a novel biocompatible food packaging system based on electrospun pol-ycaprolactone (PCL) nanofiber containing Ganoderma lucidum extract (GLE) to improve the chemical and mi-crobial stability of fresh rainbow trout fillets. For this purpose, PCL nanofibers containing 1-8% of GLE (w/w) were prepared and characterized. Also, their in vitro antibacterial and antioxidant properties were evaluated. Then, the effects of the PCL nanofibers without GLE and containing GLE 8% were investigated on the chemical and microbial qualities of fish fillets during 12-day storage at 4 degrees C. Results indicated that increasing GLE con-centrations enhanced the in vitro antioxidant properties of PLC and the highest antioxidant activities belonged to PCL-GLE 8% (P <= 0.05). Moreover, trout fillets wrapped with PCL-GLE 8% nanofiber showed significantly better antioxidant results compared to the other experimental groups at the end of storage time (P <= 0.05). Neither in vitro nor fish model studies showed any significant antibacterial activity for PCL-GLE 8%. The following scores belonged to the control, PCL, and PCL-GLE 8% groups, respectively: pH (7.62, 7.42, and 6.93), peroxide value (8.33, 8.27, and 5.28 meq/kg lipid), thiobarbituric acid reactive substance (1.38, 1.34, and 1.06 mg MDA/kg of fish fillet), total carbonyl content (0.82, 0.60, and 0.50 nmol/mg protein), total viable counts (9.2 log10 CFU/g for all experimental groups), and total volatile basic nitrogen (36.54, 33.32 and 14.14 mg N/100 g sample). The findings of this study revealed that PCL-GLE 8% nanofiber can be employed as an active food packaging material for improving chemical stability of fresh rainbow trout fillets.

Endocrine disrupters (EDCs) are naturally occurring or man-made substances that either mimic or obstruct the functions of oestrogens and androgens, thyroid hormones, as well as microminerals in the body. The present work aimed to evaluate the effects of oral administration of tartrazine and curcumin, synthetic and natural dyes, respectively, on thyroid hormones (T3, T4, and TSH), female reproductive hormones (oestrogen, progesterone, LH, and FSH), and minerals (iron, copper, zinc, sodium, potassium, and chloride) in plasma, liver, and kidney of female rats after 15, 30, and 45 d of treatment. The rats were treated with admissible daily intake (ADI) and 10× ADI (9.6 and 96 mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin, respectively). Results showed significant changes in thyroid and female reproductive hormones, especially, in the tartrazine-treated groups as compared to the control. Low and high doses of tartrazine and curcumin significantly (p < 0.05) decreased iron, copper, and zinc concentrations in plasma, whereas, the concentrations of sodium and copper in liver and kidney increased. Both tartrazine and curcumin, at ADI and 10× ADI, resulted in lower LH levels after 30 and 45 d of treatment. After 30 d, low and high dose of tartrazine significantly decreased T4, oestrogen, and FSH levels; whereas, progesterone level increased. The results demonstrated that hormone secretion and mineral content in tissues are severely affected at ADI and higher concentrations of tartrazine and curcumin. These observations suggested that lower doses of these dyes might be a safer option for their usage in foods and pharmaceuticals.

Algae are known as an important source of functional ingredients with unique structures and nutritional and therapeutic activities, which provide opportunities for the development of healthier foods and beverages. Several studies have reported the possibility of using micro- and macroalgae in different formulations owing to their protein, mineral, and vitamin contents, and fatty acid profiles. In this chapter, the feasibility of using whole algae in animal feed and as an ingredient in various human food products (e.g. muscle-based foods, cereal-based foods, dairy products, and beverages) as well as their functional and nutritional impacts were reviewed. Moreover, the potential use of functional ingredients extracted from different algae species for utilization in the food and pharmaceutical industries were highlighted.

Nowadays, the interest in biomass fractionation from agricultural and food residues such as reduced sugars based on emerging technologies has increased. Most of these techniques are green, eco-friendly, and economic, reduce time, and improve productivity and quality, which make them good choices to substitute for conventional methods for biomass fractionation. In this chapter, emerging technologies related to biomass fractionation will be reviewed. The application of ultrasound, microwave, pulsed electric fields (PEFs), and enzyme-assisted and supercritical fluid (SCF) technologies for biomass fractionation will be discussed.

Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.