This study aims to investigate the factors that influence consumer purchasing decisions regarding peanut oil brands in Myanmar, specifically examining the impact of price, health benefits, and taste and smell on purchasing behavior. A quantitative research approach was employed to analyze the data collected from 255 participants who are social network friends’ netizens living in Yangon region. The gathered data was analyzed by using the logistic regression statistical tool. Tests such as Likelihood Ratio test, Wald test, the Hosmer-Lemeshow test, Cox and Snell R-square, Nagelkerke R-square and Omnibus test were used in this study for the model fitting purpose to achieve its objectives. The results show that peanut oil price had a significant impact on consumer purchasing decisions, while health considerations also played a role in decision-making. However, taste and smell did not significantly contribute to the prediction of the relationship between the dependent and independent variables.

The presence of methylxanthine alkaloids such as caffeine, theobromine and theophylline is characteristic of cocoa bean processing products, but theobromine is not contained in other types of raw materials. Therefore, the theobromine content can be used as an indicator of the content of cocoa products. Cocoa products are used in various types of confectionery products to improve the taste and aroma; however, there are no methods to determine the content of cocoa products in confectionery products that do not belong to the chocolate group. Cocoa bean processing products such as cocoa powder, cocoa mass and sugar confectionery products, including chocolate, confectionery bars and wafer fillings made with their use, were objects of the study. Theobromine and caffeine were determined using the capillary electrophoresis method after acid hydrolysis of samples. The theobromine content in cocoa beans, cocoa powder and cocoa mass was determined. Based on these data, the theobromine content was calculated in terms of dry fat-free solids of cocoa of 1560 mg/100 g and a formula was proposed for calculating the mass fraction of dry fat-free solids of cocoa. The developed method with calculated metrological indicators allows measuring the mass fraction of dry fat-free solids of cocoa in sugar confectionery products made from cocoa bean processing products. The proposed approach can be used as an effective express method for studying the composition of multicomponent sugar confectionery products to assess their quality and determine the amount dry fat-free solids of cocoa, which is the most important identification criterion for the content of cocoa bean processing products.

This study examines the impact of Tribolium castaneum infestation on the quality of stored wheat flour by assessing insect population growth, weight loss, moisture content, colour parameters, and chemical composition along various infestation levels (0, 10, 20, and 40 pairs/kg) and storage durations (4, 6, and 8 months). Results indicate that T. castaneum populations and weight loss in flour increased significantly with higher infestation levels and prolonged storage. After 8 months, the highest infestation (40 pairs/kg) resulted in a maximum insect population of 638.5 insects/kg and 42.54 % weight loss, underlining the importance of effective pest management. Moisture content also rose up along with infestation level and storage duration, reaching 14.56 % at 40 pairs/kg after 8 months. Colour analysis showed a decline in lightness (L*) and an increase in a* and b* values, indicating quality deterioration. Chemical composition analysis revealed protein, lipid, and ash levels increased with infestation, while carbohydrate and fiber content decreased. Statistical analysis demonstrated significant differences in all parameters across infestation levels and storage periods, with notable changes occurring as storage progressed. The findings highlight the progressive quality degradation in flour due to T. castaneum infestation, thus emphasizing the need for improved storage practices and monitoring in order to mitigate weight loss, moisture increase, and nutritional deterioration in stored wheat flour products. These insights contribute to understanding pest-induced losses and suggest preventive strategies to preserve flour quality in storage environments.

Healthy nutrition with a balanced diet and sufficient caloric content facilitates longevity and control of non-communicable diseases. It also increases resistance to stress, pressures and unfavorable effects of the environment. The aim of the research was to analyze the dynamics of the global consumption of protein and calories and their interrelation with the diets of the population from various regions, as well as to assess food products that are able to make up for a deficiency in protein, dietary fiber and other nutrients. Analysis of data from the Rosstat and Food and Agriculture Organization of the United Nations showed that the lowest level of consumption of protein and calories was observed in Africa compared to world indices. This is conditioned by mainly plant-based diets. In Asia, indices of protein and calorie consumption are close to the world values. Diets include a significant amount of fish and seafood, plant-based foods and whole grain products. The highest indices were found in America, Oceania, Europe and Russia. Diets of their populations are more balanced; however, they include significant amounts of saturated fats and simple carbohydrates. Analysis of the data array containing information about 100 healthiest foods taken from Kaggle and processed in the program Power BI was able to reveal products that are most rich in protein, dietary fiber and vitamin C, as well as to detect the antioxidant index of products, their caloric content and geographical origin. It is nutrition that ensures the physical and mental activities of humans, their mood and quality of life. Therefore, by energy value and sets of products used in daily diets, nutrition should correspond to the age, gender, occupation, general health state of humans and the climate and geographical zones where they live.

The development of biodegradable food packaging based on renewable natural raw materials is one of the key trends of modern research worldwide. It is possible to obtain film materials for food packaging on the basis of corn starch and sodium carboxymethyl cellulose provided that small amounts of polyvinyl alcohol (PVA), citric acid (CA) and glycerol (Gl) are added to the polymer composition. The paper presents the results of the composition optimization of such films using the response surface methodology. The influence of independent variables (PVA concentration: 7, 10 and 15.5; CA concentration: 5, 7 and 9; Gl concentration: 20, 25 and 50 % in relation to the polysaccharides weight) on the response variables (swelling degree, gel fraction, water vapor transmission rate, tensile strength, elongation at break and Young’s modulus) is evaluated. The sample of the optimized composition (15.5 wt. % PVA, 7 wt. % СА and 37.5 wt. % GL) has good barrier and strength properties. Theoretical calculations based on the regression model demonstrated a high correlation with the experimental data. It is shown that the inclusion to the polymer matrix of additional components (antioxidants, reinforcing agents) will improve the operational characteristics of film materials and expand their functionality.

Cyclodextrins (CDs) are cyclic oligosaccharides formed through the enzymatic transformation of starch into glucose, catalyzed by cyclodextrin glucanotransferase (CGTase). They are composed of six (α-CD), seven (β-CD), or eight (γ-CD) glucose molecules, interconnected by α-1,4 glycosidic bonds. Cyclodextrin glucanotransferase has been declared safe for use in food applications by the European Food Safety Authority (EFSA). CGTase is an extracellular enzyme that is found in nature on a cellular level and is generated by a variety of microorganisms, such as fungi, bacteria, and archaea. Approximately 90 % of bacteria that generate CGTase belong to the genus Bacillus. A number of glucose units joined covalently by oxygen atoms form cyclodextrins. CDs have a truncated cone shape with a hydrophilic outer wall and a less hydrophilic inner wall. Due to their numerous health benefits, CDs are regarded as advantageous nutrients and biologically active dietary supplements. CDs and their derivatives have diverse applications across the food, cosmetics, and pharmaceutical industries, with their use being most prominent in the food sector. Within the food industry, CDs serve primarily as auxiliary agents, acting as technological enhancers to improve the physicochemical properties of various food components. For example, they can be used to stabilize aroma and flavor compounds, polyunsaturated fatty acids (PUFAs), and poorly water-soluble vitamins and nutrients, as well as to improve medication solubility and bioavailability. Studies on their toxicity have also revealed that CDs are safe to use orally. Many studies have examined the insertion of conventional medications or naturally occurring bioactive substances into CDs cavities in an effort to better understand their effects on various cancer cell lines in vitro. CDs are used in cosmetics products to extend their shelf life, stabilize volatile chemical ingredients, lessen offensive tastes or smells, and prevent or lessen topical irritation. Cyclodextrins remain a focal point of research due to their ability to encapsulate molecules and function as catalysts and carriers for a wide range of chemical compounds. 

The review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without increasing the load on the ecosystem.The chemical composition of wheat bran is characterised, including the carbohydrate composition and the content of non-starch carbohydrates and proteins; a qualitative analysis of the components is provided. Special attention is given to the use of wheat bran in industry and as a substrate for the biosynthesis of useful metabolites. Wheat bran has significant biotechnological properties and is a valuable raw material for the development of new products and technologies. The review provides a comparative analysis of methods for the destruction of wheat bran, highlighting their advantages and disadvantages. Microbial destruction by enzyme preparations and microorganisms is relevant due to the promise of obtaining metabolites in demand as microingredients for feed and food purposes. The use of wheat bran in the production of functional foods is known; in animal husbandry, they are used as a feed additive. In biotechnology, wheat bran can serve as a substrate for the growth of various microorganisms used in the production of biotechnological preparations and enzymes, such as beneficial bacteria — probiotics. In the field of ecology, microbial communities using wheat bran are able to effectively degrade organic pollutants. Thus, the use of wheat bran in biotechnology opens up new horizons for the development of sustainable technological processes and improvement of product quality. Their biotechnological destruction is of interest as a method of converting waste into secondary raw material.

Due to the negative health effects such as cardiovascular diseases, diabetes and obesity, the consumers avoid foods high in saturated fatty acids. For this reason, one of the main goals of the food industry is to develop the substitutes for solid fats rich in unsaturated fatty acids. Recent studies have shown that oleogels can successfully replace saturated fats in various foods such as cakes, biscuits, meat products, chocolate and ice cream. We have developed a hybrid gel in which oleogel is made up from the composition of hydrogel and oleogel in a ratio of 5:95. The hydrogel is obtained from a 2 % solution of sodium alginate in combination with oleogel made from grape seed oil and beeswax in a concentration of 20 %. The safety assessment of the food hybrid gel was carried out on laboratory animals (linear Wistar rats). The animals were split into three groups to conduct the research. The rats of the first group got per oral injection with the gel being researched at a dose of 1 g of hybrid gel / kg of rat weight, the second group received three-fold increased dose — 3 g of hybrid gel / kg of rat weight for 30 days, the third control group was fed with a standard diet. Based on the results obtained, the safety and tolerability of oral administration of an edible hybrid gel based on oleogel made up from beeswax in Wistar rats was defined. The prospects for creating edible hybrid gels with oleogel from beeswax seem promising, as they solve current dietary and health issues while providing functional and sensory benefits in food formulations.

In the context of the persistent problem of deficiency of essential trace elements such as iodine (iodine deficiency is recorded in 68 % of the world’s population), an urgent task is the development of effective approaches to the creation of food ingredients and products with bioavailable forms of trace elements. In this regard, the work investigated the complex modification of protein profile of milk whey in order to create a protein ingredient enriched with iodine and zinc. Based on the results of a number of studies, the optimal parameters of protein profile modification by thermoselective fractionation in the presence of chelator (58 °C; pH 3.0; mass fraction of chelator 0.2 %; 120 minutes) were determined. The rational conditions of zinc chelation by whey proteins (40 °C; pH 8.0; 60 minutes) were established, providing the maximum concentration of organically bound trace element: 169.8±27.3 mg per 100 g of protein. The protease screening revealed that trypsin provides an increase in the number of functional sites capable of binding iodine, provided that the initial concentration of zinc bound to proteins is maintained. Optimal parameters of protein hydrolysis by trypsin (44 °C; pH 8.0; 180 min) are given. Effective modes of preliminary hydrolysis of zinc-enriched whey proteins (enzyme-substrate ratio 1/100 CPROT g/g; 44 °C; pH 8.0; 165 minutes) and substrate iodization (20 °C; pH 8.0; 12 h) were established, providing the concentration of organically bound iodine 2.5±0.4 g per 100 g of protein and preserving the initial concentration of organically bound zinc. Rational parameters of baromembrane purification of protein matrix from inorganic forms of iodine and zinc were determined for each stage of trace elements immobilization: 3-fold ultradiafiltration for the stage of zinc chelation and nanodiafiltration for the stage of iodination. The obtained results can be used in the development of new functional food products and technologies for deep processing of whey.

Nanotechnology is widely used in various sectors, and the increased interest in using nanoparticles in food technology is very clear. In this article, the history of dates and date production in Egypt was described. The anatomy of date fruit, classification of dates according to the moisture content, maturity stages, quality indices, and chemical composition, bioactive components and nutrients of dates, and the glycemic index and glycemic load of different varieties of dates worldwide were reviewed. The most recent date fruit nanoparticles (DFNPs) products and their applications for human health, such as anticancer, antimicrobial, and anti-fibrotic activities, were presented. The nutritional value of date kernels and their uses is of great interest in producing functional foods. Therefore, special emphasis has also been given to the novel date seed nanoparticles (DSNPs) products and their utilization. The role of these nanoparticles in nonfood sectors, such as yielding biodiesel, good thermal insulation in buildings, nanofillers as reinforcement materials in plastic, and as bio-adsorbent of pigments, was also considered.

Legume seeds are a traditional food group with high nutrient density and sensory characteristics. A distinctive feature of legumes is their ability both to act as the main food ingredient and to perform the functions of a food additive. At the same time, there is no unity of approaches in the use of methods for determining the functional and technological properties (FTP) of legume ingredients in studies, which does not allow for a correct comparison of their results. The aim of the work is to summarize the existing analytical practices for studying the FTP of protein-containing products of processing legume raw materials (PCPPLRM), to theoretically substantiate a set of indicators for a unified comprehensive system for assessing their quality and properties. A unified system is understood as a set of methods with high potential for subsequent standardization and the possibility of application in a wide range of tasks for determining the physicochemical properties and FTP of PCPPLRM. To solve the research tasks, a literature search and review were carried out using PubMed, Research Gate, Google Scholar and Mendeley Web. A full-text check of 143 articles was performed, resulting in a final selection of 60 articles that were subjected to careful study. The systematization was based on the most reliable and relevant articles of the last five years, which described in detail the features of the research methods used. The result of the work is a list of quality indicators and analysis methods that determine the duality in the use of PCPPLRM. A set and used ranges of critical parameters that require unification to obtain comparable data were identified: temperature, pressure, pH, time and speed of whipping and centrifugation. The use of unified methods for determining FTP will allow for an adequate comparison of PCPPLRM and the full use of their potential.

A promising direction for the development of the soft drinks market is the production of dry quickly reconstituted mixtures derived from the use of powdered concentrated forms of fruit and berry processing products. Such products have a long shelf life, are easily transported, stored and contain a diverse complex of healthy natural components. The aim of the present research was to develop a formulation of dry semi-finished soft drink from lyophilized blueberry juice obtained by enzymatic processing of the pulp, and to determine its properties. During the research, both traditional chemical methods of analysis (titrimetry, gravimetry) and modern physicochemical techniques (HPLC, atomic absorption spectral analysis, potentiometry, spectrophotometry) were used. As a result of the conducted research, the formulation and technological solutions for obtaining a dry mixture of soft drink based on freeze-dried blueberry juice were developed. Characterization by organoleptic, physico-chemical, microbiological indicators and chemical composition is presented. It has been established that consumption of one portion of the drink provides satisfaction of daily physiological requirement in vitamins B5 and C by 78 % and 11.7 % respectively, microelement copper by 30 %, mineral antioxidant selenium by 12.3–15.6 %, adequate level of flavon-3-ols (epicatechin) by 22.5 %. The content of anthocyanins in a single serving of the beverage does not exceed the upper acceptable intake level. Packaging solutions have been proposed for the dry drink mix — packets of the “sachet” type intended for a single serving that ensure stability of organoleptic, physicochemical and microbiological parameters for nine months under normal storage conditions (temperature (22 ± 5)  0 C; humidity (40–50)%; atmospheric pressure (730–750) mm Hg). A high degree of preservation of organic acids, bioactive polyphenolic compounds, including anthocyanins, was shown. The greatest losses were found for labile vitamin C: 32 % by the end of the storage period. The results of the research convincingly demonstrated that freeze-dried blueberry juice is a promising technological basis for obtaining dry semi-finished soft drinks with a rich set of natural components and a pronounced taste and aroma of fresh berries.

Volatile compound plays an important role in consumers’ satisfaction and influences further consumption of the date fruit. Thus, the study analyzed the volatile compounds of three date fruit cultivars: Barhy, Samani, Zaghloul at khalal stage of ripeness (complete color) and Siwi at tamr stage of ripeness using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC–MS). A total of 69 compounds were identified, including aldehydes, alcohols, esters, terpenoids, ketones, hydrocarbons, alkanes, and ethers. Barhy dates featured high levels of aldehydes, saturated hydrocarbons, volatiles, ethers, ketones, and esters. Zaghloul dates predominantly contained aldehydes, ethers, and ketones, while Samani dates were rich in ketones, aldehydes, esters, and ethers. Key compounds such as β-(Z)-2-butenal and β-methyl ionone were identified as significant contributors to the distinctive peculiar aromas of these date varieties. Notably, the Siwi variety exhibited a distinctive profile with prominent ethers, aldehydes, ketones, and esters. The Siwi variety contained the highest number of flavour compounds (48), followed by Zaghloul (25), Barhy (20), and Samani (19). This comprehensive analysis reveals a complex and varied aromatic compounds profile among the date cultivars, with each variety having its unique sensory characteristics. The results provide valuable insights into the volatile profiles of Egyptian date varieties, potentially guiding the production of date-derived products and thus enhancing their application in food processing industries.

Tea and various tea beverages have always been popular products rich in antioxidants. Amaranth is considered a “super product” due to the content of high-quality gluten-free protein, unsaturated fatty acids, vitamins and minerals. The leaves of the red-colored varieties of Amaranthus cruentus L., rich in amaranthine, are an excellent raw material for the production of tea beverages. The purpose of this study was comparative investigation of the biochemical composition and antioxidant activity of tea from amaranth leaves of the ‘Frant’ variety prepared both with and without fermentation. For the first time, the content of valuable biochemical substances in a tea drink made from amaranth has been established: ascorbic acid, chlorophylls, carotenoids and lutein, which are strong antioxidants and necessary for human health. The composition of tea has a high content of chlorophylls (540.14–567.65 mg/100g), carotenoids (116.62–127.64 mg/100g), and amaranthine (44.61– 54.18 mg/100g). During fermentation, there was a significant increase in ascorbic acid, lutein and total acidity. Analysis of the content of low-molecular-weight components of the carbohydrate profile showed a significant decrease of sucrose, raffinose and monosaccharide altrose and an increase in glucose and ribose. The composition of the acids included 28 compounds with a predominance of inorganic phosphoric acid and organic acids: succinic and glyceric. It has been established that during the fermentation process accompanied by an increase in total acidity, the carbohydrate content decreases, which leads to a decrease in the sweet taste of tea. Factors associated with the antioxidant activity of amaranth tea were identified. The benefit of amaranth tea is confirmed by the significant presence of quercetin, ferulic and ellagic acids. The identified correlations are of theoretical and practical importance for understanding the processes occurring during the fermentation of amaranth leaves.

Microalgae represent a promising feedstock for sustainable biofuel production and high-value lipid-based bioproducts due to their high lipid productivity and rapid growth rates. Accurate and reproducible lipid quantification is essential for strain selection, process optimization, and industrial scaling. This review presents a comprehensive and critical evaluation of contemporary lipid quantification methods applied to microalgae. The methodologies are categorized into screening, quantitative, and profiling approaches, encompassing techniques such as solvent extraction, in situ and direct transesterification, colorimetric assays, spectroscopic tools (NIR, FTIR), and chromatographic techniques (GC, LC–MS/MS). Each method is evaluated across multiple performance axes, including analytical accuracy, throughput, requirement to the sample, technical complexity, and standardization potential. Results are synthesized using the comparative tables. While high-throughput screening tools (e. g., Nile Red, SPV) offer speed and easiness of using, they exhibit limitations in accuracy and reproducibility. Quantitative methods such as acid-catalyzed in situ transesterification coupled with gas chromatography demonstrate a strong balance between precision and scalability. Profiling methods, including LC–MS/MS, provide the highest molecular resolution but are cost- and labor-intensive. The review highlights the need for methodological harmonization and discusses the trade-offs associated with analytical choices in research and industry. Practical recommendations are proposed for selecting the appropriate techniques depending on application context — from early-stage screening to advanced lipidomic profiling.

Such types of resources as algae, aquatic plants (macrophytes) and their metabolites can be used as sources of biomass for complex processing. The purpose of this study is to study the diversity, peculiarities of growth and production of biologically active substances of macrophytes of the Baltic Sea ecosystem for the food, feed and nutraceutical industries. The macroalgae of the Baltic Sea are promising raw materials for the production of valuable biologically active compounds, as they are easily reproducible, do not require areas and special resources for accumulation. Significant amounts of algae can be found on the shore (storm emissions), that is, obtained without the cost of their extraction. Isolation of a complex of biologically active substances is the most suitable way to use their potential as antibacterial, antioxidant, anticarcinogenic, anti-inflammatory and hepatoprotective agents. Many of the coastal aquatic plants are available and multiply intensively, forming a significant amount of biomass, which currently has insufficient use in various fields of industry, agriculture, forestry, fish farming, medicine, etc. Macrophytes have high nutritional value and are promising raw materials for the isolation of both nutraceuticals and parapharmaceuticals. It is important to study the potential of duckweed for wastewater treatment, while it can be processed into valuable biomass for animal feed and the production of biologically active substances. The coastal aquatic plant radest has antioxidant activity and antibacterial action against both gram-negative and gram-positive microflora. Macrophyte teloresis is widespread in the Kaliningrad region. The high content of macronutrients such as magnesium, calcium and phosphorus in telorez improves the quality of feed and the efficiency of livestock production. In the future, in-depth research is needed into promising areas of processing biomass of aquatic plants in order to obtain biologically active substances for the food, feed and nutraceutical industries.

The study examined the functional characteristics and molecular structure of the enzymatically hydrolyzed pea isolate and secondary starch-protein product obtained by enzymatic extraction of flour using domestic carbohydrases and protease. A relationship was established between the structural features of proteins, their functional properties and bioavailability. The isolate contained 94 % protein, had a light cream color and a slight pea flavor. Compared with the isolate obtained by traditional alkaline extraction, it had increased solubility (by 23.40 %), foaming capacity (by 35.56 %), fat-binding capacity (by 33.48 %), in vitro digestibility (by 11.79 %) and an increased content of β-bends in the protein structure (by 2.32 times). Urease activity in the isolate under study decreased 5 times in comparison with the original pea flour. Increased foaming capacity of the isolate proteins and decreased foam stability are associated with a high content of β-structures and a decrease in the number of α-helices. Increased porosity of the isolate protein particles contributed to an increase in its solubility in water and attackability by gastrointestinal enzymes, in comparison with the isolate obtained in the traditional way. The starch-protein product contained about 75 % starch and 10 % protein, had a milky color, a floury taste with a slight pea flavor. Also, in comparison with flour, the product had a split structure, increased protein digestibility in vitro (by 2.81 %), the content of α-helices in protein (by 67.90 %), β-bends (by 2.37 times) with a decrease in the amount of β-layer (by 10.12 times) and urease activity. Taking into account the achieved results, the pea isolate obtained by enzymatic extraction with Russian enzymes should be recommended as a protein ingredient in the production of plant-based drinks, food products with a foam system, and the starch-protein product — in the technology of manufacturing extrusion snacks.

The authors propose a method for disclosing the adulteration of natural fresh milk by adding powdered milk, based on a quantitative assessment of the content of products of the initial stage of the Maillard reaction, which are a specific indicator of the presence of powdered milk. Implementation of the method involves isolation from milk of the preparation of dry, lactose-purified casein, followed by heat treatment under strictly controlled conditions. These conditions include maintaining a moisture level of approximately 6 % and a temperature of 100 ± 1 °C for five hours. In the process of heat treatment, the transformation of uncolored products of the initial stage of the Maillard reaction (lactosylated amino groups of amino acids) into melanoids characterized by intense coloration takes place. The color intensity of melanoids can be measured using a colorimeter and represented in color space coordinates CIE L*a*b*. The concentration of melanoid pigments can be determined using both the standard criterion of total color difference (ΔE) and the complex criterion (KCh) proposed by the authors, which is calculated as the ratio of Chroma and Hue values. The criterion KCh demonstrates a higher accuracy in describing the relationship between the staining intensity of the sample and the mass fraction of milk powder protein in the mixture compared to the standard criterion ΔE. The developed colorimetric method makes it possible to detect the addition of dry powdered milk at the level of approximately 5 grams per 1 liter of fresh natural milk.

Demand for unique cappuccino and latte flavors has led to research into the foaming properties of plant-based beverages, among which the greatest potential for use in catering organizations are drinks intended for professional use by baristas. This work investigated the foaming and physicochemical properties of plant-based beverages and cow’s milk for cappuccino labeled “Barista”. Samples were foamed at temperatures simulating the consumption of hot and cold coffee beverages and evaluated for foaming capacity (FC) and foam stability (FS). After steam treatment at 65 °C, agitation at 65 °C and 10 °C, the plant-based drinks showed FC in the ranges of 93–202 %, 15–262 % and 0–196 %, respectively, whereas under similar conditions, the FC of milk was 197, 258 and 200 %. The analyzed coconut drink foamed at 65 °C but did not froth at 10 °C, presumably due to its thick consistency and increased viscosity. In terms of foam quantity and stability, all plant-based drinks were viable alternatives to milk for cappuccino in the case of steam injection, but not in the case of mechanical agitation. Foaming properties of plant-based drinks were not correlated with most nutrients and the studied physicochemical parameters (pH, density, total solids and total polyphenol content). However, a negative correlation of fats with FC of plant-based drinks was found when stirred (p < 0.05), a similar trend was observed for steam injection (p = 0.08). The lack of correlation with proteins highlights the difficulty of controlling foam characteristics in professional plant-based beverages and may be due to synergistic effects between proteins and stabilizers in foaming. Future works should encourage the study of the effects of gums, carrageenans and other stabilizers on foaming.