摘要

术语树坚果用于描述来自树的任何坚果。最著名和消费最多的是杏仁、巴西坚果、腰果、榛子、澳洲坚果、山核桃、松子、开心果和核桃。这种消费导致它们用于开发植物性饮料。本综述旨在提供文献中报道的有关健康、技术、微生物、感官和消费者方面的由坚果制成的植物性饮料的信息。书目检索涵盖了 2000 年至 2022 年间发表的文章。本次审查共选择了 54 篇文章，根据其主题领域分类为食品技术（n = 37）；营养与健康（n = 19）；微生物方面（n = 10）；感官和消费者研究（n = 12）。据观察，被提及最多的树坚果是杏仁、腰果、榛子和核桃，被提及最少的是巴西坚果、澳洲坚果、松子、锦葵和木瓜。最后，本综述观察到，饮料代表了有益的营养和功能特征，但不能作为牛奶的全部替代品，除非对这种食物过敏。技术方面被证明对获得这些饮料是积极的，高压是最有利的。从营养、工业、环境和功能方面来看，被认为是安全且非常有前途的。这篇评论指出，饮料代表了有益的营养和功能特征，但不能被认为是牛奶的全部替代品，除非对这种食物过敏。技术方面被证明对获得这些饮料是积极的，高压是最有利的。从营养、工业、环境和功能方面来看，被认为是安全且非常有前途的。这篇评论指出，饮料代表了有益的营养和功能特征，但不能被认为是牛奶的全部替代品，除非对这种食物过敏。技术方面被证明对获得这些饮料是积极的，高压是最有利的。从营养、工业、环境和功能方面来看，被认为是安全且非常有前途的。

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ABSTRACT

The term tree nuts is used to describe any nut that comes from a tree. The best known and most consumed are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. This consumption has led to their use in the development of plant-based beverages. This review aims to bring information reported in the literature on plant-based beverages made from tree nuts regarding health, technological, microbiological, sensory, and consumer aspects. The bibliographic search covered the articles published between the years 2000 and 2022. In total, 54 articles were selected for this review, which were categorized according to their thematic area as Food technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumer studies (n = 12). It was observed that the most mentioned tree nuts were almond, cashew, hazelnut, and walnut, and the lowest mentioned were Brazil nut, macadamia nuts, pine nut, mallow nut, and sapucaia. Finally, this review observed that beverages represent beneficial nutritional and functional profile, but cannot be considered as a substitute, in their entirety, for dairy milk, except in the case of allergies to this food. Technological aspects proved to be positive for obtaining these beverages, with high pressure being the most advantageous. Considered safe and very promising from nutritional, industrial, environmental, and functional aspects.