Cargando…

Influence of Emerging Technologies on the Utilization of Plant Proteins

Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gellin...

Descripción completa

Detalles Bibliográficos
Autores principales: Sá, Amanda Gomes Almeida, Laurindo, João Borges, Moreno, Yara Maria Franco, Carciofi, Bruno Augusto Mattar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8873936/
https://www.ncbi.nlm.nih.gov/pubmed/35223951
http://dx.doi.org/10.3389/fnut.2022.809058
_version_ 1784657572281712640
author Sá, Amanda Gomes Almeida
Laurindo, João Borges
Moreno, Yara Maria Franco
Carciofi, Bruno Augusto Mattar
author_facet Sá, Amanda Gomes Almeida
Laurindo, João Borges
Moreno, Yara Maria Franco
Carciofi, Bruno Augusto Mattar
author_sort Sá, Amanda Gomes Almeida
collection PubMed
description Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies—such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes—can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
format Online
Article
Text
id pubmed-8873936
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-88739362022-02-26 Influence of Emerging Technologies on the Utilization of Plant Proteins Sá, Amanda Gomes Almeida Laurindo, João Borges Moreno, Yara Maria Franco Carciofi, Bruno Augusto Mattar Front Nutr Nutrition Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies—such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes—can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources. Frontiers Media S.A. 2022-02-11 /pmc/articles/PMC8873936/ /pubmed/35223951 http://dx.doi.org/10.3389/fnut.2022.809058 Text en Copyright © 2022 Sá, Laurindo, Moreno and Carciofi. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Sá, Amanda Gomes Almeida
Laurindo, João Borges
Moreno, Yara Maria Franco
Carciofi, Bruno Augusto Mattar
Influence of Emerging Technologies on the Utilization of Plant Proteins
title Influence of Emerging Technologies on the Utilization of Plant Proteins
title_full Influence of Emerging Technologies on the Utilization of Plant Proteins
title_fullStr Influence of Emerging Technologies on the Utilization of Plant Proteins
title_full_unstemmed Influence of Emerging Technologies on the Utilization of Plant Proteins
title_short Influence of Emerging Technologies on the Utilization of Plant Proteins
title_sort influence of emerging technologies on the utilization of plant proteins
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8873936/
https://www.ncbi.nlm.nih.gov/pubmed/35223951
http://dx.doi.org/10.3389/fnut.2022.809058
work_keys_str_mv AT saamandagomesalmeida influenceofemergingtechnologiesontheutilizationofplantproteins
AT laurindojoaoborges influenceofemergingtechnologiesontheutilizationofplantproteins
AT morenoyaramariafranco influenceofemergingtechnologiesontheutilizationofplantproteins
AT carciofibrunoaugustomattar influenceofemergingtechnologiesontheutilizationofplantproteins