An Overview of Plant-Based Protein Rich Products

Akhtar, Saeed; Ismail, Tariq; Layla, Anam; Hussain, Majid; Qamar, Muhammad

doi:10.1007/978-3-030-91206-2_2

Cited by 3 publications

(3 citation statements)

References 155 publications

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“…as well [161,162]. Currently, plant proteins are consumed as alternative sources of protein in underdeveloped nations and represent a core component of the routine diets in developed countries [163]. The worldwide market value of plant proteins was USD 18.5 billion in 2022 and is expected to reach USD 40.6 billion in 2028 at a CAGR of 14.1% [164].…”

Section: Plant Proteinsmentioning

confidence: 99%

“…To meet the growing demand, much research has been conducted in the last two decades on the exploration of novel plant proteins, both extraction and ingredient applications, including novel applications like developing edible packaging and potential therapeutic solutions for energy malnutrition [136,163,165]. Green leaf proteins, including those from alfalfa, amaranth, cabbage, cassava, duckweed, moringa, olive, radish, and spinach, have also received research interest on their compositions, extraction, nutritional profiles, functionalities, and applications [166].…”

Section: Plant Proteinsmentioning

confidence: 99%

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Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

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Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

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Section: Plant Proteinsmentioning

confidence: 99%

Section: Plant Proteinsmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

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“…Moreover, animal proteins, particularly those found in high‐fat animal products, have been linked to health issues like high blood pressure and heart diseases when consumed in large amounts. In contrast, plant proteins are generally lower in fat content and do not have the same detrimental impacts on health (Nehete et al ., 2013; Lonnie et al ., 2020; Akhtar et al ., 2022). Globally, ~40% of the total protein consumed by humans is derived from animal sources, like meat, poultry, fish, eggs, and dairy products.…”

Section: Introductionmentioning

confidence: 99%

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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SummaryGlobally, approximately 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need of protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fiber (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilizing processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

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Proteins for Analogue Foods

Işçimen,

Hayta

2024

Food Analogues: Emerging Methods and Challenges

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An Overview of Plant-Based Protein Rich Products

Cited by 3 publications

References 155 publications

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Proteins for Analogue Foods

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