Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits

Rashwan, Ahmed K.; Osman, Ahmed I.; Abdelshafy, Asem M.; Mo, Jianling; Chen, Wei

doi:10.1080/10408398.2023.2279696

Cited by 15 publications

(2 citation statements)

References 192 publications

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“…Therefore, researchers try to use these seed kernels for producing great economical products such as oil and protein (Fig. 3), where these wasted seed kernels are excellent sources of oils (62-68%) and proteins (25-28%) (Cheng et al, 2008(Cheng et al, , 2009Rashwan et al, 2023b;Zhang et al, 2012). The authors reported that the aqueous enzymatic extraction (AEE) was a more efficient method to extract polyunsaturated fatty acid from Myrica rubra kernels than the organic solvent process.…”

Section: Chinese Bayberry Kernelmentioning

confidence: 99%

Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review

Mo,

Rashwan,

Osman

et al. 2024

Food Bioprocess Technol

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Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially anthocyanins. However, CBF can be easily damaged and cannot be stored for more than 3 days at 20–22 °C and 9–12 days at 0–2 °C. Thus, this review explores the potential options for the long-term preservation and consumption of CBFs, as well as the importance of CBF by-products. The review also addressed the biological activity of CBFs and their food products. The consumption period of CBF can be increased by employing a variety of processing techniques, including rapid freezing, drying, juicing, making wine and vinegar, and adding it to meals. Additionally, oil and bioactive substances can be extracted from the CBF by-products, such as kernel and pomace. The greatest options to extend the duration of CBF ingestion are thought to be CBF powder, juice, and wine. Furthermore, CBFs and their derivatives exhibit many biological activities such as antibacterial, anticancer, antidiabetic, and antioxidant properties. The two biological activities that were most potent were antidiabetic and antioxidant. However, more biological research, particularly clinical-based research, is advised to investigate the potential health benefits of CBF and its products.

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Section: Chinese Bayberry Kernelmentioning

confidence: 99%

Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review

Mo,

Rashwan,

Osman

et al. 2024

Food Bioprocess Technol

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“…Consequently, there is large batch to batch variability in the functional performance of alternative protein ingredients as well as a lack of the required functional attributes (such as solubility, gelling, emulsifying, foaming, and binding properties) . Researchers are therefore examining novel processing operations to improve isolation processes, including ultrasonication, microwaves, pulsed electric fields, and enzyme treatments. − These processes help to breakdown tissue and cellular structures, thereby facilitating the release of proteins and other components. Researchers are also developing new technologies or approaches to isolate proteins from complex mixtures so as to increase yields, purities, and functional attributes. , …”

Section: Reducing Livestock Consumption: Alternative Protein Sourcesmentioning

confidence: 99%

Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research

McClements

2024

ACS Sustainable Resour. Manage.

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There is an urgent need to change the way we produce, distribute, and consume foods due to several adverse effects the modern food supply is having on the environment, including greenhouse gas emissions, pollution, freshwater use, land use, and biodiversity loss. Concerted efforts are therefore required by food scientists around the world to generate the scientific knowledge and technological advances needed to develop a more sustainable global food supply chain. The purpose of this article is to highlight some of the most critical areas where research is needed to improve the sustainability and reduce the adverse environmental impact of food production. These areas include enhanced agricultural crops and livestock animals, improved fertilizers, pesticides, and antibiotics, reduced food and agricultural waste, conversion of waste streams into energy and valuable materials, alternative protein sources, and advanced food packaging materials, as well as many others. A range of advanced technologies is leading to important advances in many areas of food science and technology, including gene editing, nanotechnology, precision fermentation, biotechnology, and food architecture. An important objective of this article is to stimulate research and development in this important area so as to create a more sustainable and environmentally friendly global food supply system.

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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Fossil fuel-based products should be replaced by products derived from modern biomass such as plant starch, in the context of the future circular economy. Starch production globally surpasses 50 million tons annually, predominantly sourced from maize, rice, and potatoes. Here, we review plant starch with an emphasis on structure and properties, extraction, modification, and green applications. Modification techniques comprise physical, enzymatic, and genetic methods. Applications include stabilization of food, replacement of meat, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. Starch from maize, potatoes, and cassava shows amylose content ranging from 20 to 30% in regular varieties to 70% in high-amylose varieties. Extraction by traditional wet milling achieves starch purity up to 99.5%, while enzymatic methods maintain higher structural integrity, which is crucial for pharmaceutical applications. Enzymatic extraction improves starch yield by of up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50%, compared to conventional methods. Sustainable starch modification can reduce the carbon footprint of starch production by up to 40%. Modified starches contribute to approximately 70% of the food texturizers market. The market of starch in plant-based meat alternatives has grown by over 30% in the past five years. Similarly, the use of biodegradable starch-based plastics by the bioplastic industry is growing over 20% annually, driven by the demand for sustainable packaging.Kindly check and confirm the layout of Table 1.Layout is right

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Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits

Cited by 15 publications

References 192 publications

Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review

Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review

Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research

Plant starch extraction, modification, and green applications: a review

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