Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives

Abstract

The growing world population demands more production of proteins for healthy growth and prevention of protein-energy malnutrition. The animal proteins are not sufficient to meet the requirement of daily proteins intake. Furthermore, due to limited resources of animal number, land, water, environmental impact, the demand for vegetable proteins and sustainability have been increasing tremendously. This chapter will outline the demand scenarios of vegetable proteins, nutritional aspects, and technological challenges in product development and consumer acceptance. It will summarize the potential of vegetable proteins related to health and existing diseases. The consumption of vegetable proteins, development of product, economic, sustainability, and food safety aspects will be summarized.

Principles of Biophysical and Biochemical Characterization of Root Vegetables’ Bioactive Proteins

“…This is owing to the growing world's population which stands at around 6.5 billion and is expected to double by the year 2063. This increased demand for root vegetable protein is further corroborated statistically as two-thirds of the planet's dietary protein comes from vegetables [4]. There exist a broad range of biological activities exhibited by bioactive proteins, and these activities are responsible for their application and interest in foods, supplements, and medicine [5].…”

Food Dehydration Recent Advances and Approaches

“…Freeze-drying is a popular method for dehydrating plant-based goods, such as spices, fruits, vegetables, and some unusual meals. Despite its lengthy process time and hefty cost, it is favored for its best final quality [3,48,49].…”

“…Perhaps dehydration is chemical science's oldest and most versatile way of drying procedures [2]. The fruit has many valuable chemicals, making it an essential element of the human diet [3]. Since the moisture content of fresh fruits exceeds 80%, they are considered perishable foods [4].…”

Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders

“…Stress in the endoplasmic reticulum (ER) has been linked to inflammatory pathways. EAE has been demonstrated to enhance the expression of the ER stress genes XBP-1/s [ 115 ]. Crocin administration on day 7 after EAE induction decreased the expression of ER stress genes XBP-1/s and repressed ER stress and inflammatory gene expression in the spinal cord [ 116 ].…”

“…According to studies, saffron aqueous extract (50, 100, 150, and 250 mg/kg) enhanced brain dopamine levels in a dose-dependent way. Furthermore, the extract showed no influence on serotonin or norepinephrine levels in the brain [ 115 , 117 ]. Furthermore, the findings revealed that the aqueous extract of saffron, at a concentration of 250 mg/kg, activated and boosted the synthesis of essential neurotransmitters such as dopamine and glutamate in the rat brain [ 117 ].…”