{"title":"Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications","authors":"","doi":"10.1007/s11947-024-03375-3","DOIUrl":null,"url":null,"abstract":"<h3>Abstract</h3> <p>The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improving production and processing conditions to adapt to climate change, protecting biodiversity, and improving food resource utilization. The global per-capita protein demand and consumption continue to grow, making it difficult for traditional protein supply channels to provide sufficient quantity and quality of protein. Ensuring a high-quality protein supply is an important task for future food processing, and the development trend of future food processing is mainly reflected in sustainable development, health, globalization, energy conservation and emission reduction, nutrition, technology, intelligence, and automation. These factors make the development and application of alternative proteins of great practical significance. Alternative proteins are still in the development stage; the relevant research focuses on the flavor, nutrition, safety, and consumer acceptance of the products. Different drying processes need to adapt to different types and applications of alternative proteins, and the drying process will have a significant impact on the recovery rate, recovery quality, and amino acid composition of proteins. This article provides a brief and comprehensive review of the development background, significance, types, applications, challenges, and solutions of alternative proteins based on the classification criteria of animal and plant derived from the perspective of alternative proteins. Some new drying technologies that can be used for alternative proteins are also introduced, including spray drying (pre-treatment, post-treatment, and optimization of process parameters), vacuum microwave drying, and other combined drying technologies.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03375-3","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improving production and processing conditions to adapt to climate change, protecting biodiversity, and improving food resource utilization. The global per-capita protein demand and consumption continue to grow, making it difficult for traditional protein supply channels to provide sufficient quantity and quality of protein. Ensuring a high-quality protein supply is an important task for future food processing, and the development trend of future food processing is mainly reflected in sustainable development, health, globalization, energy conservation and emission reduction, nutrition, technology, intelligence, and automation. These factors make the development and application of alternative proteins of great practical significance. Alternative proteins are still in the development stage; the relevant research focuses on the flavor, nutrition, safety, and consumer acceptance of the products. Different drying processes need to adapt to different types and applications of alternative proteins, and the drying process will have a significant impact on the recovery rate, recovery quality, and amino acid composition of proteins. This article provides a brief and comprehensive review of the development background, significance, types, applications, challenges, and solutions of alternative proteins based on the classification criteria of animal and plant derived from the perspective of alternative proteins. Some new drying technologies that can be used for alternative proteins are also introduced, including spray drying (pre-treatment, post-treatment, and optimization of process parameters), vacuum microwave drying, and other combined drying technologies.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.