Potential plant proteins for functional food ingredients: Composition, utilization and its challenges

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-01-27 DOI:10.1016/j.nfs.2025.100216

Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen

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Abstract

Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.

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植物蛋白在功能性食品配料中的应用前景：组成、利用及其挑战

对可持续和注重健康的食品选择的需求日益增加，促使人们加强了对替代蛋白质来源的寻找。植物性蛋白质因其营养价值、可持续性和多功能性而受到特别强调。然而，在人口增长的背景下，对大豆的严重依赖阻碍了全球粮食安全中植物性蛋白质来源的多样化。这篇综述强调了植物蛋白来源作为功能性食品成分的潜力，这是由于它们的蛋白质质量。这些替代品还富含多种生物活性化合物，可提供显著的健康益处，使其在未来的食品和营养保健品中得到应用。这篇综述探讨了各种潜在的来源，如米糠、绿豆、杰克豆、辣木籽和bambara坚果，并根据其成分和氨基酸谱评估了它们在食品配方中的适用性。它解决了植物性食品市场的强劲增长以及阻碍充分利用植物蛋白作为塑造未来食品的可行替代品的挑战。通过解决关于新兴植物蛋白来源的知识差距，本综述旨在提高粮食系统的可持续性。进一步研究和开发替代性植物性蛋白质可以使食品供应多样化，同时促进对环境和人类健康的考虑。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production