Comprehensive review of the digestibility of novel alternative protein sources: Current status and challenges

Abstract

As the global population continues to rise, the need for sustainable protein sources becomes critical. Traditional animal-based proteins pose environmental concerns, contributing to high carbon emissions, and overconsumption can lead to health issues. Alternative proteins, including plant-based, cultured meats, insects, algae, and microbial proteins, offer promising solutions; however, knowledge of their digestibility is limited, and the reported documents are often quite low. For instance, plant proteins contain anti-nutritional factors like phytic acid and trypsin inhibitors, which hinder absorption. Similarly, insects, algae, and microbial proteins have complex cellular structures or compounds that can interfere with protein breakdown and absorption. On the other hand, cultured meats may lack certain components critical for optimal digestion. Thus, novel and conventional processing methods are being studied to improve digestibility. In this context, continued research is essential to refine these techniques for different protein sources, ensuring a sustainable production of alternative proteins with high nutritional quality.