Alternative Proteins: A Review of Cutting-Edge Advances in Extraction Methods, Taste Acceptance, Nutrition, and Health Applications

Abstract

Over the years, the direct use of alternative proteins has increased worldwide due to the unavailability of animal protein, economic demand for protein and animal disease. This review covers the recent advancements in alternative protein by explaining generations and types of alternative proteins, constituents, advanced extraction methods, taste and applications in the health and food industry, with future perspectives. The biggest obstruction to consuming these alternatives is the existence of antinutrients, which are partially offset by the possibility that they play an effective health-endorsing role. However, the consumption of oilseeds, legumes, and cereals gives a proportionate profile of amino acids. Meat substitutes are effective due to their lack of cholesterol, lower cost, and meat-like texture. Different extraction methods are used to extract proteins, and are divided into physical, chemical, and modern techniques. These proteins have large-scale applications in the food industry, such as fluorescence proteins, flavours, or reducing greenhouse emissions.