Dietary Plant-Based Protein Supplements: Sources, Processing, Nutritional Value, and Health Benefits.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-19 DOI:10.3390/foods14183259

Kartik Sharma, Wanli Zhang, Saroat Rawdkuen

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引用次数: 0

Abstract

With the global population reaching 10 billion in 25 years, food production must increase 70% while addressing sustainability concerns. This review uniquely integrates advanced processing technologies-including precision fermentation, AI-driven optimization, and 3D printing-with comprehensive analysis of nutritional quality and health outcomes of plant-based protein supplements (PBPSs). Common sources include legumes, cereals, and nuts/seeds, each with amino acid profiles requiring strategic protein complementation. Advanced processing technologies including high-pressure processing, ultrasound-assisted extraction, pulsed electric field, precision fermentation, and AI-driven optimization enhance protein digestibility, solubility, and functional properties while reducing antinutritional factors. PBPSs demonstrate comparable muscle protein synthesis to animal proteins while providing superior cardiovascular, metabolic, and gut health benefits due to bioactive compounds, fibers, and antioxidants. Integrating advanced processing with traditional methods presents opportunities to develop high-quality, sustainable protein supplements meeting global demands while promoting human health and environmental sustainability.

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膳食植物性蛋白质补充剂：来源、加工、营养价值和健康益处。

随着全球人口在25年内达到100亿，粮食生产必须增加70%，同时解决可持续性问题。这篇综述独特地整合了先进的加工技术，包括精密发酵、人工智能驱动的优化和3D打印，并对植物性蛋白质补充剂（pbps）的营养质量和健康结果进行了全面分析。常见的来源包括豆类、谷物和坚果/种子，每种氨基酸都需要战略性的蛋白质补充。先进的加工技术，包括高压加工、超声辅助提取、脉冲电场、精密发酵和人工智能驱动优化，提高了蛋白质的消化率、溶解度和功能特性，同时减少了抗营养因子。pbps显示出与动物蛋白相当的肌肉蛋白合成，同时由于生物活性化合物、纤维和抗氧化剂，提供了优越的心血管、代谢和肠道健康益处。将先进加工与传统方法相结合，为开发高质量、可持续的蛋白质补充剂提供了机会，满足全球需求，同时促进人类健康和环境的可持续性。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds