Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Aquest document conté fitxers embargats fins el dia 27T-03-2022
Data de publicació2021-03-27
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review’s intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
Tipus de document
Versió del document
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Taylor and Francis
Critical Reviews in Food Science and Nutrition
Boukid, Fatma, Cristina M. Rosell, Sara Rosene, Sara Bover-Cid and Massimo Castellari. 2021. "Non-Animal Proteins As Cutting-Edge Ingredients To Reformulate Animal-Free Foodstuffs: Present Status And Future Perspectives". Critical Reviews In Food Science And Nutrition. doi:10.1080/10408398.2021.1901649.
Número de l'acord de la subvenció
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS 
Copyright © 2021 Taylor & Francis