Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | NFS Journal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364625000057 |
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| author | Paul Ndubuisi Anyiam Suphat Phongthai Lutz Grossmann Young Hoon Jung Samart Sai-Ut Ekasit Onsaard Saroat Rawdkuen |
| author_facet | Paul Ndubuisi Anyiam Suphat Phongthai Lutz Grossmann Young Hoon Jung Samart Sai-Ut Ekasit Onsaard Saroat Rawdkuen |
| author_sort | Paul Ndubuisi Anyiam |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1c340969f04e44cc8bcec4373342853a |
| institution | Kabale University |
| issn | 2352-3646 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj-art-1c340969f04e44cc8bcec4373342853a2025-02-02T05:27:41ZengElsevierNFS Journal2352-36462025-03-0138100216Potential plant proteins for functional food ingredients: Composition, utilization and its challengesPaul Ndubuisi Anyiam0Suphat Phongthai1Lutz Grossmann2Young Hoon Jung3Samart Sai-Ut4Ekasit Onsaard5Saroat Rawdkuen6Innovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 57100 Chiang Rai, Thailand; Department of Biochemistry, College of Natural Science, Michael Okpara University of Agriculture, Umudike, P.M. B 7262, Umuahia, Abia State, NigeriaDivision of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandDepartment of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst 01002, MA, United StatesSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of KoreaFaculty of Science, Burapha University, Chonburi 20131, ThailandIndigenous Food Research and Industrial Development Center, Faculty of Agriculture, Ubon Ratchathami University, Warinchumrap, Ubon Ratchathani 34190, ThailandInnovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 57100 Chiang Rai, Thailand; Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; Corresponding author at: Innovative Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 57100 Chiang Rai, Thailand.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.http://www.sciencedirect.com/science/article/pii/S2352364625000057Alternative proteinsBiological activityFunctional ingredientFuture foodsPlant-based |
| spellingShingle | Paul Ndubuisi Anyiam Suphat Phongthai Lutz Grossmann Young Hoon Jung Samart Sai-Ut Ekasit Onsaard Saroat Rawdkuen Potential plant proteins for functional food ingredients: Composition, utilization and its challenges NFS Journal Alternative proteins Biological activity Functional ingredient Future foods Plant-based |
| title | Potential plant proteins for functional food ingredients: Composition, utilization and its challenges |
| title_full | Potential plant proteins for functional food ingredients: Composition, utilization and its challenges |
| title_fullStr | Potential plant proteins for functional food ingredients: Composition, utilization and its challenges |
| title_full_unstemmed | Potential plant proteins for functional food ingredients: Composition, utilization and its challenges |
| title_short | Potential plant proteins for functional food ingredients: Composition, utilization and its challenges |
| title_sort | potential plant proteins for functional food ingredients composition utilization and its challenges |
| topic | Alternative proteins Biological activity Functional ingredient Future foods Plant-based |
| url | http://www.sciencedirect.com/science/article/pii/S2352364625000057 |
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