Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

The need for renewable and sustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, the increasing vegetarianism and veganism trends, and inadequate consumer acceptance of f...

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Bibliographic Details
Published in:Trends in food science & technology 2018-05, Vol.75, p.93-104
Main Authors: Pojić, Milica, Mišan, Aleksandra, Tiwari, Brijesh
Format: Article
Language:English
Subjects:
Animal protein
Binary systems
Byproducts
Consumption
Eco-innovative technologies
Environmental impact
Extraction
Flowers & plants
Food processing
Food processing industry
Food production
Food security
Food sources
Food waste
High pressure
Industrial applications
Insects
Novel foods
Processing industry
Protein sources
Proteins
Reverse micelles
Sustainability
Sustainable sources of proteins
Ultrasound
Veganism
Vegetarianism
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Summary:The need for renewable and sustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, the increasing vegetarianism and veganism trends, and inadequate consumer acceptance of food grade insects. This paper links the isolation of valuable proteins from sustainable sources – by-products from processing industry of plant origin and eco-innovative technologies which are emerging for this purpose (electrostatic separation, subcritical water extraction, reverse micelles extraction, aqueous two-phase systems extraction, enzyme-, microwave-, ultrasound-, pulsed electric energy- and high pressure-assisted extraction). In this way, not only the key challenges of modern food processing are met-the assurance of cost-effective, sustainable and environmentally friendly production, but also the concept of zero food waste seems more achievable. A number of different techniques have emerged with high potential to assist protein extraction of preserved techno-functional properties, but they are still in the early stage of its industrial applications. In the EU, its industrial application may be hindered by legislative issues. The respective Novel Food Regulation classifies food obtained in a production process not used for food production before 15 May 1997, as “novel food’’ and the regulatory status for each single case must be sought. On the other hand, the utilization of novel processing technologies is regulatory encouraged in EU due to their potential to reduce the environmental impact of food production, enhance food security and bring benefits to consumers. •Renewable protein sources of plant origin are listed.•Eco innovative technologies for protein extraction are reviewed.•Production of safe, chemical-free proteins of preserved functional properties is enabled.•Factors hindering commercial exploitation of eco innovative technologies are listed.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2018.03.010