Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review

Munialo, Claire D.; Stewart, Derek; Campbell, Lydia; Euston, Stephen R.

doi:10.1016/j.fufo.2022.100152

Cited by 31 publications

(29 citation statements)

References 87 publications

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“…In consideration of the environmental ramifications of livestock production, and with future consumption of meat projected to rise by 1.7% in the period up to 2030 and by 1% in the following decades 2030-2050 (Henchion et al 2014;Mathijs 2015), an increasing number of studies suggest a dietary transition to meat alternatives with similar or improved functional properties and substantially decreased environmental impacts (Tuomisto and Teixeira de Mattos 2011; Moomaw et al 2017;Parodi et al 2018;McClements 2020;Tzachor et al 2021a, b;Barzee et al 2021;Munialo et al 2022;Tzachor 2022;Humpenöder et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment

et al. 2022

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Spirulina algae (Spirulina platensis) cultivated in geothermally powered photobioreactors is here proposed as a potentially resource efficient, zero-carbon, and nutritious alternative to conventional beef meat. Employing a standard life cycle assessment, environmental impacts of large-scale Spirulina production in this facility are calculated. The production facility is sited in Orka náttúrunnar (ON Power) Geothermal Park, Iceland, and benefits from resource streams accessible through Hellisheiði (Hellisheidi) power station, including renewable electricity for illumination and power usage, hot and cold water streams for thermal management, freshwater for cultivation, and CO2 for biofixation. During cultivation, GHG-intensive ammonia-based fertilizers are replaced with macronutrients sourced from natural open mines. LCA results show that production of 1 kg of wet edible biomass in this facility requires 0.0378 m2 non-arable land, 8.36 m3 fresh water and is carbon neutral with − 0.008 CO2-eq GHG emissions (net zero). Compared with conventionally produced meat from beef cattle, Spirulina algae cultured in the ON Power Geothermal Park, referred to in this study as GeoSpirulina, requires less than 1% land and water and emits less than 1% GHGs. Considering food and nutritional security concerns, cultivation in a controlled environment agriculture system assures consistent nutritional profile year-round. Moreover, GeoSpirulina biomass assessed in this study contains all essential amino acids as well as essential vitamins and minerals. While keeping a balanced nutrition, for every kg beef meat replaced with one kg GeoSpirulina, the average consumer can save ~ 100 kg CO2-eq GHGs. It is concluded that environmental impacts of GeoSpirulina production in the Hellisheidi facility are considerably lower than those of conventionally produced ruminants. Graphical abstract

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Section: Introductionmentioning

confidence: 99%

Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment

et al. 2022

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“…Saccharomyces cerevisiae is a well-studied microorganism and its biotechnological utility lies in its unique biological characteristics, such as fermentation capacity and resilience to adverse conditions including low pH and osmolarity. In addition, it can be easily cultivated which allows for the maintenance of cell lines at low cost, and it is easily susceptible to genetic manipulation, allowing for both the addition and deletion of genes through a multitude of techniques (Parapouli et al, 2020;Munialo et al, 2022).…”

Section: Study Of the Main Abstract In The Area Of Single Cell Proteinmentioning

confidence: 99%

“…The growing demand for this nutritional source stems from population growth and is driven by socioeconomic changes such as increasing urbanization and rising incomes. However, largescale production of animal-derived proteins is reported to be one of the main drivers of biodiversity loss, climate change and freshwater depletion (Munialo et al, 2022). For this reason, studies have been carried out with increased focus on alternative sources of proteins and methods that aim to prioritize animal welfare and sustainability.…”

Section: Introductionmentioning

confidence: 99%

Innovations and developments in single cell protein: Bibliometric review and patents analysis

et al. 2023

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BackgroundGlobal demand for food products derived from alternative proteins and produced through sustainable technological routes is increasing. Evaluation of research progress, main trends and developments in the field are valuable to identify evolutionary nuances.MethodsIn this study, a bibliometric analysis and search of patents on alternative proteins from fermentation processes was carried out using the Web of Science and Derwent World Patents Index™ databases, using the keywords and Boolean operators “fermentation” AND “single cell protein” OR “single-cell protein.” The dataset was processed and graphics generated using the bibliometric software VOSviewer and OriginPro 8.1.ResultsThe analysis performed recovered a total of 360 articles, of which 271 were research articles, 49 literature review articles and 40 publications distributed in different categories, such as reprint, proceedings paper, meeting abstract among others. In addition, 397 patents related to the field were identified, with China being the country with the largest number of publications and patents deposits. While this topic is largely interdisciplinary, the majority of work is in the area of Biotechnology Applied Microbiology, which boasts the largest number of publications. The area with the most patent filings is the food sector, with particular emphasis on the fields of biochemistry, beverages, microbiology, enzymology and genetic engineering. Among these patents, 110 are active, with industries or companies being the largest depositors. Keyword analysis revealed that the area of study involving single cell protein has included investigation into types of microorganisms, fermentation, and substrates (showing a strong trend in the use of agro-industrial by-products) as well as optimization of production processes.ConclusionThis bibliometric analysis provided important information, challenges, and trends on this relevant subject.

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“…There is a need for a dietary transition toward novel sources of proteins (Munialo et al, 2022). Protein‐rich food sidestreams and wastes (around 32%–57%, wet basis) could be utilized to meet the increasing protein demand (Sweers et al, 2022).…”

Section: Sources Of Proteinsmentioning

confidence: 99%

An overview of protein powders and their use in food formulations

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Lee

et al. 2023

J Food Process Engineering

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Protein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high-quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted. Practical applicationsProteins are found in different foods and in food processing side streams such as deoiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.

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Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review

Cited by 31 publications

References 87 publications

Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment

Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment

Innovations and developments in single cell protein: Bibliometric review and patents analysis

An overview of protein powders and their use in food formulations

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