Extraction of protein from food waste: An overview of current status and opportunities

Kamal, Hina; Le, Cheng Foh; Salter, Andrew M.; Ali, Asgar

doi:10.1111/1541-4337.12739

Cited by 91 publications

(59 citation statements)

References 183 publications

(208 reference statements)

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“…These materials have a portion of non-protein fraction already removed (e.g., starch in brewer's spent grain) and are usually discarded [75], making them promising feed materials for protein isolation. Readers are referred to this recent review for more in-depth discussion [76]. Apart from traditional food operations such as tofu and soy sauce making, it is also anticipated that the plant-based movement will generate new product categories and unit operations from which new side-streams can arise.…”

Section: Plant Protein Fractionationmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

146

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Section: Plant Protein Fractionationmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

146

View full text Add to dashboard Cite

show abstract

Section: Food Wastementioning

confidence: 99%

“…The concept of recovering protein rich fractions from industrial food waste is not novel, but it is gaining increasing interest as way to pursue a sustainable food system [13]. Recent literature points out some of the most promising food waste streams that can offer significant amount of crude protein with a balanced composition regarding their essential amino acid (EEA) profile [13,14]. Plant-based food waste encompasses interesting streams such malted barley germs, brewing cake, papaya seed, and pumpkin kernel cake, which can present amounts of crude protein up to 40%, with 30-40% of EAA in the total amino acid composition [13,14].…”

Section: Food Wastementioning

confidence: 99%

“…Recent literature points out some of the most promising food waste streams that can offer significant amount of crude protein with a balanced composition regarding their essential amino acid (EEA) profile [13,14]. Plant-based food waste encompasses interesting streams such malted barley germs, brewing cake, papaya seed, and pumpkin kernel cake, which can present amounts of crude protein up to 40%, with 30-40% of EAA in the total amino acid composition [13,14]. In general, byproducts of oil processing, such as press cakes from rapeseed sunflower or canola, may contain 45-65% protein [12].…”

Section: Food Wastementioning

confidence: 99%

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Emergent Proteins-Based Structures—Prospects towards Sustainable Nutrition and Functionality

Pereira

Rodrigues

2021

Gels

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The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.

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“…The United Nations (UN) Sustainable Development Goals (SDGs) aim to shrink the global food waste generated per capita along the food supply chain by up to 50% by 2030 [1]. Currently, protein-rich agri-industrial waste is generated, among which is the flour or defatted flours from legumes and oilseed, and which constitute an important source for obtaining protein concentrate and isolates [2,3].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste

et al. 2021

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Agri-food industries generate several by-products, including protein-rich materials currently treated as waste. Lupine species could be a sustainable alternative source of protein compared to other crops such as soybean or chickpea. Protein hydrolysates contain bioactive peptides that may act positively in disease prevention or treatment. Inflammatory responses and oxidative stress underlie many chronic pathologies and natural treatment approaches have gained attention as an alternative to synthetic pharmaceuticals. Recent studies have shown that lupin protein hydrolysates (LPHs) could be an important source of biopeptides, especially since they demonstrate anti-inflammatory properties. However, due to their possible degradation by digestive and brush-border enzymes, it is not clear whether these peptides can resist intestinal absorption and reach the bloodstream, where they may exert their biological effects. In this work, the in vitro cellular uptake/transport and the anti-inflammatory and antioxidant properties of LPH were investigated in a co-culture system with intestinal epithelial Caco-2 cells and THP-1-derived macrophages. The results indicate that the LPH crosses the human intestinal Caco-2 monolayer and exerts anti-inflammatory activity in macrophages located in the basement area by decreasing mRNA levels and the production of pro-inflammatory cytokines. A remarkable reduction in nitric oxide and ROS in the cell-based system by peptides from LPH was also demonstrated. Our preliminary results point to underexplored protein hydrolysates from food production industries as a novel, natural source of high-value-added biopeptides.

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Extraction of protein from food waste: An overview of current status and opportunities

Cited by 91 publications

References 183 publications

Plant Proteins for Future Foods: A Roadmap

Plant Proteins for Future Foods: A Roadmap

Emergent Proteins-Based Structures—Prospects towards Sustainable Nutrition and Functionality

Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste

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