Unlocking the Potential of Plant-Based Proteins

Consumers' demand for plant-based protein (PBP) products is increasing and is expected to double by 2050. Several factors drive this trend including potential health-promoting characteristics of PBPs, growing consumers' awareness of the risks associated with diets high in animal proteins (e.g. saturated fats), the need for environmentally sustainable food production, ethical concerns about animal welfare, and perception of protein as a “positive” nutrient. PBPs are cost-competitive and ecologically sustainable alternatives to animal-based proteins (e.g. egg, meat, dairy). Despite their promise, the nutritional quality of PBPs may be inferior to animal proteins. Research has been done to inquire about the functional characteristics of PBP sources but there is a dire need to analyze the challenges related to functional characteristics and extraction of proteins from plant sources. Therefore, this review aims to present extraction processes and technologies, characteristics, and functional properties of PBPs. Strategies to functionalize PBPs are discussed. This review presents the potential applications of PBPs as edible coating materials for vegetables and fruits, and sources of bioactive peptides for nutraceutical and therapeutic products. Additional applications include nondairy alternative products like yogurt, meat analogs and 3D food printing, synthesis of nanoparticles, bioplastics and packaging films are the best known PBPs-based products. It highlights current trends and challenges making it timely and pertinent to the food industry and researchers. This review article further highlights challenges such as food safety risks from hazardous plant sources, allergens, and health concerns. These findings aim to guide the food industry and regulatory authorities in identifying trends, addressing risks, and prioritizing future research to ensure safe and sustainable food production for everyone.