PLANT-BASED PROTEINS: SOURCES, EXTRACTION METHODS AND FUNCTIONAL PERSPECTIVES FOR THE SUSTAINABLE FOOD INDUSTRY

Abstract

Current research in the food industry highlights the importance of alternative protein sources in the context of global population growth and the need to reduce the negative impact of raising animals, producing animal proteins, on the environment. Plant proteins represent a sustainable, affordable and beneficial option for health, with high potential to replace animal proteins in the food industry. Plant sources rich in protein include legumes, cereals, pseudocereals, oilseeds, green leaves, algae and, more recently, insects. They differ considerably in protein content and amino acid profile, and their strategic combination can ensure a balanced intake of essential nutrients. Legumes offer high protein content, but are deficient in sulfur amino acids. Cereals, although lower in protein, bring technological benefits and can complement the amino acids missing from legumes. Pseudocereals have a higher nutritional value than conventional cereals, while green leaves and algae offer a high proteins intake and compounds with antioxidant potential, although they require advanced technologies to overcome extraction limitations. Extraction methods play a decisive role in the yield and quality of plant proteins. Conventional techniques are efficient but can cause denaturation and provide low yields. On the other hand, emerging methods allow the recovery of proteins in larger quantities, preserving their functional and technological properties.