Downstream Processing, Functional Properties, and Applications of Extracted Proteins from Nonconventional Sources for Improving Food Sustainability

Abstract

The rising demand for sustainable protein alternatives has encouraged processors to increase their exploration of nonconventional protein sources. Environmental concerns, health issues, and projected population growth to 8.5 billion by 2030 also trigger their utilization. Traditional protein sources like meat and dairy face limitations in meeting these challenges. This review extensively explores the various nonconventional protein sources, such as microalgae, insects, plant leaves, microbial proteins, mushrooms, and jellyfish. These nonconventional protein sources have advantages such as low cost, environmentally friendly production methods, and nutritional benefits. The downstream processing methods, like ultrasound-assisted extraction and high-pressure techniques, help improve protein recovery and alter their functional properties. Furthermore, integrating nonconventional proteins into food systems offers an opportunity to tackle sustainability challenges linked to traditional animal farming. This enables the food industry to decrease environmental impact and bolster global food security.

Keywords

Nonconventional Proteins, Downstream Protein Extraction, Insects, Leaf Proteins, Mushroom Proteins.