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Kumar R, Guleria A, Padwad YS, Srivatsan V, Yadav SK. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources. Crit Rev Food Sci Nutr 2024:1-50. [PMID: 39011754 DOI: 10.1080/10408398.2024.2367564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.
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Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Aditi Guleria
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Yogendra S Padwad
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- Protein Processing Centre, Dietetics, and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Sudesh Kumar Yadav
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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Sharma N, Sahu JK, Bansal V, Esua OJ, Rana S, Bhardwaj A, Punia Bangar S, Adedeji AA. Trends in millet and pseudomillet proteins - Characterization, processing and food applications. Food Res Int 2023; 164:112310. [PMID: 36737904 DOI: 10.1016/j.foodres.2022.112310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.
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Affiliation(s)
- Nitya Sharma
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India
| | - Jatindra K Sahu
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India.
| | - Vasudha Bansal
- Department of Foods and Nutrition, Government Home Science College, Chandigarh 160 010, India
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Sudha Rana
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, Punjab 141004, India
| | - Aastha Bhardwaj
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi 110062, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, 29631, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA
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Dekka S, Paul A, Vidyalakshmi R, Mahendran R. Potential processing technologies for utilization of millets: An updated comprehensive review. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Srenuja Dekka
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | | | - R. Vidyalakshmi
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - R. Mahendran
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
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Microfluidization treatment improve the functional and physicochemical properties of transglutaminase cross-linked groundnut arachin and conarachin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mulla MZ, Ahmed J, Habeebullah SFK, Vahora A. Amino acid composition, microstructure and dielectric properties of garden cress (Lepidium sativum) seed protein concentrate and hydrolysate as influenced by degree of hydrolysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01588-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Sharma R, Bhandari M, Sharma S, Bhardwaj R. Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Manisha Bhandari
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ruchika Bhardwaj
- Department of Plant Breeding and Genetics Punjab Agricultural University Ludhiana India
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Han R, Shao S, Zhang H, Qi H, Xiao F, Shen Y, Fan L, Wang H, Zhao D, Li G, Yan M. Physico-chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed. J Food Sci 2022; 87:2484-2503. [PMID: 35502672 PMCID: PMC9325541 DOI: 10.1111/1750-3841.16157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 03/02/2022] [Accepted: 03/27/2022] [Indexed: 11/28/2022]
Abstract
Wild jujube seed protein (WJSP) as one kind of functional food material has attracted much attention due to its highly nutritive and medicinal value in anti-inflammatory and improving immunomodulatory ability. However, owing to its large molecular weight and complex structure, biological activities of WJSP were greatly limited and cannot be fully utilized by the human body. Therefore, how to improve the bioavailability of WJSP and develop promising WJSP nutritious materials is a great challenge. In this work, wild jujube seed protein hydrolysates (WJSPHs) were prepared from WJSP via enzymatic hydrolysis method, and their physico-chemical properties, antioxidant activity, and angiotensin converting enzyme (ACE) inhibitory activity in vitro have been investigated for the first time. SDS-PAGE electrophoresis and size-exclusion chromatographic results indicate that WJSPHs have lower molecular weight distribution (< 5,000 Da) than WJSP. Circular dichroism (CD) spectroscopy and Fourier transform infrared spectroscopy (FTIR) results illustrated that random coil is the main secondary structure of WJSPHs. Antioxidant experiments indicate that WJSPHs exhibit high radicals-scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (94.60%), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+ ) radicals (90.84%), superoxide radicals (44.77%), and hydroxyl radicals (47.77%). In vitro, WJSPHs can significantly decrease the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and increase the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in HepG2 cells. Moreover, ACE activity was found that can be significantly inhibited by WJSPHs (73.02%). Therefore, all previously mentioned results suggest that WJSPHs may be a promising antioxidant food to prevent oxidative-related diseases in future. PRACTICAL APPLICATION: This study shows that WJSPHs exhibit high antioxidant activity and ACE inhibitory activity in vitro, which provide potential application value as antioxidant peptides to prevent oxidative-related diseases.
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Affiliation(s)
- Rongxin Han
- Changchun University of Chinese Medicine, Changchun, China
| | - Shuai Shao
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyin Zhang
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyu Qi
- Changchun University of Chinese Medicine, Changchun, China
| | - Fengqin Xiao
- Changchun University of Chinese Medicine, Changchun, China
| | - Yingxin Shen
- Changchun University of Chinese Medicine, Changchun, China
| | - Lin Fan
- Changchun University of Chinese Medicine, Changchun, China
| | - Haidong Wang
- Changchun University of Chinese Medicine, Changchun, China
| | - Daqing Zhao
- Changchun University of Chinese Medicine, Changchun, China
| | - Guangzhe Li
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Mingming Yan
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
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Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives. Colloids Surf B Biointerfaces 2022; 211:112306. [PMID: 34998177 DOI: 10.1016/j.colsurfb.2021.112306] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/12/2021] [Accepted: 12/21/2021] [Indexed: 11/24/2022]
Abstract
Protein modification is a practical strategy to enhance the functional characteristics of proteins and broaden their commercial applications. Various chemical (e.g., pH-shifting, deamidation, succinylation), physical (e.g., sonication, high-speed shearing), or biological (e.g., microbial transglutaminase cross-linking, enzymatic hydrolysis) modification methods have frequently been employed to improve the functionality of native grain proteins. However, progress in intensification has led to the emergence of advanced methodologies, which involve the combination of modification techniques, generally known as "Dual Modification". This paper aims to comprehensively review the most recent researches focusing on the effects of dual modification on the functionality of grain proteins. Particular emphasis is given to elucidate the impact of this technique on physicochemical and structural properties. Furthermore, existing challenges and limitations associated with the utilization of this approach are highlighted, and prospects are proposed.
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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