Future Proteins

Sources, Processing, Applications and the Bioeconomy

1st Edition - June 23, 2023
Imprint: Academic Press
Editors: Brijesh K Tiwari, Laura E Healy
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 7 3 9 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 7 2 3 2 - 1

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new prote… Read more

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Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.

This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Section 1: Sources—alternative proteins from land, sea, and air
Chapter 1. The need for future proteins
Abstract
1.1 Introduction
1.2 Conclusions
References
Chapter 2. Protein from land—cereals
Abstract
2.1 Introduction
2.2 Current cereal grain production and distribution
2.3 Cereal protein concentrates isolates and hydrolysates
2.4 Production of sustainably scalable cereals for human consumption
2.5 Cereal production by-products—leftover materials for biorefining
2.6 Conclusions
Acknowledgment
References
Chapter 3. Protein from land—legumes and pulses
Abstract
3.1 Introduction
3.2 Production
3.3 Legumes as superfoods
3.4 Legume proteins
3.5 Nutritional properties of legume proteins
3.6 Nutraceutical properties of legume proteins
3.7 Legume proteins for food preservation
3.8 Legumes as a sustainable source of proteins and challenges in legume protein utilization
3.9 Conclusion
References
Chapter 4. Protein from land—unconventional plant protein
Abstract
4.1 Introduction
4.2 Green waste—leaves, grass, and green biomass—an underused source of protein
4.3 Horticulture crops and horticulture byproduct leftovers—the food waste conundrum
4.4 Hemp: creation of a novel market—a case study of success
4.5 Plant protein profile, composition, and nutritional features
4.6 Market challenges in plant protein—how to sell these “traditional” foods to the modern consumer
4.7 Conclusion and future prospects
References
Chapter 5. Protein from land—kingdom fungi
Abstract
5.1 Introduction
5.2 Mushrooms—the magic powerhouse of the soil and primary plant production: an emerging protein source
5.3 Mushroom protein concentrates, isolates, and hydrolysates
5.4 Fungal medicine—opportunities for a novel market of bioactives
5.5 Functional ingredients—chitin and cellulose—bioplastics by-products functional ingredients
5.6 Mushroom production trends
5.7 Conclusions
References
Chapter 6. Protein from seafood
Abstract
6.1 Introduction
6.2 Wild versus farmed fish regarding fish meal production
6.3 Sustainable fish farming
6.4 Scallop, whelk and abalone—protein composition, nutritional features, and market challenges
6.5 By-products revalorization from aquaculture and the circular economy
6.6 Conclusions
References
Further reading
Chapter 7. Protein from seaweed aquaculture
Abstract
7.1 Introduction
7.2 Seaweed protein and amino acid content
7.3 Seaweed bioactive compounds from the sea for the nutraceuticals market
7.4 Seaweed as a sustainable source of functional food ingredients
7.5 Seaweed aquaculture
7.6 Challenges in sea-protein utilization
7.7 Conclusions
References
Chapter 8. Microalgal protein production: current needs and challenges
Abstract
8.1 Introduction
8.2 Industrial production of microalgal biomass
8.3 Microalgal proteins
8.4 Microalgal biorefineries
8.5 Conclusions
Acknowledgments
References
Chapter 9. Protein from insects—a new biosphere of opportunity
Abstract
9.1 Introduction
9.2 Insect rearing
9.3 Processing of insects
9.4 Nutritional aspects—novel bioactives from insects
9.5 Challenges and opportunities
9.6 Conclusions
References
Chapter 10. Protein from microscopic sources—a realistic scalable solution?
Abstract
10.1 Introduction
10.2 Microbial protein—making bulk protein from tiny microbes
10.3 Second-generation microbial protein—closing cycles
10.4 Microbial protein processing: from whole-cell biomass to functional ingredients
10.5 Microbial protein—challenges and acceptance
10.6 Conclusions
References
Section 2: Processing—novel production technologies
Chapter 11. Postharvest strategies—efficiency and novel processes for extending shelf life and reducing spoilage potential for minimizing food waste
Abstract
11.1 Introduction
11.2 Challenges for storing fresh versus dried biomass and challenges for different biomass types
11.3 Postharvest strategies/interventions
11.4 Value addition to the side stream
11.5 Conclusions
References
Chapter 12. Novel extraction, purification, and processing technologies for plant proteins
Abstract
12.1 Introduction
12.2 Conventional extraction methods
12.3 Emerging technologies for plant protein purification after extraction
12.4 Recent developments of emerging technologies for plant protein processing
12.5 Conclusions and perspective
References
Chapter 13. Implications of physicochemical properties of proteins in food industry applications
Abstract
13.1 Introduction
13.2 Composition of proteins
13.3 Structure of pulse proteins
13.4 Protein solubility
13.5 Sulfhydryl/disulfide content
13.6 Foaming properties
13.7 Effects of different treatments
13.8 Microencapsulation
13.9 High-pressure treatment
13.10 Protein-based product
Acknowledgment
References
Chapter 14. Production of cultured meat: challenges and opportunities
Abstract
14.1 Introduction
14.2 The lab-burger—consumer demand for alternative meat products
14.3 Challenges to cultured meat
14.4 Consumer demand for alternative meat products
14.5 Creating novel markets for new products
14.6 Meat-mimicking food—a long-term market or a short-term solution?
14.7 Conclusion
References
Section 3: Applications and the bioeconomy
Chapter 15. Alternative protein for beverages
Abstract
15.1 Introduction
15.2 Plant-based
15.3 Seafood
15.4 Insects
15.5 Microorganisms
Acknowledgements
References
Further reading
Chapter 16. Alternative proteins for gluten-free products
Abstract
16.1 Introduction
16.2 Traditional protein in gluten-free food processing
16.3 Potential protein in gluten-free food processing
16.4 Future protein sources in gluten-free food processing
16.5 Concluding remarks
References
Chapter 17. Alternative protein sources as functional food ingredients
Abstract
17.1 Introduction
17.2 Selected alternative sources of proteins
17.3 Bioactive compounds from algae, insects, and fungi
17.4 Application of algae, insects, and fungi as functional food ingredients
17.5 Challenges for commercializing functional foods
17.6 Conclusion
References
Chapter 18. Nutritional properties of proteins from different sources and their role in sports performance
Abstract
18.1 Introduction
18.2 Energy and protein requirements of sportspersons
18.3 Protein quality
18.4 Sources of proteins
18.5 Proteins in sports performance
18.6 Potential dangers of excess protein
18.7 Conclusion
Acknowledgments
References
Section 4: Sustainability and legislation
Chapter 19. Shift to plant-based proteins: environmental, economic, and social implications
Abstract
19.1 Introduction
19.2 Environmental implications of increasing agricultural production
19.3 Sustainable diets
19.4 Market trends, economic implications, and consumer acceptance
19.5 Conclusions
Acknowledgment
References
Chapter 20. Alternative proteins: organization of the agri-food system and sustainability outcomes
Abstract
20.1 Introduction
20.2 Production processes and technologies
20.3 The alternative proteins agri-food system
20.4 Legitimacy and regulation
20.5 Social implications
20.6 Bioeconomy and sustainability
20.7 Concluding remarks
References
Chapter 21. Biorefinery
Abstract
21.1 Introduction
21.2 Utilization of crop residues
21.3 Novel processing of by-products for a zero-waste model
21.4 Examples of biorefinery applications to produce protein for the human market
21.5 Biorefinery in today’s world—a key component of long-term national planning development (renewable energy as a priority for many countries)
21.6 Conclusions
References
Chapter 22. Food safety concerns of alternative proteins and regulatory guidelines for their commercialization in the human food market
Abstract
22.1 Introduction
22.2 Safety aspects of the various sources of alternative proteins
22.3 Global regulatory status of alternative proteins
22.4 Conclusions
Funding
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Future Proteins

Sources, Processing, Applications and the Bioeconomy

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Brijesh K Tiwari

Laura E Healy

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