Emerging alternative food protein sources: production process, quality parameters, and safety point of view
Issued Date
2024-01-01
Resource Type
ISSN
07388551
eISSN
15497801
Scopus ID
2-s2.0-85192963610
Journal Title
Critical Reviews in Biotechnology
Rights Holder(s)
SCOPUS
Bibliographic Citation
Critical Reviews in Biotechnology (2024)
Suggested Citation
Khanashyam A.C., Mundanat A.S., Sajith Babu K., Thorakkattu P., Krishnan R., Abdullah S., Bekhit A.E.d.A., McClements D.J., Santivarangkna C., Nirmal N.P. Emerging alternative food protein sources: production process, quality parameters, and safety point of view. Critical Reviews in Biotechnology (2024). doi:10.1080/07388551.2024.2341902 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/98428
Title
Emerging alternative food protein sources: production process, quality parameters, and safety point of view
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
The rise in the global population has increased the demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land and freshwater supply and contribute to substantial negative environmental impacts. Consequently, there has been an emphasis on identifying alternative sources of edible proteins that are more sustainable, sustainable, ethical, and healthy. This review provides a critical report on future food protein sources including: plant, cultured meat, insect, and microbial, as alternative sources to traditional animal-based sources. The technical challenges associated with the production process of alternative protein sources are discussed. The most important quality parameters of alternative proteins, such as: protein composition and digestibility, allergenicity, functional and sensory attributes, and safety regulations have been documented. Lastly, future direction and conclusion have been made on future protein trends. However, further regulatory norms need to develop for safe consumption and distribution around the world.