The role of emergent processing technologies in tailoring plant protein functionality: New insights

Abstract

BackgroundPlant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly politics, “green” and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify protein structure and therefore their function, opening interesting possibilities for the design of functional food systems. However, these innovations must also include nutritional and health/wellness aspects, such as the interaction with other food components, and the behavior in the gastrointestinal tract (digestibility and bioavailability). Scope and approachThis review addresses the most promising technological-functional attributes of plant proteins, as well as considerations and strategies needed for the development of innovative food systems. New insights will also be provided on how emerging processing technologies such as ohmic heating and high pressure processing can affect the behavior of proteins. The processing effects in proteins’ structure and in their technological-functional properties and ultimately in the biofunctional and nutritional aspects of foods made therefrom will be critically discussed. Key findings and conclusionsFundamental research regarding the relationship between structural modifications and functionality of more conventional proteins is still required. Furthermore, additional research is necessary on proteins from less studied sources, highlighting those displaying both functional and quality parameters of interest. Emergent processing technologies can help guaranteeing the quality and preservation of foods, as well as act as effective tools to develop technological-functional attributes of food proteins ensuring nutritional and health/wellness aspects.