Vegetarian chili Sustaning Sustaining plant-based fats spinach-orzo salad. Front Sustain Food Syst. Saponins may play a significant role in liver functioning and decrease platelets agglutination. Draft Manuscript Preparation: V.

Sustaining plant-based fats -

One of the new methods recommended by FAO in , digestible indispensable amino acid score DIAAS , has also been used to evaluate protein quality, and, in terms of scientific knowledge, it is considered more accurate than PDCAAS Several reports have shown the health effects of plant-based proteins as antitumor, antioxidant, hypoglycemic, ACE inhibitory, antimicrobial, and hypolipidemic effects Figure 3 63 , It has been observed that in countries where a high number of pulses are consumed, risk diseases, such as type-2 diabetes, cardiovascular diseases, colorectal cancer, and different types of chronic diseases, have been reduced 65 , The bioactivity of small peptides that are mainly released from enzymatic hydrolysis by various proteases, such as pepsin, trypsin, chymotrypsin, alcalase, papain, pancreatin, thermolysin, and flavorzyme, are present in different pulse proteins These peptides exert various bioactivities, such as antioxidant, antifungal, antitumoral, and ACE inhibition activity 67 , 68 , and are also used for different purposes, like food supplements, functional food ingredients, and nutraceuticals 63 Table 1.

Table 1. The commonly used physical modification methods of protein and their applications. A large number of studies showed the potential impact of dietary proteins derived from plants against cardio-metabolic risk factors.

The first study for the synthesis and intake of plant proteins as an alternative to animal protein was reported and published in In this study, the authors reviewed and demonstrated biomarkers for cardiovascular disease from plant proteins consumption They also studied and reported a decrease in the concentration of blood lipids such as lower apolipoprotein B, low-density lipoprotein cholesterol, and non-high-density lipoprotein cholesterol.

The authors also conducted randomized trials, which proved that plant protein is effective in reducing the risk factors associated with cardiovascular diseases in adults. In another study, the impact of proteins derived from plants mostly soy products on hypercholesterolemic patients was found superior in lowering the lipid profiles compared with the animal proteins In populations, the adolescent stage, most of the benefits of plant-based proteins and metabolic health concerns have been discussed.

Several studies to examine the benefits of plant-based proteins intake have been done for metabolic syndrome, weight management, and obesity, as these are the serious and growing health issues globally among adolescents. However, the regulation of protein intake is critical to many physiological development and functions.

Therefore, enhancing the proteins derived from plants in adolescent diets as a substitute for animal-based proteins helps in controlling obesity and other cardio-metabolic factors The authors in different studies concluded that there should be the addition of more proteins of plant origin in the human diet for reducing the risks associated with cardiovascular disease as well as metabolic risk factors Also, it was found that consumption of plant-based proteins lowers blood pressure in patients with hypertension including elderly patients as compared to animal protein 87 , Most of the studies were also associated with the intake of plant protein sources and mortality.

In a recent cohort from the NIH-AARP Diet and Health Study, the authors also observed the effect of choice of dietary protein on mortality In this study, more than six lakh individuals from the U. in the age group of 50—71 years were followed from till December It was noticed that plant protein intake has led to inverse the mortality rate as well as from stroke in both males and females and cardiovascular disease.

Therefore, it is beneficial to substitute plant proteins into the diet instead of animal proteins in terms of mortality and longevity. In a recently published review of the 32 cohort studies, it has been interpreted that the plant-based protein diet lowers the risk of all-cause and cardiovascular-associated mortality.

Replacement of foods containing animal proteins with plant protein improves longevity Although plant-based diets are mainly linked with reducing the risk of diabetes 91 , it is still not clear that substituting the plant-based proteins for animal proteins helps in reducing the risk of diabetes in the population.

After studying and analyzing using the dataset from the Nurses' Health Study II, Malik et al. From this study, the authors found that there are significant improvements in the levels of fasting glucose, fasting insulin, and HbA1c in patients with diabetes individuals with both type 1 and type 2 diabetes In a cohort study, individuals were provided a protein-based diet and found that higher protein intake is associated with a lower risk of diabetic and pre-diabetic incidences, and plant-based proteins are the main determinant The plant-based protein diet also contains a variety of bioactive components, which provide beneficial health effects as compared to processed meat products.

In another randomized crossover trial, substituting red meat with legumes lentils, chickpeas, peas, and beans significantly decreased fasting blood glucose, insulin, and the triglyceride level in patients with diabetes type-2, suggesting the potential role of plant-based proteins over animals Generally, a large number of factors, such as environmental, genetic, dietary, and other habitual features, are associated with the development of cancer.

One research group has studied and examined the risk factor of colorectal cancer in individuals with the help of analyzing gene-environment interaction, including other factors, such as genetic, lifestyle, and cancer risk factors The authors reported the linkage between colorectal cancer and the genetic diversity of fatty acid metabolism, which are mainly associated with a higher intake of meat, and concluded that those who consume a high diet of meat have a high risk of colorectal cancer Therefore, plant-based protein substitution for animal protein is a better way to reduce the risk of colorectal cancer in humans with certain genetic polymorphisms.

The diet, which is lower in vegetables, fruits, healthy oils, and dairy food, but higher in total protein foods, total grains, saturated fats, sodium, and added sugar, has been under trials to know the differences that help to cure chronic disease, especially chronic kidney disease CKD Recent studies have suggested that, along with the amount of protein, protein's origin for example, plant vs.

animal might be a crucial factor that affects the function of the kidney In a crossover study, a diet rich in soy protein reduces glomerular hyperfiltration in individuals having type 1 diabetes with early-stage nephropathy With the increase in glomerular hyperfiltration and the glomerular filtration rate, the incidence of kidney injury has been decreased The plant-based proteins mainly extracted from rice endosperm and soybean have also shown renal protective function in diabetic rat models Also, other factors, like phytochemicals and fiber, also played a significant role in renal protection by consuming whole food from plant-based diets as well as other components of plants.

Thus, it is recommended to incorporate high-quality plant proteins for renoprotective effects. Plant proteins have also been utilized as functional foods. A large number of studies have been done to examine and reduce the risk factors of cardiovascular disease, modulating inflammation and immune system by functional analysis and bioactive properties of soy protein The recent systematic review has focused on the bioactive properties of sources of plant proteins, such as rice, lentil, fava bean, pea, lupin, hemp, and oat Various trials have been done to test the benefits of proteins derived from plants by observing the concentrations of insulin, blood glucose, and hormones regulating the appetite.

However, conflicts in results were seen when the study was conducted for determining the beneficial effects of plant proteins on postprandial glycemia regulation. A number of components present in plants, like flavonoids and carotenoids, also confer the benefits of bioactive functionality on human health.

In addition to the nutritional quality of plant proteins and their bioactive properties, these compounds also have functional properties. They play a major role in food processing and formulation, i.

Chemical and physical properties of protein help during the storage, consumption, processing, and preparation of food products. Properties like solubility of the protein, foaming capacity, absorbing capacity of water and fat, foam stability, gel-forming, and emulsifying activity are involved in protein interaction by combining with other molecules, like proteins, carbohydrates, salts, lipids, water, and volatiles.

Additionally, different environmental conditions that affect the structural changes of protein during food processing will also affect the functional properties of plant proteins For improvement of nutritional quality and potential health benefits, different protein formulations can be added, such as isolates, concentrates, and protein flours.

However, the functional properties of various plant-based proteins were utilized in the industrial production of food products. Briefly, various functional properties such as protein solubility during beverage production lead to solvation of protein; absorption of water molecules and their binding allows entrapment of water in bread, meat, cakes, sausages, etc.

Proteins are the important ingredients of the human diet with great complexity and diversity that play an important role in structural and functional development 29 , Plant protein provides many essential amino acids, vital macronutrients and is sufficient to achieve full protein nutrition.

Moreover, plants have a high demand for the supply of protein to the increasing population Thus, instead of animals, plants were considered the bioproduction system for useful substances, especially in medicine, which usually provide a large number of secondary metabolites having therapeutic effects.

These substances produced by plants mainly help to protect from predators and pathogens, attract pollinators, and have properties like anti-inflammatory, wound-healing, anti-microbial, psychoactive, etc. Different sources of plants have been widely used as supplements of protein, such as cereals wheat, rice, millet, maize, barley, and sorghum , legumes pea, soybean, bean, faba bean, lupin, chickpea, and cowpea , pseudocereals buckwheat, quinoa, and amaranth , nuts and almonds, and seeds flaxseed, chia, pumpkin, sesame, and sunflower.

Along with providing health benefits, proteins also play a significant role in food formulations because of their diverse functions, such as emulsifying, gelling, and thickening agents, and also have water-holding, foaming, and fat absorption ability 16 , In addition, these crops have number of beneficial effects on health and have technological and functional properties with industrial applications in development of food.

Thus, these proteins play an important role in circular production systems. Food derived from plants plays a vital role in human health as an important source of bioactive components, minerals, vitamins, and bioactive peptides 4.

In addition, protein obtained from plants provides essential amino acids and improves the overall nutritional status of human diets. From the last few years, much interest has been paid to search for protein sources with high nutritional quality and functionality in food processing and industrial applications emulsification, solubility, gelation, foaming, and viscosity oil-holding and water-holding capacities.

Recently, the importance and benefits of proteins derived from plants have been trending to provide various health benefits.

Many studies have been conducted on the potential impact of dietary proteins derived from plants on reducing cardio-metabolic risk factors, metabolic syndrome, weight management, and obesity 86 — Most of these studies concluded that there should be an addition of proteins of plant origin in the human diet for reducing the risks associated with cardiovascular disease and metabolic diseases Another interesting area of research to examine the benefits of intake of plant proteins instead of animal protein is reducing cancer risk factors.

Food products containing plant proteins have also been known as functional foods. Various trials have been conducted to test the health benefits of plant-based proteins by observing the concentrations of insulin, blood glucose, and hormones regulating the appetite.

In a recent cohort from the NIH-AARP National Institutes of Health-American Association of Retired Persons Diet and Health Study, the authors also observed the effect of choice of dietary protein on mortality animal might be a factor that affects the function of the kidney In addition to the nutritional quality of plant proteins and their bioactive properties, they play a major role in food processing and formulation, i.

In addition, however, the functional properties of various plant-based proteins were utilized in the industrial production of food products. Various applications, like protein solubility bread, meat, cakes, sausages, doughnuts, and sausages; emulsifying properties emulsions of fats in pasta, cakes, sausages, soups, etc.

Some traditional proteins from plant origin have been utilized by humans as a protein source, such as beans, pea, and soybean. Still, various recent studies have been done for novel such as proteins from insects and algae 2 and unconventional and alternative protein sources like agroindustry by-products from extraction of edible oil 7.

Gluten-free pseudocereals help in curing of patients with celiac disease The food industry helps produce high-quality plant-based milk, egg, and meat analogs, such as sausages, burgers, ground meat, and nuggets.

The proteins derived from plants are considered important and functional ingredients with different roles in food formulations, including gelling and thickening agents, foams and emulsions stabilizers, and binding material for water and fat.

Most of the proteins have biological activities, like ACE inhibitory, antioxidant, antimicrobial, and stimulating characteristics 70 , and the protein from vegetables is also utilized for synthesizing and extracting bioactive peptides.

There are many health concerns linked with a large intake of dietary proteins derived from plants. Antinutrients, such as tannins, phenolics, saponins, phytates, glucosinolates, and erucic acid, are naturally produced by plants and further interfere with absorption, digestion, and utilization of nutrients present in food, with other side effects as well The adverse effects of antinutrients might be maldigestion of proteins protease and trypsin inhibitors , carbohydrates alpha-amylase inhibitors , autoimmune and leaky gut e.

These adverse effects of antinutrients are generally seen in animals when consumed unprocessed proteins of plant origin. However, these antinutrients also showed beneficial health effects.

For instance, at a lower level of lectins, phytates, enzyme inhibitors, saponins, and phenolic compounds, there is a reduction in plasma cholesterol, triglycerides, and blood glucose levels Saponins may play a significant role in liver functioning and decrease platelets agglutination.

In contrast, some of the saponins and also protease inhibitors, phytates, phytoestrogens, and lignans might help in reducing cancer risk Additionally, tannins also have antimicrobial effects To reduce the concentration of antinutrients in plant proteins and their adverse effects, various treatment processes, such as fermentation, soaking, gamma irradiation, sprouting germination , heating, and genomic technologies, have been adopted Food processing techniques also remove most of the antinutrients like phytates, glucosinolates, erucic acid, and also insoluble fiber from canola proteins that further improve and increase the digestibility and bioavailability Soy protein is associated with both positive and negative health concerns.

The adverse effect on health is due to the presence of isoflavones in soy protein, which are chemically similar to estrogen and could also be bound to estrogen receptors Due to soy isoflavones, the issue of endocrine-disrupting effect is seen on thyroid and reproductive hormones at higher doses in rodent and in vitro cell culture studies — Therefore, consumers mainly avoid taking soy proteins due to various adverse effects on thyroid and reproductive hormones.

The study conducted by the European Food Safety Authority in showed that 35— mg daily doses of isoflavones in pre- and postmenopausal women resulted in no significant enhancement in breast cancer risk, uterus's histopathological changes or thickness in the endometrial lining of the uterus, and thyroid hormonal status for about 30 months Also, it did not influence the parameters of semen quality, such as sperm concentration, semen volume, sperm mobility, sperm count, sperm percent motility, sperm morphology, and total motile sperm count in healthy men It has also been reported in the meta-analysis that intake of soy protein might be linked with reducing breast cancer risk in women — There is an increasing trend of consuming plant proteins, which indicates that different sources of protein from plants influence our health.

Such dietary proteins may also have some adverse effects, including allergenicity. An allergy from food is basically an adverse effect that results inactivation of immune response when exposed to a food. It has been identified that more than foods in the United States of America are responsible for food allergies.

Foods commonly causing allergy are tree nuts, soy, wheat, fish, peanuts, milk, shellfish, and egg. Other common food allergens based on the countries are lupines European Union ; sesame seeds Canada, European Union, and Australia ; buckwheat Japan and Korea , and mustard European Union and Canada A higher number of children than adults are sensitive to dietary proteins that mainly cause allergy Food allergens from plants are mainly categorized into four families, the cupin superfamily, the prolamin superfamily, profilins, and the Bet v 1 family.

The prolamin family has 8 cysteine residues of amino acid that is conserved with pattern CXnCXnCCXnCXCXnCXnC, which mainly stabilizes the structure of protein and contributes proteins allergenicity. The most commonly found allergens are cereal prolamins, α-amylase, 2S albumins, non-specific lipid transfer proteins, and trypsin inhibitor, protein families.

A gradual transition from animal to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition.

Since the last 20 years, among the alternative sources of protein, the scientific research team and private companies have mainly focused on algae, earthworm or earthworm meal, insects, and other invertebrates 52 , Hence, these components are very helpful to human health and protect against various pathogens 4.

Instead of animals, plants were considered the bioproduction system for useful substances, especially in medicine, which usually provide a large number of secondary metabolites having therapeutic effects. These substances produced by plants mainly help protect from predators and pathogens, attract pollinators, and have properties like anti-inflammatory, wound healing, anti-microbial, psychoactive, etc.

The proteins derived from plant-based foods are increasingly used as a health-promoting and economical alternative source in place of animal proteins in human nutrition. However, various limitations, such as increased cost, limited supply, biodiversity loss, hazard for human health in different diseases, freshwater depletion, and susceptibility to climate change, replace animal-based proteins 5 — 7.

Moreover, it is hard and expensive to extract an adequate amount of animal proteins; therefore, an alternative for improving the nutritional status of humans is mainly received from plant proteins.

Compared to animal-based proteins, the proteins derived from plant-based foods are rich in fiber, polyunsaturated fatty acids, oligosaccharides, and carbohydrates.

Therefore, they reduce the cardiovascular diseases and type II diabetes 8. Increased urbanization and economic development have led to various transitions in dietary patterns in the population of low- and middle-income countries, especially the demand for foods derived from animals, which was seen in developing countries.

Therefore, emerging factors for animal proteins like growth of world population, climate change, and production of protein sources that are economically and environmentally sustainable need more research focus, and that is mainly dedicated to proteins from plants with high content, resilient to changing of climate and providing balance nutrition in humans' diet.

Compared with animal-based protein, the proteins derived from plants are easier to produce. Still, when utilized as dietary sources for human consumption, most plant proteins are deficient in essential amino acids and are, therefore, nutritionally incomplete. For example, some cereal proteins are low in tryptophan, lysine, and threonine content.

In contrast, vegetable proteins and legumes have lower sulfur-containing amino acids, such as methionine and cysteine Practically, neither legumes nor cereals can compensate for the deficiency of amino acids for other crops, and, hence, feed diets regularly provide supplementary amino acids.

Many studies have been done on the potential impact of dietary proteins derived from plants and serve as reducing cardio-metabolic risk factors. The first study for the synthesis and intake of plant proteins as an alternative to animal protein was reported Therefore, enhancing the proteins derived from plants in adolescent diets as a substitute for animal-based proteins help in controlling obesity and other cardio-metabolic factors Although plant-based diets are mainly linked with reducing the risk of diabetes 91 , it is not clear that substituting the plant-based proteins for animal proteins helps in reducing the risk of diabetes in the population.

After studying and analyzing the Nurses' Health Study II dataset, Malik et al. Another interesting area of research to examine the benefits of the intake of plant proteins instead of animal protein is reducing cancer risk factors Protein modification is the process of alteration of the chemical groups or molecular structure of a protein by specific methods for improving the bioactivity and functionality of proteins.

The modification approaches for plant-based proteins help them to make multifunctional food products. The modification of proteins can be classified into physical 18 , 62 , 69 — 82 , chemical — , biological , , and other novel methods — as briefly described in Tables 1 — 3.

The physical modification approaches include heat treatment such as conventional thermal treatment, ohmic heating, microwave heating, radio frequency treatment, infrared irradiation , gamma irradiation, electron beam irradiation, ultraviolet radiation, pulsed-electric field, high-pressure treatment such as high hydrostatic pressure, dynamic high-pressure fluidization , sonication, extrusion, ball mill treatment, cold atmospheric plasma processing, and ultrafiltration.

The chemical modification approaches include glycation, phosphorylation, acylation, deamidation, cationization, and pH shifting treatment. The biological modification approaches include enzymatic modification and fermentation.

Instead of physical, chemical, and biological modifications, various other modification approaches have been identified, which include complexation such as protein-polysaccharide, protein-protein, protein-phenolic, and protein-surfactant and amyloid fibrillization Tables 1 — 3 Table 2.

The commonly used chemical modification methods of protein and their applications. Table 3. The commonly used biological and some other modification methods of protein and their applications.

The advancement in recombinant technologies of protein production, such as engineering of expression hosts, upstream cultivation optimization e. The use of protein extraction technologies can help improve the yield of extracted protein and its nutritional and functional properties.

Hence, a suitable type of protein extraction method should be selected Figure 4. Although a high protein yield was generated, however, it utilized more energy than wet protein extraction. Also, the disadvantage of these processes includes the presence of impurity and particle agglomeration 7.

In wet protein extraction techniques, the process starts with protein solubilizing in a medium with the pH far from the isoelectric point and then precipitating in that medium where pH is close to the isoelectric point.

Several protocols for acidic and alkaline extraction of protein have been reported 7. With the degradation of cell walls, protein bodies released are enabled.

This method needs more processing time, high cost, more energy consumption, and suitable conditions like temperature and pH. Still, this method is mostly used with lower environmental impact and superior quality of products for human consumption 7 , In this technique, hot water in the range of —°C with high pressure for maintaining it into the liquid state has been used.

Biomaterials like carbohydrates and proteins have been hydrolyzed by this method without using an additional number of catalysts.

For example, when soy meals were heat denatured, soy protein extraction yield was significantly increased with this method by This method applies reverse micelles—surfactant molecules aggregate of the nano-meter size that generally contains inner cores of water molecules inside non-polar solvents.

The polar molecules of water present in reverse micelles help in solubilizing hydrophilic biomolecules like proteins. The three-phase system called a water—surfactant—organic solvent system has been formed by reverse micelles to protect the denaturation of proteins by organic solvents inside the polar water pools, using forward extraction or backward extraction 7.

This extraction method is formed when two polymers like two salts or one salt and one polymer are mixed in a suitable concentration at a particular temperature. This method has been considered as the environment-friendly method of protein extraction.

It was first reported by Zeng et al. Cell disruption is the initial process in both dry and wet techniques of protein extraction, which helps release protein from protein bodies. Previously, cell disruption was done by mechanical methods like milling, grinding, etc.

This technology utilizes electromagnetic radiations having a frequency between MHz and GHz, which helps in hydrogen bond disruption, dissolved ions migration, and enhancement of porosity of the biological matrix, which leads to the extraction of protein. For example, one study reported the utilization of this technique to extract proteins from rice bran This technology utilized sound waves, having a frequency of 20 kHz that induces the phenomenon of cavitation, which enhances the matrix porosity and improves solvent permeation into the matrix.

This method has the advantage of effective mixing, selective extraction, faster energy transfer, reduced extraction temperature and thermal gradients, faster response, reduced equipment size, and increased production.

Yet, denaturation of protein structure and disruption of functional properties of proteins are reported 7. Several pulsed electric energy technologies for proteins extraction have emerged.

Among a large number of PEE techniques, pulsed ohmic heating POH , pulsed electric fields PEF , and high-voltage electrical discharges HVED have been widely used in the food industry 7.

High hydrostatic pressure-assisted extraction of proteins is mostly used in the food industry for large-scale microbial cell disruption, meat tenderization, and emulsification. This method is only restricted to bioactive compounds instead of proteins. However, with the application of several HHP iterations, the efficiency of separation and extraction yield has been reduced due to swelling of the cell wall, increase in dynamic viscosity, and size of the particle 7.

The proteins derived from plants are considered as important and functional ingredients, having different roles in food formulations as gelling and thickening agents, foams and emulsion stabilizers, and binding material for water and fat — Most of the proteins have biological activities, like antihypertensive, antioxidant, antimicrobial, and stimulating characteristics , , and the protein from vegetables is also utilized for synthesizing and extraction of bioactive peptides , However, most of the proteins from plant origin are interactable because of their susceptibility and complexity of ionic strength, pH, and temperature, and also have poor water solubility that mainly limits the applications of plant-based proteins Most of the plant-based proteins, like flaxseed, soy, and pea proteins, have the combined nature of various proteins with different fractions, and, hence, they have a wide range of isoionic point pI.

Therefore, modulating the properties of plant-based proteins for improving their functions and formulation characteristics is essential.

A deep understanding of the functional and physicochemical properties of proteins derived from plants is necessary for improving their utilization in food formulation and nutritional value — The presence of some particular plant residues considered as antinutrients is another challenge of plant-based proteins.

These compounds are produced in plants having various biological properties, such as they protect the plants and seeds from insects, fungus, viruses, and other microbes. Therefore, some of the modification approaches discussed have been used to reduce or eliminate the adverse effects of antinutrients Furthermore, some plant-based proteins have challenges in food applications due to their bitter taste, which can be masked by various modulation techniques.

The methods of modification for plant-based proteins should be carefully chosen, especially in pharmaceutical and food applications, because these methods have effects on the organoleptic and functional characteristics and nutritional value of plant proteins. The bio-efficacy of any active compounds generally depends on various factors, like digestibility, solubility, bioaccessibility, food matrix, transporters, metabolizing enzymes, and molecular structures.

Therefore, identifying the bioavailability of food constituents is challenging. There are many challenges associated with sustainability and food availability that needs to be solved with different methods of protein modification.

The higher amount of essential nutrients found in animal products meat, milk, egg, etc. was important and provided a large number of nutrients in the daily diet compared with plant-based proteins Although animal-meat-based products provide a large nutrient component, however, the disease associated with animals, unhygienic conditions, and environmental impact will all provide more attention to the plant-based proteins.

Because of that, consumers are also more focused on the health and environmental benefits of plant-based diets, promote the food guidelines on the basis of health and sustainability criteria, produce more attractive plant-based alternative products, and realign their fiscal policy along with environmental and efficiency criteria — People are facing protein and mineral deficiency in their diet throughout the world, especially in developing countries.

This challenge is due to lower consumption of pulses and cereals in their diets and other foods that are rich in zinc, iron, calcium, and magnesium. These foods derived from plants also contain higher levels of antinutritional factors that bind to the minerals ions and reduce bioavailability and absorption of plant minerals as well as proteins.

Animal protein, although higher in demand, is generally considered less environmentally sustainable and prone to disease conditions, which negatively impact health. A gradual transition from animal- to plant-based protein may be desirable in order to maintain environmental stability, ethical reasons, affordability of food, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition.

Nowadays, products made with proteins from plant origin gain popularity throughout the world. Plant-based proteins have been linked with a number of health-related functionalities. Plant-based proteins are becoming innovative and fast-growing ingredients in various food application industries due to a large number of benefits over animal-derived proteins.

Various technologies help in improving the functional and nutritional properties of plant-based proteins. Generally, plant-based proteins have inferior functionality as compared with animal proteins, and also various factors affect their nutrient quality; hence, modification approaches have been required.

Different physical, chemical, biological, and other approaches were also mentioned for modification of proteins that induce the structural, chemical, and biophysical changes in protein from plant origins. This review mainly focuses on the current state of using plants for the production of protein.

The potential plants offering various sources and their alternative with high-quality protein demand for future consumption were discussed. Factors that affect protein consumption, bioavailability, and also protein production techniques were covered.

Various bioactive and functional properties of plant-based proteins, as well as the factors affecting the nutritional quality of plant-based proteins and the future research strategies, were explained. The modification approaches, protein extraction, purification technologies, along with digestibility, absorption, and bioavailability of plant-based proteins, were discussed.

Finally, it gave an idea of issues and challenges as well as future prospects in this emerging area. SL conceived the idea. SL and FK wrote the manuscript. PY, ZD, RS, and AK edited the manuscript. All authors contributed to the article and approved the submitted version.

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers.

Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher. Wink M. Plant breeding: importance of plant secondary metabolites for protection against pathogens and herbivores.

Theor Appl Genet. doi: CrossRef Full Text Google Scholar. Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr. PubMed Abstract CrossRef Full Text Google Scholar. How to Feed the World in pdf accessed September 1, Google Scholar.

Karaś M, Jakubczyk A, Szymanowska U, Złotek U, Zielińska E. Digestion and bioavailability of bioactive phytochemicals. Int J Food Sci. Sun-Waterhouse D, Zhao M, Waterhouse GI. Protein modification during ingredient preparation and food processing: approaches to improve food processability and nutrition.

Food Bioproc Tech. Sabate J, Soret S. Sustainability of plant-based diets: back to the future. Am J Clin Nutr. Pojić M, Mišan A, Tiwari B. Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends Food Sci Technol. Guasch-Ferré M, Zong G, Willett WC, Zock PL, Wanders AJ, Hu FB, et al.

Associations of monounsaturated fatty acids from plant and animal sources with total and cause-specific mortality in two US prospective cohort studies. Circ Res. Lonnie M, Laurie I, Myers M, Horgan G, Russell WR, Johnstone AM. Exploring health-promoting attributes of plant proteins as a functional ingredient for the food sector: a systematic review of human interventional studies.

Iqbal A, Khalil IA, Ateeq N, Khan MS. Nutritional quality of important food legumes. Food Chem. Muzquiz M, Varela A, Burbano C, Cuadrado C, Guillamón E, Pedrosa MM. Bioactive compounds in legumes: pronutritive and antinutritive actions.

implications for nutrition and health. Phytochem Rev. Berryman CE, Lieberman HR, Fulgoni VL III, Pasiakos SM. Protein intake trends and conformity with the Dietary Reference Intakes in the United States: analysis of the National Health and Nutrition Examination Survey, — Schillberg S, Raven N, Spiegel H, Rasche S, Buntru M.

Critical analysis of the commercial potential of plants for the production of recombinant proteins. Front Plant Sci. Plant proteins as high-quality nutritional source for human diet.

Sun SS, Liu Q. Transgenic approaches to improve the nutritional quality of plant proteins. In Vitro Cell Dev Biol Plant. Cao Y, Bolisetty S, Wolfisberg G, Adamcik J, Mezzenga R. Amyloid fibril-directed synthesis of silica core—shell nanofilaments, gels, and aerogels.

Proc Natl Acad Sci USA. Cao Y, Mezzenga R. Food protein amyloid fibrils: origin, structure, formation, characterization, applications and health implications. Adv Colloid Interface Sci. Shining light on night blindness. Can watching sports be bad for your health? Beyond the usual suspects for healthy resolutions.

November 16, By Katherine D. McManus, MS, RD, LDN , Contributor Plant-based or plant-forward eating patterns focus on foods primarily from plants. Mediterranean and vegetarian diets What is the evidence that plant-based eating patterns are healthy?

Vegetarian diet variety Vegetarian diets come in lots of shapes and sizes, and you should choose the version that works best for you. Semi-vegetarian or flexitarian includes eggs, dairy foods, and occasionally meat, poultry, fish, and seafood.

Pescatarian includes eggs, dairy foods, fish, and seafood, but no meat or poultry. Vegetarian sometimes referred to as lacto-ovo vegetarian includes eggs and dairy foods, but no meat, poultry, fish, or seafood.

Vegan includes no animal foods. Eat lots of vegetables. Fill half your plate with vegetables at lunch and dinner. Make sure you include plenty of colors in choosing your vegetables. Enjoy vegetables as a snack with hummus, salsa, or guacamole.

Change the way you think about meat. Have smaller amounts. Use it as a garnish instead of a centerpiece. Choose good fats. Fats in olive oil, olives, nuts and nut butters, seeds, and avocados are particularly healthy choices. Cook a vegetarian meal at least one night a week.

Build these meals around beans, whole grains, and vegetables. Include whole grains for breakfast. Start with oatmeal, quinoa, buckwheat, or barley. Then add some nuts or seeds along with fresh fruit. Go for greens. Try a variety of green leafy vegetables such as kale, collards, Swiss chard, spinach, and other greens each day.

Steam, grill, braise, or stir-fry to preserve their flavor and nutrients. Build a meal around a salad. Fill a bowl with salad greens such as romaine, spinach, Bibb, or red leafy greens. Add an assortment of other vegetables along with fresh herbs, beans, peas, or tofu.

Eat fruit for dessert. A ripe, juicy peach, a refreshing slice of watermelon, or a crisp apple will satisfy your craving for a sweet bite after a meal. What about fish oil supplements?

Plant-Based Sources of Omega-3s:. Join the Day Vegan Kickstart! Power Foods for the Brain Neal Barnard, MD, shares the science behind how plant-based foods boost brain health! Try plant-based recipes that are rich in omega-3s! Recipe Strawberry Chia Seed Pudding.

Recipe Maple Walnut Granola. Recipe Chia Breakfast Parfait. Recipe Baked Oatmeal Cups. Recipe Fruit Salad With Chia Seeds. Recipe Apple Orange Walnut Salad. Recipe Rainbow Sushi. Recipe Farro With Miso Mushrooms, Kale, and Walnuts.

Learn More Health and Nutrition News Fish Intake Linked to Skin Cancer. DID YOU KNOW? Beans and other high-fiber foods satisfy hunger more than meat. Blog Yearly Carbon Dioxide Emissions from Trawling for Fish Similar to Global Aviation. Health and Nutrition News Fish Oil Does Not Prevent Arrhythmias.

Health and Nutrition News Fish Oil Supplements Do Not Protect Heart. Join the Kickstart Prevention starts today. Join the Day Vegan Kickstart.

Get Healthy With Good Nutrition Food for Life classes teach you how to improve your health with a plant-based diet. Physicians Committee for Responsible Medicine.

Footer Main Navigation Ethical Science Our Research News Take Action About Us.

The aroma, juiciness, tenderness, and overall mouthfeel from fat create a delicious plan-based memorable product. Animal-free Sustainning that can Sustaning the Magnesium dosage recommendations Sustaining plant-based fats experience are Sustaining plant-based fats for alternative meats to compete with the taste of conventional meats. These animal fat substitutes should pllant-based only be convincing Hydration strategies for athletes but sustainable and scalable, too. In recognition of the sustainability and technical challenges with current alternative fats, we released a call for proposals on plant-based or fermentation-derived fats for use in meat alternatives. From many excellent proposals emerged five new grantees focused on alternative fats: Salma Mohamad Yusop, Naazneen Sofeo, Kyria Boundy-Mills, Jiakai Lu, and Alejandro Marangoni. GFI was motivated to fund alternative fat projects after publishing our recent report, Plant-based meat: Anticipating production requirements where a key finding became clear to us: sustainable alternative fat innovation is crucial for the success of the alternative meat industry. Plant-basef on whole foods Hydration strategies for athletes plant Fags can planr-based body weight, blood pressure and Sustainihg of heart disease, cancer and diabetes Diabetes monitoring strips and it can make your environmental impact more sustainable. Stanford Healthy Living instructor Dr. Reshma Shah offers simple ways to incorporate more plants into your diet. We spoke with Dr. People use many different terms to describe a plant-based diet, including vegetarian, lacto-ovo vegetarian, pescatarian, and flexitarian to name a few.