Agriculture, being fundamental to livelihood has come under immense pressure to meet the increasing food demand globally. Greater use of plant proteins may ease the burden on traditional animal husbandry and fisheries to provide a global protein supply. Plant-based proteins can complement and replace animal proteins and could provide a more sustainable way to meet the protein demand. In order to address food security, protein-energy malnutrition (PEM), and environmental sustainability, there is a need to increase and diversify the consumption of plant-based proteins. With the right combination, plant-based protein supplements could provide a sufficient supply of essential amino acids and proteins. As a macronutrient, these plant-based proteins can also play an integral role in food’s structural formation. There are many plant species that could provide a potential source of proteins but these are either not fully characterized or not present in the food basket.
The market for plant-based protein is expected to grow due to the associated health issues related to the consumption of animal protein, especially in light of increasing zoonotic diseases, such as Covid-19. Addressing protein-energy malnutrition (PEM) and environmental sustainability are other major global concerns. Furthermore, ensuring food security while adapting to climate change and a growing population, demands an environmentally sustainable food system. Concerning all these issues, the present Research Topic will aim to highlight potential plant species with a higher protein content that can be used to meet the growing food demand globally, as well as highlighting the characterization, functionality, and product formulation of these plant proteins. As proteins are vital to life; the challenge is to characterize and improve the functionality, physiochemical and nutritional properties of these proteins. The protein’s digestibility and profiling are other important issues along with developing their cost-effective methodologies.
The Research Topic welcomes Original Research, Review, and Perspective Papers that include or are related to the following topics:
1. Identification of neglected, underutilized and wild plant species and locally adapted varieties with their geographical distribution, nutritional benefits and their utilization as an alternate source of protein.
2. Cost-effective characterization, extraction methodology, and improving nutritional functionalities of plant proteins.
3. Nutrition and environmental sustainability of plant-based proteins and the processing impacts on their nutrition and bioavailability.
4. Advances in analytical techniques for amino acid profiling and characterization of plant proteins
5. Health benefits of plant proteins: in vitro and in vivo studies
6. Plant-based meat products; synthesis, characterization, and health benefits, 3D printing of food products containing plant proteins
7. Transgenic crops for increasing protein yield
8. Functional plant protein food supplements; formulation and functionality
9. Technological interventions for improving bioavailability, digestibility, and organoleptic properties of plant proteins
10. Market analysis of plant-based protein products: are we moving towards sustainability?
11. Food waste as an alternative source of plant protein: current scenario and challenges
12. Environmental impact on food security: special focus on plant proteins
Agriculture, being fundamental to livelihood has come under immense pressure to meet the increasing food demand globally. Greater use of plant proteins may ease the burden on traditional animal husbandry and fisheries to provide a global protein supply. Plant-based proteins can complement and replace animal proteins and could provide a more sustainable way to meet the protein demand. In order to address food security, protein-energy malnutrition (PEM), and environmental sustainability, there is a need to increase and diversify the consumption of plant-based proteins. With the right combination, plant-based protein supplements could provide a sufficient supply of essential amino acids and proteins. As a macronutrient, these plant-based proteins can also play an integral role in food’s structural formation. There are many plant species that could provide a potential source of proteins but these are either not fully characterized or not present in the food basket.
The market for plant-based protein is expected to grow due to the associated health issues related to the consumption of animal protein, especially in light of increasing zoonotic diseases, such as Covid-19. Addressing protein-energy malnutrition (PEM) and environmental sustainability are other major global concerns. Furthermore, ensuring food security while adapting to climate change and a growing population, demands an environmentally sustainable food system. Concerning all these issues, the present Research Topic will aim to highlight potential plant species with a higher protein content that can be used to meet the growing food demand globally, as well as highlighting the characterization, functionality, and product formulation of these plant proteins. As proteins are vital to life; the challenge is to characterize and improve the functionality, physiochemical and nutritional properties of these proteins. The protein’s digestibility and profiling are other important issues along with developing their cost-effective methodologies.
The Research Topic welcomes Original Research, Review, and Perspective Papers that include or are related to the following topics:
1. Identification of neglected, underutilized and wild plant species and locally adapted varieties with their geographical distribution, nutritional benefits and their utilization as an alternate source of protein.
2. Cost-effective characterization, extraction methodology, and improving nutritional functionalities of plant proteins.
3. Nutrition and environmental sustainability of plant-based proteins and the processing impacts on their nutrition and bioavailability.
4. Advances in analytical techniques for amino acid profiling and characterization of plant proteins
5. Health benefits of plant proteins: in vitro and in vivo studies
6. Plant-based meat products; synthesis, characterization, and health benefits, 3D printing of food products containing plant proteins
7. Transgenic crops for increasing protein yield
8. Functional plant protein food supplements; formulation and functionality
9. Technological interventions for improving bioavailability, digestibility, and organoleptic properties of plant proteins
10. Market analysis of plant-based protein products: are we moving towards sustainability?
11. Food waste as an alternative source of plant protein: current scenario and challenges
12. Environmental impact on food security: special focus on plant proteins
