In vitro digestibility of plant proteins: strategies for improvement and health implications

Senem Kamiloglu, Merve Tomas, Gulay Ozkan, Tugba Ozdal, Esra Capanoglu

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Özet

Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, high-pressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.

Orijinal dilİngilizce
Makale numarası101148
DergiCurrent Opinion in Food Science
Hacim57
DOI'lar
Yayın durumuYayınlandı - Haz 2024

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© 2024 Elsevier Ltd

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