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Journal articles on the topic 'Sustainable proteins'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Timorshina, Svetlana, Elizaveta Popova, and Alexander Osmolovskiy. "Sustainable Applications of Animal Waste Proteins." Polymers 14, no. 8 (2022): 1601. http://dx.doi.org/10.3390/polym14081601.

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Currently, the growth of the global population leads to an increase in demand for agricultural products. Expanding the obtaining and consumption of food products results in a scale up in the amount of by-products formed, the development of processing methods for which is becoming an urgent task of modern science. Collagen and keratin make up a significant part of the animal origin protein waste, and the potential for their biotechnological application is almost inexhaustible. The specific fibrillar structure allows collagen and keratin to be in demand in bioengineering in various forms and for

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Chistyakov, Vladimir Anatolievich, Michael Leonidas Chikindas, Svetoslav Dimitrov Todorov, Anzhelika Borisovna Bren, Ekaterina Vladislavovna Allilueva, and Dimitri Vladimirovich Rudoy. "Aquaculture as source of sustainable proteins." Food Science and Applied Biotechnology 8, no. 1 (2025): 123. https://doi.org/10.30721/fsab2025.v8.i1.461.

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Aquaculture aims to produce sufficient quality and quantity of food under UN sustainable development guidelines to reduce malnutrition and hunger globally. It also provides nutritious food to the growing population. Modern technologies, such as microbial synthesis and bioengineering, allow for cost-effective achievement of these goals. Biotransformation of plant protein can enhance the nutritional value of fish, shellfish, and arthropods. Aquaculture relies on microbial-origin unsaturated fatty acids and valuable vitamins. Long-term goals include meeting the demand for gourmet food products, w

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3

Agnieray, H., J. L. Glasson, Q. Chen, M. Kaur, and L. J. Domigan. "Recent developments in sustainably sourced protein-based biomaterials." Biochemical Society Transactions 49, no. 2 (2021): 953–64. http://dx.doi.org/10.1042/bst20200896.

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Research into the development of sustainable biomaterials is increasing in both interest and global importance due to the increasing demand for materials with decreased environmental impact. This research field utilises natural, renewable resources to develop innovative biomaterials. The development of sustainable biomaterials encompasses the entire material life cycle, from desirable traits, and environmental impact from production through to recycling or disposal. The main objective of this review is to provide a comprehensive definition of sustainable biomaterials and to give an overview of

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Dickson, Rofice, and Seyed Soheil Mansouri. "Sustainable production of fermentation-based novel proteins." Computers & Chemical Engineering 195 (April 2025): 109033. https://doi.org/10.1016/j.compchemeng.2025.109033.

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Ganeshan, Seedhabadee, Nancy Asen, Yingxin Wang, Mehmet Ç. Tülbek, and Michael T. Nickerson. "Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications." Applied Biosciences 3, no. 2 (2024): 263–82. http://dx.doi.org/10.3390/applbiosci3020018.

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Pulse proteins are playing significant roles in the alternative protein space due to the demand for foods produced in an environmentally sustainable manner and, most importantly, due to the demand for foods of nutritious value. There has been extensive research to mimic animal-derived meat texture, flavour, mouthfeel, etc. However, there is still the perception that many of the plant-based proteins that have been texturized to mimic meat are still highly processed and contain chemicals or preservatives, reducing their appeal as being healthy and precluding any sustainable benefits. To counter

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Shah, Kartik, Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Karthik Sajith Babu, and Nilesh Prakash Nirmal. "Entomophagy: A sustainable alternative towards food security." Advances in Nutrition and Food science, no. 05 (2022): 01–08. http://dx.doi.org/10.37722/anafs.2022601.

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Alternative proteins are mostly sought after because they are more sustainable than conventional protein sources. Prioritizing efforts to create more sustainable alternatives to animal proteins help to address the world's food scarcity and climate change issues. Edible insects in human foods and animal feeds is deemed to play a key role in future sustainable initiatives. In comparison to plant proteins, insect proteins have a higher total protein concentration and good amino acid composition. Due to their substantial levels of high-quality protein and other nutrients, they are considered super

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Circus, Victoria Emma, and Rosie Robison. "Exploring perceptions of sustainable proteins and meat attachment." British Food Journal 121, no. 2 (2019): 533–45. http://dx.doi.org/10.1108/bfj-01-2018-0025.

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Purpose The purpose of this paper is to explore consumer perceptions of more sustainable protein alternatives to conventional meat. Design/methodology/approach A mixed method design of interviews and an online survey identified key drivers and barriers to the consumption of laboratory-grown meat, edible insects and plant-based meat substitutes, with meat attachment accounted for in analyses. Differences between personal preference and perceptions of alternative proteins’ role in addressing global environmental concerns were also explored. Findings Findings indicated that plant-based substitute

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Lychko, Iana, Inês Padrão, Afonso Vicente Eva, et al. "Cephalopod proteins for bioinspired and sustainable biomaterials design." Materials Today Bio 31 (April 2025): 101644. https://doi.org/10.1016/j.mtbio.2025.101644.

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9

Jacobsen, Charlotte, Poul Erik Jensen, Marianne Thomsen, Emil Gundersen, and Malene Fog Lihme Olsen. "Exploring Sustainable Microalgae Cultivation." EU Research Winter 2024, no. 41 (2024): 30–31. https://doi.org/10.56181//npez4003.

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Researchers in the MASSPROVIT project are exploring the potential of microalgae cultivation - microscopic algae rich in proteins, vitamins, and omega-3 fatty acids. We spoke with Professor Charlotte Jacobsen, Professor Poul Erik Jensen, Professor Marianne Thomsen, Emil Gundersen and Malene Fog Lihme Olsen to learn more about this promising area of research.

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10

K.R, Amogha, Ajeet Jaiswal, S. Kanaka, Rose Meher, and Santhosh K. "Green Leaf Proteins: Sustainable Solutions for Plant-Based Protein Sources." Journal of Plant Biota 2, no. 2 (2023): 19–24. http://dx.doi.org/10.51470/jpb.2023.02.02.19.

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In recent years, the demand for sustainable and nutritious plant-based protein sources has surged, driven by environmental impact, animal welfare, and personal health concerns. Green leaf proteins have garnered significant attention among the array of plant-based proteins due to their sustainability, nutritional richness, and versatility. This review explores the diverse landscape of green leaf proteins, focusing on their sources, nutritional profiles, sustainability attributes, technological applications, and potential contributions to global food security. Drawing upon scientific literature

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11

Gibis, Monika, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, and Jochen Weiss. "Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins." Food & Function 13, no. 2 (2022): 944–56. http://dx.doi.org/10.1039/d1fo02411f.

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Anania, Caterina, Barbara Cuomo, Enza D’Auria, et al. "Sustainable Nutrition and Food Allergy: A State-of-the-Art Review." Nutrients 17, no. 15 (2025): 2448. https://doi.org/10.3390/nu17152448.

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Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. T

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13

Meguriya, Keisuke, Shiori Kikuchi, Naritaka Kobayashi, Hiroshi Y. Yoshikawa, Seiichiro Nakabayashi, and Ryuzo Kawamura. "Reversible surface functionalization of motor proteins for sustainable motility." Japanese Journal of Applied Physics 58, SD (2019): SDDI01. http://dx.doi.org/10.7567/1347-4065/ab17ca.

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14

Woodley, John M. "Biocatalysis for future sustainable manufacturing." Biochemist 44, no. 3 (2022): 6–8. http://dx.doi.org/10.1042/bio_2022_112.

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Enzymes are the catalytically active proteins, responsible for carrying out biochemistry in nature. Today, they are also finding use as catalysts in organic chemistry, both in the laboratory as well as in large-scale manufacturing of chemicals in industry. Their special properties enable sustainable syntheses, supported by tools such as protein engineering so they can be tuned to operate efficiently, thereby meeting industrial requirements.

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1Hema, K. 2Yuhana Telisha Brimapureeswaran R. and 3Usha Antony. "Sustainable Development in Surimi Technology." Fish world a monthly magazine 2, no. 3 (2025): 175–81. https://doi.org/10.5281/zenodo.15199382.

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In recent decades, there has been a growing need for protein-based products among individuals due to the increasing health awareness among the population. Surimi is a highly proteinaceous product and an excellent source of myofibrillar proteins, which are preserved by different cryoprotectants such as sucrose, sorbitol, sodium chloride and sodium tri polyphosphate. This paper explores different types of surimi-based products, export market trends of surimi-based products.

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S, Upadhyaya. "Nutritional and Health Benefits of Microorganisms for Sustainable Food and Medicine." Open Access Journal of Microbiology & Biotechnology 9, no. 2 (2024): 1–12. http://dx.doi.org/10.23880/oajmb-16000286.

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The term ‘single cell protein’ was coined in 1968 at a meeting held at the Massachusetts Institute of Technology (MIT) to replace the less aesthetic ‘microbial protein’ and ‘petroprotein’ which were the terms originally used. Use of microbes as a food source may appear to be unacceptable to some people but the idea of consumption of microbes as food for man and animals is certainly innovative to solve the global food problem. Single cell protein (SCP) has many applications in food and feed industries The microorganisms which can be used as SCP include a variety of bacteria, marine microalgae,

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Zandona, Elizabeta, Marijana Blažić, and Anet Režek Jambrak. "Whey Utilisation: Sustainable Uses and Environmental Approach." Food Technology and Biotechnology 59, no. 2 (2021): 147–61. http://dx.doi.org/10.17113/ftb.59.02.21.6968.

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The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic a

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Zandona, Elizabeta, Marijana Blažić, and Anet Režek Jambrak. "Whey Utilisation: Sustainable Uses and Environmental Approach." Food Technology and Biotechnology 59, no. 2 (2021): 147–61. http://dx.doi.org/10.17113/10.17113/ftb.59.02.21.6968.

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The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic a

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19

Mason, Pamela. "The importance of eggs in an environmentally sustainable diet." Nutrition Bulletin 48, no. 3 (2023): 400–410. http://dx.doi.org/10.1111/nbu.12632.

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AbstractFood and diet globally have a significant environmental impact. Whilst there is broad agreement on the principles underpinning a healthy, sustainable diet, the interpretation of what it might mean in practice is widely debated. Misconceptions are common, including around the environmental impact of eggs and their place in a healthy, sustainable diet. Eggs are often categorised with other animal proteins such as beef, lamb, poultry, meat and dairy when reporting on the potential environmental impact of food and diets. However, the shift towards more planet‐friendly diets demands a clear

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20

Alshehhi, Jumana Rashid Mohammed Haroub, Nisal Wanasingha, Rajkamal Balu, et al. "3D-Printable Sustainable Bioplastics from Gluten and Keratin." Gels 10, no. 2 (2024): 136. http://dx.doi.org/10.3390/gels10020136.

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Bioplastic films comprising both plant- and animal-derived proteins have the potential to integrate the optimal characteristics inherent to the specific domain, which offers enormous potential to develop polymer alternatives to petroleum-based plastic. Herein, we present a facile strategy to develop hybrid films comprised of both wheat gluten and wool keratin proteins for the first time, employing a ruthenium-based photocrosslinking strategy. This approach addresses the demand for sustainable materials, reducing the environmental impact by using proteins from renewable and biodegradable source

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21

Dichiarante, V., R. Milani, and P. Metrangolo. "Natural surfactants towards a more sustainable fluorine chemistry." Green Chemistry 20, no. 1 (2018): 13–27. http://dx.doi.org/10.1039/c7gc03081a.

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22

Bajić, Bojana, Damjan Vučurović, Đurđina Vasić, Rada Jevtić-Mučibabić, and Siniša Dodić. "Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products." Foods 12, no. 1 (2022): 107. http://dx.doi.org/10.3390/foods12010107.

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Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture an

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23

Woodley, John. "Natural catalysts for a sustainable future." EU Research Winter 2024, no. 41 (2024): 16–17. https://doi.org/10.56181//okyk6165.

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As natural and biodegradable agents, enzymes are key to advancing sustainable, green manufacturing practices across diverse sectors. These natural proteins/catalyst facilitate oxidation reactions by transferring oxygen or electrons and speed up oxidation reactions so that a wide variety of products can be made without using high temperatures or harsh chemicals, as Professor John Woodley explains

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24

Alekseev, A. L., T. V. Alekseeva, L. F. Obrushnikova, O. A. Knyazhechenko, Yu V. Starodubova, and M. I. Slozhenkina. "A new generation of soy proteins for sustainable food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (2022): 012038. http://dx.doi.org/10.1088/1755-1315/965/1/012038.

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Abstract One of the promising directions in the creation of meat products is the development and production of products of combined composition, combining a balanced complex of nutrients necessary for the body. In recent years, soy processing products have been most intensively used as a vegetable component in the production of meat products. Protein additives obtained by processing soybeans are widely used in the meat processing industry due to their high functional and technological characteristics, a positive effect on the organoleptic characteristics and nutritional value of the product. T

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Pereira, Ricardo N., and Rui M. Rodrigues. "Emergent Proteins-Based Structures—Prospects towards Sustainable Nutrition and Functionality." Gels 7, no. 4 (2021): 161. http://dx.doi.org/10.3390/gels7040161.

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The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. T

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Lübeck, Mette, and Peter Stephensen Lübeck. "Fungal Cell Factories for Efficient and Sustainable Production of Proteins and Peptides." Microorganisms 10, no. 4 (2022): 753. http://dx.doi.org/10.3390/microorganisms10040753.

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Filamentous fungi are a large and diverse taxonomically group of microorganisms found in all habitats worldwide. They grow as a network of cells called hyphae. Since filamentous fungi live in very diverse habitats, they produce different enzymes to degrade material for their living, for example hydrolytic enzymes to degrade various kinds of biomasses. Moreover, they produce defense proteins (antimicrobial peptides) and proteins for attaching surfaces (hydrophobins). Many of them are easy to cultivate in different known setups (submerged fermentation and solid-state fermentation) and their secr

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Lübeck, Mette, and Simon Gregersen Echers. "Understanding interactions between proteins and phytochemicals." EU Research Spring 2025, no. 41 (2025): 28–29. https://doi.org/10.56181/xhgf7952.

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With more people moving towards plant-based diets, grasses can play a valuable role as a source of sustainable protein. We spoke to Mette Lübeck and Simon Gregersen Echers from Aalborg University in Denmark about their research into the interactions between proteins and phytochemicals, and how inhibiting some of them could help improve protein quality.

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Lübeck, Mette, and Simon Gregersen Echers. "Understanding interactions between proteins and phytochemicals." EU Research Spring 2025, no. 41 (2025): 28–29. https://doi.org/10.56181//xhgf7952.

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With more people moving towards plant-based diets, grasses can play a valuable role as a source of sustainable protein. We spoke to Mette Lübeck and Simon Gregersen Echers from Aalborg University in Denmark about their research into the interactions between proteins and phytochemicals, and how inhibiting some of them could help improve protein quality.

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Mehrotra, Karren. "Alternate Proteins- An Alternate Method: sources of Alternate Proteins, Novel Methods of Extraction Proteins, The Public Attitude Towards Alternate Proteins - A Review." International Journal for Research in Applied Science and Engineering Technology 13, no. 2 (2025): 315–20. https://doi.org/10.22214/ijraset.2025.66848.

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This study underscores the critical significance of alternative proteins, highlighting their pivotal role in enhancing human nutrition, fostering environmental sustainability, and strengthening food systems to ensure long-term resilience. As global consumption of meat and animal-based products continues to rise, it is contributing to profound environmental changes. These shifts underscore the need for innovative solutions, such as alternative proteins, to mitigate the ecological impact of traditional agricultural practices and support the development of more sustainable food sources for the gr

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Mosibo, Ornella Kongi, Giovanna Ferrentino, and Chibuike C. Udenigwe. "Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges." Foods 13, no. 5 (2024): 733. http://dx.doi.org/10.3390/foods13050733.

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Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae’s potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth anal

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31

López-Hernández, Jenny-Fabiola, Tan Kean-Meng, Gloria-Gertrudys Asencio-Alcudia, Mohd Asyraf-Kassim, Carlos-Alfonso Alvarez-González, and Facundo-Joaquín Márquez-Rocha. "Sustainable Microalgae and Cyanobacteria Biotechnology." Applied Sciences 12, no. 14 (2022): 6887. http://dx.doi.org/10.3390/app12146887.

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Marine organisms are a valuable source of new compounds, many of which have remarkable biotechnological properties, such as microalgae and cyanobacteria, which have attracted special attention to develop new industrial production routes. These organisms are a source of many biologically active molecules in nature, including antioxidants, immunostimulants, antivirals, antibiotics, hemagglutinates, polyunsaturated fatty acids, peptides, proteins, biofuels, and pigments. The use of several technologies to improve biomass production, in the first step, industrial processes schemes have been addres

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Matos, Jessica da Silva, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, et al. "Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry." Processes 12, no. 8 (2024): 1742. http://dx.doi.org/10.3390/pr12081742.

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This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhan

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33

Franco, Antonio, Carmen Scieuzo, Rosanna Salvia, et al. "Lipids from Hermetia illucens, an Innovative and Sustainable Source." Sustainability 13, no. 18 (2021): 10198. http://dx.doi.org/10.3390/su131810198.

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The exponential increase of global demand for proteins and lipids can no longer be satisfied by classical sources. High amounts of CO2 produced by intensive livestock breeding and its effects on the environment are the main factors that prevent the use of animals as primary sources for proteins and lipids, calling for the use of new sustainable sources, such as insects. The massive breeding of bioconverter insects as a feed source has been a major topic in recent years, with both economic and scientific aspects related to rearing and subsequent processing optimization. The larvae of Hermetia i

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Kumar, Rajat, Rohan Raju Thomas, and Reshu Rajput. "Sustainable Protein Alternatives: Exploring Plant-Based, Microbial and Novel Protein Sources." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 190–203. https://doi.org/10.9734/ejnfs/2025/v17i41691.

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Population growth, changes in diets and sustainability issues support the global demand for protein. Animal-based protein sources are responsible for substantial amounts of greenhouse gas emissions, deforestation and water wastage, urging the assessment of sustainable alternatives. Plant proteins, extracted from soy, peas, lentils and other legumes, have a smaller carbon footprint and health advantages less saturated fat and cholesterol. Laboratories are creating proteins from microbes, algae and insects and lab-grown meat, with all sorts of pros and cons about each medication. Screens have be

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Son, E., and K. H. Kwon. "Microalgae as alternative proteins for the sustainable food industry: A review." Theory and practice of meat processing 8, no. 3 (2023): 212–19. http://dx.doi.org/10.21323/2414-438x-2023-8-3-212-219.

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This paper reviews the nutritional properties and consumer perceptions of microalgae foods through various recent studies on alternative protein sources. Food choices, including meat consumption, are a common concern for humanity. Thus, we focused on whether microalgae foods have a sufficient value as a protein source and what nutritional benefits they have. Based on existing papers, we conducted a systematic review using Web of Science, Google Scholar, and Scopus to comprehensively investigate and summarize the nutritional characteristics of microalgae, sustainable diets, and awareness of mic

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Mazur, Mihail, Viorica Bulgaru, Valentin Celac, Ilkay Şensoy, and Aliona Ghendov-Mosanu. "The use of vegetable-derived proteins for new food products." Journal of Engineering Science 30, no. 4 (2023): 111–23. https://doi.org/10.52326/jes.utm.2023.30(4).09.

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Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and

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Deryabin, Alexander, Kseniya Zhukova, Natalia Naraikina, and Yuliya Venzhik. "Effect of Low Temperature on Content of Primary Metabolites in Two Wheat Genotypes Differing in Cold Tolerance." Metabolites 14, no. 4 (2024): 199. http://dx.doi.org/10.3390/metabo14040199.

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The study of cold-tolerance mechanisms of wheat as a leading cereal crop is very relevant to science. Primary metabolites play an important role in the formation of increased cold tolerance. The aim of this research is to define changes in the content of primary metabolites (soluble proteins and sugars), growth, and photosynthetic apparatus of freezing-tolerant and cold-sustainable wheat (Triticum aestivum L.) genotypes under optimal conditions and after prolonged (7 days) exposure to low temperature (4 °C). In order to gain a deeper comprehension of the mechanisms behind wheat genotypes’ adap

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Aimutis, William R. "Plant-Based Proteins: The Good, Bad, and Ugly." Annual Review of Food Science and Technology 13, no. 1 (2022): 1–17. http://dx.doi.org/10.1146/annurev-food-092221-041723.

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Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identif

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Pereira, Antia G., Maria Fraga-Corral, Paula Garcia-Oliveira, et al. "Single-Cell Proteins Obtained by Circular Economy Intended as a Feed Ingredient in Aquaculture." Foods 11, no. 18 (2022): 2831. http://dx.doi.org/10.3390/foods11182831.

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The constant increment in the world’s population leads to a parallel increase in the demand for food. This situation gives place the need for urgent development of alternative and sustainable resources to satisfy this nutritional requirement. Human nutrition is currently based on fisheries, which accounts for 50% of the fish production for human consumption, but also on agriculture, livestock, and aquaculture. Among them, aquaculture has been pointed out as a promising source of animal protein that can provide the population with high-quality protein food. This productive model has also gained

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Avni, Dorit. "Microalgae as a sustainable source of protein and food ingredients." Open Access Government 39, no. 1 (2023): 466–67. http://dx.doi.org/10.56367/oag-039-10348.

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Microalgae as a sustainable source of protein and food ingredients Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health. Protein is a key component of a healthy diet and is found in a variety of foods, including those obtained from animal sources. Although animal-derived proteins are rich in essential amino acids, they are also associated with an increased risk of chronic diseases, such as heart disease, non-alcoholic fatty liver disease (NAFLD) and inflammatory bowel disease (IBD). Increased dema

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Alcántara, Andrés R. "Biocatalysis and Pharmaceuticals: A Smart Tool for Sustainable Development." Catalysts 9, no. 10 (2019): 792. http://dx.doi.org/10.3390/catal9100792.

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Biocatalysis is the term used to describe the application of any type of biocatalyst (enzymes, as isolated preparations of wild-type or genetically modified variants, or whole cells, either as native cells or as recombinant expressed proteins inside host cells) in a given synthetic schedule [...]

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Nikolić, Kosta, and Jelena Tepavčević. "Functional Properties of Insect Proteins." AIDASCO Reviews 2, no. 1 (2024): 26–31. http://dx.doi.org/10.59783/aire.2024.38.

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As a more sustainable option compared to conventional animal sources, insects are a great source of proteins. Edible insects have great nutritional value, but in addition, their functional properties, such as solubility, foaming, emulsifying and gelling, have attracted the attention of numerous researchers. The structure, physiochemical characteristics and amino acid composition of insects vary widely. This review explores the many functional facets of insect proteins in an effort to provide insights that may encourage additional study and advancement in the area, ultimately leading to the inc

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Biondić Fučkar, Vedran, Marinela Nutrizio, Anamarija Grudenić, Ilija Djekić, and Anet Režek Jambrak. "Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS)." Sustainability 15, no. 10 (2023): 8198. http://dx.doi.org/10.3390/su15108198.

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The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing process of new dietary products. The goal of this research was to isolate proteins and polyphenols from CS using UAE and to employ spectrophotometry to determine the yields. Three parts of the research were conducted: ultrasonic extraction, the optim

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Liu, Yaozheng, William R. Aimutis, and MaryAnne Drake. "Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects." Foods 13, no. 7 (2024): 1010. http://dx.doi.org/10.3390/foods13071010.

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Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties an

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Zarei, Mohammad, Abdolsamad K. Amirkolaei, Jesse T. Trushenski, Wendy M. Sealey, Michael H. Schwarz, and Reza Ovissipour. "Sorghum as a Potential Valuable Aquafeed Ingredient: Nutritional Quality and Digestibility." Agriculture 12, no. 5 (2022): 669. http://dx.doi.org/10.3390/agriculture12050669.

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The world population is increasing, and our current agricultural practices are not sustainable enough to address the concerns. Alternative proteins including plant-based proteins would provide a more sustainable source of food and feed ingredients. Among food systems, the aquaculture industry is rapidly growing, while still depending on marine sources as a main source of protein. Thus, using alternative plant-based proteins as a source for developing aquafeed would make this industry more viable. Sorghum is a valuable grain with high protein contents, proper mineral and fatty acids balance, an

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Ransom, Elizabeth. "Impossible solutions: Competing values in marketing alternative proteins for sustainable food systems." Journal of Rural Studies 86 (August 2021): 694–701. http://dx.doi.org/10.1016/j.jrurstud.2021.06.017.

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Peltola, Taru, Minna Kaljonen, and Marita Kettunen. "Embodied public experiments on sustainable eating: demonstrating alternative proteins in Finnish schools." Sustainability: Science, Practice and Policy 16, no. 1 (2020): 184–96. http://dx.doi.org/10.1080/15487733.2020.1789268.

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Lach, Marcel, Matthias Künzle, and Tobias Beck. "Proteins as Sustainable Building Blocks for the Next Generation of Bioinorganic Nanomaterials." Biochemistry 58, no. 3 (2018): 140–41. http://dx.doi.org/10.1021/acs.biochem.8b00966.

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Burghardt, Kaitlyn, Tierney Craven, Nabil A. Sardar, and Joshua M. Pearce. "Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins." Foods 13, no. 3 (2024): 448. http://dx.doi.org/10.3390/foods13030448.

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Reducing meat consumption reduces carbon emissions and other environmental harms. Unfortunately, commercial plant-based meat substitutes have not seen widespread adoption. In order to enable more flexible processing methods, this paper analyzes the characteristics of commercially available spirulina, soy, pea, and brown rice protein isolates to provide data for nonmeat protein processing that can lead to cost reductions. The thermal and rheological properties, as well as viscosity, density, and particle size distribution, were analyzed for further study into alternative protein-based food proc

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Chamodi, Korale Kankanamge Dinuka, Nguyen Thanh Vu, Jose A. Domingos, and Jiun-Yan Loh. "Cellular Solutions: Evaluating Single-Cell Proteins as Sustainable Feed Alternatives in Aquaculture." Biology 14, no. 7 (2025): 764. https://doi.org/10.3390/biology14070764.

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The rapid expansion of the global population has intensified the demand for protein-rich food sources, positioning aquaculture as a crucial sector in the endeavor to alleviate global hunger through the provision of high-quality aquatic protein. Traditional protein sources such as fishmeal have historically served as the foundation of aquafeeds; however, their elevated costs and limited availability have catalyzed the search for sustainable alternatives. These alternatives encompass plant-based proteins, insect meals, and, more recently, single-cell proteins (SCPs), which are derived from micro

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