Unlocking the Potiential of Plant-Based Proteins

Ambreen  Talib; Hafiza Arshi  Saeed; Ayesha  Nadeem; Bushra  Bilal; Duaa  Tariq; Ayesha Muazzam; Muhammad  Hamza; Abdul  Samad; Atif Rehman; Saleha  Afzal; Khadija   Akram; Sayra  Akram; Tehreem  Firdos; Rabbya Rayan  Shah; Huda Akmal; Hamna  Yamin; Areeba Asif; Muhammad Mehran  Farooq; Manahil Shafiq; Sana  Kausar; Md Jakir Hossain

Authors

Ambreen Talib, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Hafiza Arshi Saeed, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Ayesha Nadeem, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Bushra Bilal, Department of Clinical Trial Unit, National University of Medical Sciences, Rawalpindi, 46000, Pakistan; Duaa Tariq, Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Pakistan.; Ayesha Muazzam, Division of Applied Life Science (BK21 Four), Gyeongsang National University, Korea; Muhammad Hamza, Department of Poultry Science, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Abdul Samad, Division of Applied Life Science (BK21 Four), Gyeongsang National University, Korea; Atif Rehman, Department of Poultry Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Saleha Afzal, Department of Microbiology and Molecular Genetics, Bahuddin Zakariya University, Multan, 60800, Pakistan; Khadija Akram, Department of Animal and Dairy Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Sayra Akram, Department of Animal and Dairy Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Tehreem Firdos, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Rabbya Rayan Shah, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Huda Akmal, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Hamna Yamin, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Areeba Asif, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Muhammad Mehran Farooq, Department of Pathobiology and Biomedical Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan; Manahil Shafiq, Department of Zoology, The Woman University, Multan, Pakistan; Sana Kausar, Department of Zoology, University of Education, Lahore, 54770, Pakistan; Md Jakir Hossain , Division of Applied Life Science (BK21 Four), Gyeongsang National University, Korea

Keywords:

Plant-based proteins, Functional properties, Health effects, Side effects, Industrial applications

Synopsis

Consumers' demand for plant-based protein (PBP) products is increasing and is expected to double by 2050. Several factors drive this trend including potential health-promoting characteristics of PBPs, growing consumers' awareness of the risks associated with diets high in animal proteins (e.g. saturated fats), the need for environmentally sustainable food production, ethical concerns about animal welfare, and perception of protein as a “positive” nutrient. PBPs are cost-competitive and ecologically sustainable alternatives to animal-based proteins (e.g. egg, meat, dairy). Despite their promise, the nutritional quality of PBPs may be inferior to animal proteins. Research has been done to inquire about the functional characteristics of PBP sources but there is a dire need to analyze the challenges related to functional characteristics and extraction of proteins from plant sources. Therefore, this review aims to present extraction processes and technologies, characteristics, and functional properties of PBPs. Strategies to functionalize PBPs are discussed. This review presents the potential applications of PBPs as edible coating materials for vegetables and fruits, and sources of bioactive peptides for nutraceutical and therapeutic products. Additional applications include nondairy alternative products like yogurt, meat analogs and 3D food printing, synthesis of nanoparticles, bioplastics and packaging films are the best known PBPs-based products. It highlights current trends and challenges making it timely and pertinent to the food industry and researchers. This review article further highlights challenges such as food safety risks from hazardous plant sources, allergens, and health concerns. These findings aim to guide the food industry and regulatory authorities in identifying trends, addressing risks, and prioritizing future research to ensure safe and sustainable food production for everyone.

Author Biographies

Abdul Samad, Division of Applied Life Science (BK21 Four), Gyeongsang National University, Korea

Abdul Samad is a PhD scholar in Applied Life Science (Meat Science and Technology) at Gyeongsang National University, Republic of Korea, under the supervision of Professor Seon-Tea Joo. He completed his BS in Poultry Science from Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan, where he received a Silver Medal for academic excellence, and subsequently pursued his master's degree at Gyeongsang National University. His research focuses on meat science and technology, alternative proteins, hybrid and cultured meat, sustainable food systems, meat restructuring, and innovative processing technologies. He has authored and co-authored more than 60 scientific publications, accumulating over 1,000 citations, and has received several academic distinctions, including the Young Pioneer Researcher Award, Best Graduate Researcher Award, and Outstanding Paper Award. He also serves as an Adjunct Lecturer in Food Science and Technology at UMT Malaysia and as President of the Global Alliance for Scientific Studies (GASS), contributing to international scientific collaboration, academic publishing, and research development.

Atif Rehman, Department of Poultry Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan 25000, Pakistan

Dr. Atif Rehman is an academic and researcher associated with Muhammad Nawaz Shareef University of Agriculture, Multan (MNSUAM), Pakistan, where he serves as an Assistant Professor. His professional activities encompass university teaching, scientific research, academic mentorship, and participation in scholarly initiatives. He has contributed to the organization and coordination of academic events, conferences, and research-related activities, serving in various capacities, including organizer and focal person. He is also involved in scholarly publishing and interdisciplinary research collaboration and serves as a co-editor of The Handbook of Alternative Meat. Through his academic and professional engagements, Dr. Rehman contributes to research advancement, knowledge dissemination, and collaboration among researchers and educational institutions.

Md Jakir Hossain , Division of Applied Life Science (BK21 Four), Gyeongsang National University, Korea

Md. Jakir Hossain is a researcher associated with the Division of Applied Life Science (BK21 Four) at Gyeongsang National University, Republic of Korea. His scholarly activities include research related to applied life sciences, food science, and emerging protein technologies, with involvement in scientific work concerning cell-based protein production and alternative food systems. He has contributed to collaborative academic research and scientific publications addressing innovative approaches to food production and sustainability. Through his research engagement and collaborations, he contributes to the advancement of scientific knowledge in applied biological sciences and emerging food technologies.