Exploring Recent Developments in Novel Technologies and AI Integration for Plant-Based Protein Functionality: A Review
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Date
2024-05
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To
meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure pro cessing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are
gaining attention for protein functionality. Modifying protein structure through these technologies unlocks
unique possibilities for functional food design. Understanding the mechanisms and advancements of these
technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review
explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for
enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in
discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and
software development for precise protein control are key tools for leveraging these technologies effectively.
Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food
choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing
a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with
evolving consumer preferences and eco-friendly standards.
Description
Keywords
Plant protein, Functional properties, Food processing techniques, 3D printing, Artificial intelligence
Citation
Alasi, S. O., Sanusi, M.S., Sunmonu, M.O., Odewole, M. M.& Adepoju, A.L (2024). Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: a review. Journal of Agriculture and Food Research (JAFR). Published by Elsevier B.V. the Netherlands. 15: 101036