Protein from Plants and Algae: Potential Trends of Replacing Animal Protein for Public Health
DOI:
https://doi.org/10.55677/ijlsar/V03I6Y2024-10Keywords:
animal protein, protein from algae, protein from plants, public healthAbstract
Meat is considered as a significant source of high-quality protein along with other nutritional benefits and sensory properties. However, meat production and consumption is associated with human health concerns, including increased risk of zoonotic diseases, chronic diseases, and air pollution-related health problems. In recent years, there has been a notable increase in the market value of alternative proteins. There is a shift in dietary preferences fromomnivorousto vegetarian or flexitarian diets, and eventuallyto plant-based and algae-based diets. Innovative technologies have been used to produce new products aimed at replacingmeat proteins. These include plant-based options such as tofu, tempeh, seitan, textured soy protein; and alternatives derived from algae such as raw ground pork meat, reduced nitrite turkey meat sausages, and pork meat batter formulations.
References
Nguyen J., Ferraro C., Sands S. & Luxton S. (2022). Alternative protein consumption: A systematic review and future research directions. International Journal of Consumer Studies, 46(5), 1691-1717. https://doi.org/10.1111/ijcs.12797
Lima M., Costa R., Rodrigues I., Lameiras J. & Botelho, G. (2022). A Narrative Review of Alternative ProteinSources: Highlights on Meat, Fish, Egg and Dairy Analogues. Foods, 11, 2053. https://doi.org/ 10.3390/foods11142053
https://exactitudeconsultancy.com/vi/reports/1246/plant-based-protein-market/2022 (8g00- 19/04/2024)
Espinosa-Ramírez J., Mondragón-Portocarrero A. C., Rodríguez J. A., Lorenzo J. M. & Santos E. M. (2023). Algae as a potential source of protein meat alternatives. Frontiers Nutrition, 1 -14. 10:1254300. doi: 10.3389/fnut.2023.1254300
Niklewicz A., Smith A. D., Smith A., Holzer A., Klein A., McCaddon A., Molloy A. M., Wolffenbuttel B. H. R., Nexo E., McNulty H., Refsum H., Gueant J. L., Dib M. J., Ward M., Murphy M., Green R., Ahmadi K. R., Hannibal L., Warren M. J., Owen J. & CluB-12 (2023). The importance of vitamin B12 for individuals choosing plant-based diets. Eur J Nutr. Apr;62(3):1551-1559. doi: 10.1007/s00394-022-03025-4. Epub 2022 Dec 5.
Zeng Y., Chen E., Zhang X., Li D., Wang Q., & Sun, Y. (2022). Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A review. Foods, 11(21), 3326. MDPI AG. Retrieved from http://dx.doi.org/10.3390/foods11213326
Orkusz A. (2021). Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health. Nutrients, 13(4), 1207. MDPI AG. Retrieved from http://dx.doi.org/10.3390/nu13041207
Montero L., Ballesteros-Vivas D., Gonzalez-Barrios A. F. & Sánchez-Camargo A. d. P . (2023). Hemp seeds: Nutritional value, associated bioactivities and the potential food applications in the Colombian context. Front. Nutr. 9:1039180. Doi: 10.3389/fnut.2022.1039180
Mazumder M. A. R., Panpipat W., Chaijan M., Shetty K. & Rawdkuen S. (2023). Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods. Future Foods, 8, https://doi.org/10.1016/j.fufo.2023.100280
Shetty K. & Rawdkuen S. (2023). Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods. Future Foods, 8, 100280, https://doi.org/10.1016/j.fufo.2023.100280
Dong J., Gruda N., Li X., Cai Z., Zhang L., & Duan Z. (2022). Global vegetable supply towards sustainable food production and a healthy diet. Journal of Cleaner Production, 369, 133212.
Meticulous Research. (2022). Alternative Protein Market by Type (Plant Protein [Soy, Wheat, Pea], Insect Protein [Crickets, BSF], Microbial Protein [Algae Protein, Bacterial Proteins]), Application (Food & Beverages, Animal Feed and Pet Food, Nutraceuticals) - Global Forecast to 2029.
Majkut J. C. W. (2023). The future appetite for alternative proteins. for Alternative Proteins. https://features.csis.org/the-future-appetite-for-alternative-proteins/
Alfieri F., Rivero-Pine F., Zakiduo P., Fernandez-Dumont A. & Ruth Rolda´n-Torres R. (2023) Processes for obtaining plant-based dairy and plant substitutes, Chapter 4.04, Sustainable Food Science: A Comprehensive Approach, Volume 4 https://doi.org/10.1016/B978-0-12-823960-5.00051-2
He J., Evans N. M., Liu H. & Shao S. (2020). A review of research on plant-based meat alternatives: Driving forces, history, manufac-turing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety 19 (5):2639–56. doi: doi/10.1111/1541-4337.12610
Geijer T., & Gammoudy A. (2020). Growth of meat and dairy alter-natives is stirring up the European food industry. Amsterdam, NL: ING Bank N.V. (‘ING’)
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 International Journal of Life Science and Agriculture Research
This work is licensed under a Creative Commons Attribution 4.0 International License.