1. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.
- Author
-
Matos, Jessica da Silva, Costa, Juliana Eloy Granato, Krichanã, Debora Raquel Gomes Castro, Azevedo, Paula Zambe, Nascimento, Amanda Lais Alves Almeida, Stringheta, Paulo Cesar, Martins, Evandro, and Campelo, Pedro Henrique
- Subjects
PLANT-based diet ,PLANT proteins ,NUT industry ,NUTRITIONAL value ,AMINO acids - Abstract
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, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF