Extraction, Chemistry and Utilization of plant proteins from non-conventional sources: A Scientific Approach Towards their utilization

The Sustainable Development Goals 12 (SDG12) of the United Nations deals with responsible consumption and production. It highlights the importance of sustainable production and consumption. There is an urgent requirement to bring the non-conventional sources of food under the umbrella of mainstream food chains to meet the demand of the growing population sustainably. Proteins are one of the important nutrients required in human nutrition to maintain the wellbeing of consumers. The production of proteins from plant sources is considered environment friendly when compared with that of production from animal counterparts. Therefore, the demand for plant-based proteins is on rise, the rising demand for plant proteins and their products has to be met without significantly increasing the “carbon footprints”. To achieve and to ensure the success of the SDG’s, appropriate steps must be taken to bring non-conventional sources of proteins which may include underutilized crops, food wastes/ by-products generated in the agri-food sector for extraction, isolation, value addition and valorisation.  In the present global scenario, the sustainable utilization of non-conventional plant sources to produce value-added products for potential applications in food, pharmaceutical or cosmetic industries can provide additional income opportunities. To explore the potential of these non-conventional sources the studies on the extraction, chemistry, and utilization of plant proteins from non-conventional sources needs to be taken under the umbrella of research to highlight the untapped proteins present in these otherwise underutilized and or wasted sources. In this context, the availability of novel technologies along with sustainable methods to characterize, study the chemistry of plant proteins is very much timely.

This Research Topic will try to explore the novel methods being used across the globe for extraction and collect all information in one place to make it easier/ available to researchers, readers, industry, and academia for future research.

Extraction, Chemistry and Utilization of plant proteins from non-conventional sources: A Scientific Approach Towards their utilization

Topics of interest for the special issue include, but are not restricted to the following areas:

Utilization of Novel Extraction techniques for extraction of plant proteins from non-conventional sources:
• Pressure based extraction technologies.
• Electric-field based extraction technologies.
• Pulsed electric field extraction.
• Ultrasound-assisted extraction.
• Supercritical carbon dioxide extraction.
• Novel thermal extraction technologies.

  • Characterization of recovered proteins from non-conventional sources using novel extraction methods
  • Energy and recovery based performance evaluation of the novel protein extraction method/s


Screening and quantification of the plant proteins using advanced techniques:
• Chromatography based characterization of recovered plant proteins from non-conventional sources.
Physicochemical, antioxidant, and therapeutic properties of plant proteins:
• Emulsion, surface and rheological characteristics of the plant proteins recovered

  • Antioxidant and anti-carcinogenic properties of the plant proteins recovered

Novel delivery systems active ingredients:
• Protein-based delivery systems.
• Interaction of extracted plant proteins with other components of the delivery system.
• Stability of the plant proteins in the delivery system, stability evaluation based on the in-vivo and in-vitro studies.

Utilization of plant proteins in the development of novel functional foods and to study their impact on food quality and safety:
• Application of plant proteins in food formulation and ingredients.
• Application of plant proteins in food products such as bakery, dairy, meat, poultry.
• Stability of plant proteins during processing.

Keywords: Plant proteins; Non-conventional sources; Extraction; Utilization; Chemistry; Applications

Guest Editor(s)

B. N. Dar, PhD

Department of Food Technology, Islamic University of Science and Technology, Kashmir, JK, India-192122

Email: [email protected]

Shabir Ahmad Mir, PhD

Department of Food Science and Technology, Governmant College for Women,MA Road, Srinagar, JK, India

Email: [email protected]

Hilal A Makroo, PhD

Department of Food Technology, Islamic University of Science and Technology, Kashmir, JK, India-192122

Email: [email protected]

Manzoor Ahmad Shah, PhD

Department of Food Science and Technology, Govt. Degree College for Women,  Anantnag, JK, India

Email: [email protected]

 

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Last Submission due date: October 30, 2022

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This special issue is now open for submission.