Off-flavors associated with plant proteins are a significant challenge for the plant-based smart protein sector, affecting consumer acceptance. Various intrinsic (crop-related) and extrinsic (processing-induced) factors are responsible for these undesirable flavours.
Protein functionality is governed by its degree of purity. Membrane filtration is a promising technology to obtain pristine and functional proteins from plant-based sources, microalgae, and seaweeds. It is worth exploring its application in the production of high-purity proteins from agri-food industry sidestreams.
Adopting a sustainable, scalable, and mild extraction technology is central to the functionality of plant proteins. Optimising green technologies for protein extraction and assessing their environmental impact will aid in their commercialisation.
The plant-based smart protein industry is aiming at diversifying plant protein sources to substitute animal-derived proteins. Exploring the protein potential of untapped indigenous crops of India and mapping their nutritional and functional properties are potential areas for future research.
Alternative fat is a key building block of plant-based meat, contributing towards the juiciness, tenderness, and mouthfeel of products. Modifying molecular structures of plant-based oils to create solid fats and structuring them in combination with proteins, phospholipids, or carbohydrates are potential approaches to achieve functional parity with animal-derived fats.
Reducing food loss and waste is a key component of the United Nations' Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional ingredients can aid in achieving a circular bioeconomy.
Protein functionality is the key to product innovations in the smart protein sector. Identifying the suitable strategy for functional modification of proteins, preferably physical approaches is the need-of-the-hour.
Many of the desirable properties of food derive from specific functional molecules (e.g., specific lipids, enzymes, and volatile compounds). These molecules include proteins and small molecules with defined structures that allow them to interact with other food matrix components or directly with a consumer’s senses to generate particular flavors, aromas, and textures.