Exploring the significance of protein concentrate: A review on sources, extraction methods, and applications

Abstract

Proteins are usually composed of carbon, nitrogen, hydrogen, oxygen, and sulfur, resulting in too many amino acid molecules with interlinked peptide bonds. A careful analysis of other protein-rich choices is required because of the depletion of conventional protein resources and the need to meet the dietary demands of the increasing global population. The prime motive for creating concentrates and isolates from a protein source is to increase the concentration of proteins by removing non-protein constituents, allowing the use of a lower amount of protein for food formulation to provide specific nutritional and functional properties. Protein concentrates are a possible alternative that come from a range of sources, including dairy products, plants, and insects. Their extraction strategies, which range from conventional solvent extraction to cutting-edge approaches, such as membrane separation and enzyme-assisted procedures, provide opportunities to maximize yield, maintain nutritional value, and reduce environmental impact. These concentrates are used in the food sector to improve dietary profiles, formulate functional foods, and meet growing demand for plant-based and alternative protein sources. This review advances our understanding of this crucial element in the search for nutrient-dense and sustainable protein sources by clarifying their origins, extraction techniques, and uses.