Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2024-09-13 DOI:10.1016/j.jfca.2024.106720

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Abstract

The surge of interest in plant-based proteins and its positive impact on planetary health and environmental sustainability emphasizes the significance of cereal-based proteins for the food industry. Cereals are increasingly recognized not only for their vital role in meeting the growing demand for calories but also for dietary protein for their emerging nutraceutical benefits, offering potential solutions to human health. This work reviews current research and innovations in the landscape of the nutraceutical benefits of cereal proteins and peptides, encompassing antioxidant, anti-aging, anti-inflammatory, and anti-obesity properties, offer promising avenues for enhancing human health and addressing chronic diseases. Advanced techniques such as proteomics, have been widely applied to unravel the nutritional benefits of cereals, assess product quality and safety, and drive innovation in functional foods. The advancements in this field of plant protein research catering to the expanding needs of the food industry while emphasizing sustainability practices. The knowledge presented in this review will advocate for the widespread adoption of plant-based cereal proteins, aligning health, sustainability, and innovation.

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人们对以植物为基础的蛋白质及其对地球健康和环境可持续性的积极影响兴趣大增，这凸显了以谷物为基础的蛋白质对食品工业的重要意义。人们越来越认识到，谷物不仅在满足日益增长的热量需求方面发挥着重要作用，而且其膳食蛋白质还具有新的营养保健功效，为人类健康提供了潜在的解决方案。本研究回顾了谷物蛋白质和肽的营养保健功效方面的当前研究和创新，包括抗氧化、抗衰老、抗炎症和抗肥胖等特性，为增进人类健康和解决慢性疾病问题提供了前景广阔的途径。蛋白质组学等先进技术已被广泛应用于揭示谷物的营养价值、评估产品质量和安全性，以及推动功能食品的创新。植物蛋白研究领域的进步迎合了食品工业不断扩大的需求，同时也强调了可持续发展的做法。本综述中介绍的知识将促进植物谷物蛋白的广泛采用，使健康、可持续性和创新相统一。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.