Enhancing the thermal stability of canola protein for ready-to-drink beverage applications: a comprehensive review of strategies

With the rising demand for more sustainable options to products comprising protein of animal origin, there is a growing interest in plant-based proteins that offer excellent nutritional and functional properties. Canola protein, a valuable byproduct derived from oilseed processing, holds promise as a functional food ingredient for human consumption. However, its widespread use is hindered by its tendency to form aggregates during thermal processing, such as pasteurization or sterilization. To address this limitation, various physical and chemical modifications have been investigated to enhance the thermal stability of canola proteins, particularly in the context of beverage applications. Among these approaches, chemical modifications involving the use of hydrocolloids, potentially combined with salts and high-pressure homogenization (i.e., physical modification), appear most effective and feasible in modulating the thermal reactivity of canola proteins. It is important to note that while scientific literature provides valuable insights, the concepts discussed often pertain to simplified model systems and may involve the use of non-food grade reagents. Additionally, thermal treatments applied may not accurately reflect industrial processing conditions for protein-containing ready-to-drink beverages. Therefore, further research is necessary to effectively control the heat-induced aggregation of canola proteins in more complex food matrices, ultimately increasing their suitability for shelf-stable liquid products.

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Background With the rising demand for more sustainable options to products comprising protein of animal origin, there is a growing interest in plant-based proteins that offer excellent nutritional and functional properties. Canola protein, a valuable byproduct derived from oilseed processing, holds promise as a functional food ingredient for human consumption. However, its widespread use is hindered by its tendency to form aggregates during thermal processing, such as pasteurization or sterilization.

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Methods To address this limitation, various physical and chemical modifications have been investigated to enhance the thermal stability of canola proteins, particularly in the context of beverage applications. Among these approaches, chemical modifications involving the use of hydrocolloids, potentially combined with salts and high-pressure homogenization (i.e., physical modification), appear most effective and feasible in modulating the thermal reactivity of canola proteins.

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Results It is important to note that while scientific literature provides valuable insights, the concepts discussed often pertain to simplified model systems and may involve the use of non-food grade reagents. Additionally, thermal treatments applied may not accurately reflect industrial processing conditions for protein-containing ready-to-drink beverages.

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Data Summary No specific quantitative results or key statistics are reported in this abstract.

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Conclusions Therefore, further research is necessary to effectively control the heat-induced aggregation of canola proteins in more complex food matrices, ultimately increasing their suitability for shelf-stable liquid products.

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Practical Significance The real-world applications of this work include increasing the suitability of canola proteins for shelf-stable liquid products, such as ready-to-drink beverages.