Novel processing technologies for improving the nutritional quality of animal-derived foods
新型加工技术改善动物源性食品营养品质的研究
摘要 (Abstract)
1. Int J Biol Macromol. 2025 Sep;321(Pt 3):146465. doi: 10.1016/j.ijbiomac.2025.146465. Epub 2025 Aug 4. Plant-based protein: A multi-nutritional sustainable alternative to animal foods and their structure, functions, and relationship: A review. Sarathy SP(1), Ravikumar H(2), Nanjan P(3), Alagesan N(1), Chua BL(4). Author information: (1)Department of Food Science and Nutrition, Amrita School of Physical Sciences, Coimbatore, Amrita Vishwa Vidyapeetham, India. (2)Department of Food Science and Nutrition, Amrita School of Physical Sciences, Coimbatore, Amrita Vishwa Vidyapeetham, India. Electronic address: r_haripriya@cb.amrita.edu. (3)Department of Chemistry, Amrita School of Physical Sciences, Coimbatore, Amrita Vishwa Vidyapeetham, India; Functional Materials Laboratory, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidyapeetham, India. Electronic address: n_pandurangan@cb.amrita.edu. (4)School of Engineering, Faculty of Engineering and Technology, Sunway University, Malaysia. Plant-based proteins are increasingly recognized as multi-nutritional and sustainable alternatives to animal-derived proteins. Derived from legumes, grains, seeds, and nuts, they provide essential amino acids such as leucine, lysine, methionine, and tryptophan. Soy protein offers 36-40 % protein content with a complete amino acid profile, while pea protein exhibits ~80 % digestibility and high arginine levels (~8.7 g/100 g). Substituting animal proteins with plant-based options may reduce LDL cholesterol by 5-10 % and lower type 2 diabetes risk by 18 %. Environmentally, they contribute up to 90 % fewer greenhouse gas emissions and use 75 % less water than red meat proteins. Structural variations in plant proteins influence their solubility, emulsification, and gelation-critical factors in food formulation. Improved emulsifying activity, such as a 25 % increase with heat-modified lupin proteins, enhances texture and stability. Additionally, plant proteins find applications in pharmaceuticals, cosmetics, and biodegradable packaging. This review highlights their composition, functional and structural properties, industrial applications, and novel processing technologies like enzymatic hydrolysis and fermentation to enhance digestibility and bioavailability, positioning plant proteins as vital agents of human health and sustainability. Copyright © 2025 Elsevier B.V. All rights reserved. DOI: 10.1016/j.ijbiomac.2025.146465 PMID: 40752699 [Indexed for MEDLINE] Conflict of interest statement: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Haripriya Ravikumar reports a relationship with Amrita Vishwa Vidyapeetham that includes: employment. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
实验设计与方法 (Experimental Design & Methods)
采用感官评定、理化分析和微生物检测相结合的方法，系统研究不同处理方式对食品品质的影响。
实验结果 (Experimental Results)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
数据汇总 (Data Summary)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
结论 (Conclusions)
现代食品加工技术为保障动物源性食品品质提供了有效手段。
实践意义 (Practical Significance)
对提升食品工业技术水平和保障食品安全具有重要意义。