A comprehensive review on the potential role of irradiation technique on techno-functional properties of plant-based proteins
Sunita Hota, Rafeeya Shams, Kshirod Kumar Dash, Prashant Anil Pawase, Shaikh Ayaz Mukarram, Béla Kovács
Abstract
The food industries have shown rapid interest in plant proteins over the past years, which is anticipated to continue in the upcoming years due to increased sustainability, reduced environmental impact, the health benefits of plant-based proteins (PBPs), and the recent rise in veganism. Plant proteins frequently operate less well and contain anti-nutritional chemicals that impact their solubility, emulsification, foaming, and hydration qualities. To enhance these qualities and make plant proteins suitable for use in food applications, modification methods are required. The technological and functional characteristics of proteins derived from plant-based sources are covered in this review, along with the difficulties in changing them . PBPs undergo irradiation treatments which leads to modifications to their techno-functional properties. PBPs are exposed to different ranges of irradiation dosage which includes various radiation sources, such as gamma, electron beam, and X-ray radiation. With improved nutritional and sensory properties, the development of innovative plant-based foods and the increase in the application of these foods in food matrix, protein film modification, and food products have improved. It has been covered in this review how techno-functional characteristics of plant-based protein have changed for better exposure in the food industry. Physical techniques have many remarkable challenges because there is lack of knowledge about molecular interactions between proteins which may also affect other circumstances such as expensive initial investment, large apparatus, and disorganized regulatory framework.