Chia (Salvia hispanica) is native to Mexico and Guatemala, but today it is also cultivated in the Americas, Argentina, Australia, Bolivia, Columbia, Europe and Peru. Chia seeds are rich in oil (25% to 39%) and protein (16% to 26%). Chia seeds are also a good source of ω-3 acids, ω-6 acids, tocopherols, phytosterols and phenolic compounds. In the last few years, chia seeds and their derived ingredients have been studied as functional foods. In this paper, the processes applied for chia oil extraction, its composition and attributes, as well as the valorization of its by-product (partially defatted chia cake or defatted meal) are reviewed. Valorization of the chia cake or meal includes production of protein ingredients (concentrate and isolate), extraction of phenolic compounds, supplementation of breads, cookies, muffins, pasta and meat products, and use as a fat replacer and stabilizer in the production of low-fat salad dressing and ice cream. Chia gum or mucilage has also been extracted from chia cake and used as ingredients in the formulation of low fat vegan mayonnaise and edible biodegradable films. Some research avenues for future studies are also presented. 

Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications

Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties

Review on recent trends in the application of protein concentrates and isolates – A food industry perspective

Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction

Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins

The demand for new healthy food ingredients and products is on the rise. The global plant-based protein market is projected to grow from US$10.3 billion in 2020 to US$14.5 billion by 2025, recording a compound annual growth rate of 7.1% during the forecast period. Plant protein ingredients, namely concentrate (65–90% w/w protein dry basis) and isolate (90%+ w/w protein dry basis), are increasingly finding their way into a broad range of food products, not only due to their nutritional value but also given that such ingredients interact well with other food ingredients. However, their functional properties differ depending on the protein source and on the way the ingredients are processed and/or extracted. Key functional properties include solubility, water- and fat-adsorption capacities, emulsifying properties, foam-forming capacity and stability, and gelling properties. The main plant protein sources are oilseeds (soybean, canola, flax, etc.), pulses (pea, chickpea, bean, lentil, etc.), and cereals (wheat, corn, barley, etc.), with soybean, wheat, pea and corn being the current key players in the plant-based foods market. However, new alternative sources are finding their way into the market, including barley, bean, camelina, canola, chickpea, flax, hemp, lentil, mustard, peanut, pea, quinoa, rice, sesame, sorghum, and sunflower. Plant proteins can be extracted directly from the oilseeds, pulses and cereals moreover, several sources of plant proteins are from different agro-industrial waste materials. The redirection of by-products, which are usually used as animal feed livestock, to human consumption helps to preserve the environment, ensure food security and support the sustainability of food systems. Many technologies are involved in the production of plant protein concentrates and isolates, including milling to obtain flour, and drying to dry the protein extracts into a powder when wet extraction is carried out. However, the core of the process is protein extraction and separation. Protein extraction and separation processes can be classified into two main categories: dry fractionation and wet extraction processes. Wet extraction processes are the most common methods used to produce plant protein ingredients and include conventional processes such as alkaline extraction–isoelectric precipitation (AE-IP), salt extraction–dialysis (SED), and micellar precipitation (MP). They also include emerging processes such as enzyme-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, and membrane technologies. The selection of the most appropriate plant protein extraction/separation process depends on many factors, such as the composition of the oilseeds, pulses, and cereals (fiber-rich content, polysaccharides, and fat), the part that is used, the targeted level of proteins in the ingredients, and so on. This chapter provides a review of the processing technologies used to produce plant protein concentrates and isolates, and discusses their impact on the main plant protein sources. 

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Processing Technologies to Produce Plant Protein Concentrates and Isolates

With a rising planetary population, and a growing consumer interest in alternative protein sources, understanding the nutritional value of plant-based proteins is essential. After consumption, dietary protein is broken down into free amino acids and short peptides for absorption by the gastrointestinal tract. However, the protein content of plants and their seeds has a wide range, and plant-based proteins are lacking in one or more essential amino acids when compared to human nutritional requirements. This chapter discusses the inclusion of plant proteins in food products such as bread, pasta, and sausages and their effect on amino acid content and protein digestibility, how protein quality content claims are assessed,and the health benefits of arginine, methionine, and leucine. A discussion on the measurement of amino acid bioavailability and the impact of anti-nutritional factors on indices of protein quality are also included. 

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Baojiang Chen

Papers

Processing Technologies to Produce Plant Protein Concentrates and Isolates

Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products

Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction