The demand for nutritious and eco-friendly protein sources is rising as As the world faces rapid population growth, climate change, and limited natural resrising. Plant-based proteins have emerged as a sustainable solution for the future of food.
Project Coordinator: Assistant Professor Dr. Samart Sai-Ut
Figure 1 – Promising plant protein sources with diverse functional properties suitable for use in health-oriented food formulations.
Despite current limitations in terms of nutrient bioavailability, taste, and digestibility, advances in modern processing technologies are expected to enhance their potential as core ingredients in the future of food. Ref: Anyiam et al., 2025
From moringa seeds and rice bran to mung beans and peanuts, plant-derived proteins offer functional properties such as emulsification, gelling, and stabilization—making them ideal for meat alternatives and functional food products. Rich in antioxidants, bioactive peptides, fiber, and micronutrients, they may help prevent chronic diseases like diabetes, hypertension, and cancer.
While challenges remain—such as anti-nutritional factors (e.g., lectins, phytates, oxalates)—processing techniques like soaking, fermentation, germination, enzyme treatment, and modern innovations like ultrasound-assisted extraction are improving both nutritional quality and consumer acceptance.
With ongoing research and food technology innovation, plant-based proteins will not only diversify our diets but also contribute to a more sustainable and resilient food system.
References
- Sai-Ut, S., Watchasit, S., Pongsetkul, J., Zhang, W., & Rawdkuen, S. (2024). Enhancing protein extraction from Pleurotus ostreatus using synergistic pH-shifting and ultrasonic technology: Optimization via RSM and 1H NMR-based metabolomic profiling. LWT, 211, 116895.
- Anyiam, P. N., Phongthai, S., Grossmann, L., Jung, Y. H., Sai-Ut, S., Onsaard, E., & Rawdkuen, S. (2025). Potential plant proteins for functional food ingredients: Composition, utilization and its challenges. NFS Journal, 38, 100216.
