{"id":1320,"date":"2025-09-09T14:32:49","date_gmt":"2025-09-09T07:32:49","guid":{"rendered":"https:\/\/sdgs.buu.ac.th\/?p=1320"},"modified":"2025-09-09T14:38:36","modified_gmt":"2025-09-09T07:38:36","slug":"plant-based-proteins-nourishing-people-sustaining-the-planet","status":"publish","type":"post","link":"https:\/\/sdgs.buu.ac.th\/?p=1320","title":{"rendered":"Plant-Based Proteins: Nourishing People, Sustaining the Planet"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1320\" class=\"elementor elementor-1320\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9858be9 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"9858be9\" data-element_type=\"container\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-60a8482 elementor-widget elementor-widget-text-editor\" data-id=\"60a8482\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 11-03-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>\u00a0 \u00a0 The demand for nutritious and eco-friendly protein sources is rising as\u00a0 \u00a0 As the world faces rapid population growth, climate change, and limited natural resrising.\u00a0<strong>Plant-based proteins<\/strong>\u00a0have emerged as a sustainable solution for the future of food.<\/p><p><strong>Project Coordinator: <\/strong>Assistant Professor Dr. Samart Sai-Ut<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a36ce82 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"a36ce82\" data-element_type=\"container\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-8e74949 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"8e74949\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f39032 elementor-widget elementor-widget-image\" data-id=\"7f39032\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 11-03-2024 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"353\" src=\"https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg\" class=\"attachment-large size-large wp-image-1321\" alt=\"\" srcset=\"https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg 893w, https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-300x166.jpg 300w, https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-768x424.jpg 768w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-64b40e9 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"64b40e9\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-31ea15d elementor-widget elementor-widget-text-editor\" data-id=\"31ea15d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p style=\"text-align: justify; text-justify: inter-cluster; line-height: 150%;\"><span style=\"font-size: 16px; font-family: georgia, palatino;\"><b><span lang=\"EN-GB\" style=\"line-height: 150%; color: black;\">Figure 1 &#8211; Promising plant protein sources with diverse functional properties suitable for use in health-oriented food formulations.<\/span><\/b> <\/span><\/p><p style=\"text-align: justify; text-justify: inter-cluster; line-height: 150%;\"><span style=\"font-size: 16px; font-family: georgia, palatino;\"><span lang=\"EN-GB\" style=\"line-height: 150%; color: black;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 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<\/span><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-347a1bf e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"347a1bf\" data-element_type=\"container\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c3d24e3 elementor-widget elementor-widget-text-editor\" data-id=\"c3d24e3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 From moringa seeds and rice bran to mung beans and peanuts, plant-derived proteins offer functional properties such as emulsification, gelling, and stabilization\u2014making them ideal for <strong>meat alternatives<\/strong>\u00a0and functional food products. Rich in antioxidants, bioactive peptides, fiber, and micronutrients, they may help\u00a0<strong>prevent chronic diseases<\/strong>\u00a0like diabetes, hypertension, and cancer.<\/p><p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 While challenges remain\u2014such as anti-nutritional factors (e.g., lectins, phytates, oxalates)\u2014processing techniques like soaking, fermentation, germination, enzyme treatment, and <strong>modern innovations<\/strong>\u00a0like\u00a0<strong>ultrasound-assisted extraction<\/strong>\u00a0are improving both nutritional quality and consumer acceptance.<\/p><p>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 With ongoing research and food technology innovation, plant-based proteins will not only <strong>diversify our diets<\/strong>\u00a0but also contribute to a more sustainable and resilient food system.<\/p><p><strong>References<\/strong><\/p><ol><li>Sai-Ut, S., Watchasit, S., Pongsetkul, J., Zhang, W., &amp; 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. <em>LWT, 211<\/em>, 116895.<\/li><li>Anyiam, P. N., Phongthai, S., Grossmann, L., Jung, Y. H., Sai-Ut, S., Onsaard, E., &amp; Rawdkuen, S. (2025). Potential plant proteins for functional food ingredients: Composition, utilization and its challenges. <em>NFS Journal<\/em>, <em>38<\/em>, 100216.<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0 The demand for nutritious and eco-friendly protein sources is rising as\u00a0 \u00a0 As<\/p>\n","protected":false},"author":5,"featured_media":1321,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[45],"tags":[10,16,17,23],"rttpg_featured_image_url":{"full":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"landscape":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"portraits":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"thumbnail":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-150x150.jpg",150,150,true],"medium":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-300x166.jpg",300,166,true],"large":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",640,353,false],"1536x1536":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"2048x2048":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"ultp_layout_landscape_large":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"ultp_layout_landscape":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",870,480,false],"ultp_layout_portrait":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",600,331,false],"ultp_layout_square":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",600,331,false],"nhuja-news-carousel-img":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-783x450.jpg",783,450,true],"nhuja-news-carousel-img-landscape":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-783x225.jpg",783,225,true],"nhuja-news-carousel-large-img":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"nhuja-news-carousel-large-img-landscape":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-893x287.jpg",893,287,true],"nhuja-news-large-thumb":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2.jpg",893,493,false],"nhuja-news-small-thumb":["https:\/\/sdgs.buu.ac.th\/wp-content\/uploads\/2025\/09\/11-2-350x220.jpg",350,220,true]},"rttpg_author":{"display_name":"nantana.ku buu","author_link":"https:\/\/sdgs.buu.ac.th\/?author=5"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/sdgs.buu.ac.th\/?cat=45\" rel=\"category\">Faculty of Science<\/a>","rttpg_excerpt":"\u00a0 \u00a0 The demand for nutritious and eco-friendly protein sources is rising as\u00a0 \u00a0 As","_links":{"self":[{"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/posts\/1320"}],"collection":[{"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1320"}],"version-history":[{"count":4,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/posts\/1320\/revisions"}],"predecessor-version":[{"id":1326,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/posts\/1320\/revisions\/1326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=\/wp\/v2\/media\/1321"}],"wp:attachment":[{"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sdgs.buu.ac.th\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}