Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods
With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, properties and bioactivities of blue food proteins and ex...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002041 |
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| author | Shuo Fan Yaxin Yin Qirui Liu Xinru Yang Daodong Pan Zhen Wu Ming Du Maolin Tu |
| author_facet | Shuo Fan Yaxin Yin Qirui Liu Xinru Yang Daodong Pan Zhen Wu Ming Du Maolin Tu |
| author_sort | Shuo Fan |
| collection | DOAJ |
| description | With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, properties and bioactivities of blue food proteins and explored their wide range of applications. The novel extraction technologies not only improve the extraction efficiency of the proteins, shorten the production time and have environmental advantages, but also enhance the protein properties and facilitate subsequent applications. The amino acid composition of the blue food proteins is close to the FAO recommended standard and better than most of the livestock proteins, with excellent solubility and water holding capacity. Some of the proteins also have significant bioactivity and show great potential for improving health. Applications include emulsions, protein films, microcapsules, food colorants, dietary supplements, 3D printing materials, and cultured meat. This paper provides theoretical support for further research and application of blue food proteins and promotes their wider application in future food products. |
| format | Article |
| id | doaj-art-f98ac2d6d99b44f9a2a4cbcfecaafeee |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-f98ac2d6d99b44f9a2a4cbcfecaafeee2025-08-20T02:49:49ZengElsevierCurrent Research in Food Science2665-92712024-01-01910087810.1016/j.crfs.2024.100878Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foodsShuo Fan0Yaxin Yin1Qirui Liu2Xinru Yang3Daodong Pan4Zhen Wu5Ming Du6Maolin Tu7State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China; Corresponding author.State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang, 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China; Corresponding author. College of Food Science and Engineering, Ningbo University, Ningbo, 315800, China.With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, properties and bioactivities of blue food proteins and explored their wide range of applications. The novel extraction technologies not only improve the extraction efficiency of the proteins, shorten the production time and have environmental advantages, but also enhance the protein properties and facilitate subsequent applications. The amino acid composition of the blue food proteins is close to the FAO recommended standard and better than most of the livestock proteins, with excellent solubility and water holding capacity. Some of the proteins also have significant bioactivity and show great potential for improving health. Applications include emulsions, protein films, microcapsules, food colorants, dietary supplements, 3D printing materials, and cultured meat. This paper provides theoretical support for further research and application of blue food proteins and promotes their wider application in future food products.http://www.sciencedirect.com/science/article/pii/S2665927124002041Blue foodProteinNovel extraction technologyApplication |
| spellingShingle | Shuo Fan Yaxin Yin Qirui Liu Xinru Yang Daodong Pan Zhen Wu Ming Du Maolin Tu Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods Current Research in Food Science Blue food Protein Novel extraction technology Application |
| title | Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods |
| title_full | Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods |
| title_fullStr | Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods |
| title_full_unstemmed | Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods |
| title_short | Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods |
| title_sort | blue food proteins novel extraction technologies properties bioactivities and applications in foods |
| topic | Blue food Protein Novel extraction technology Application |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002041 |
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