Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods

Shuo Fan; Yaxin Yin; Qirui Liu; Xinru Yang; Daodong Pan; Zhen Wu; Ming Du; Maolin Tu

Current Research in Food Science (Jan 2024)

Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods

Shuo Fan,
Yaxin Yin,
Qirui Liu,
Xinru Yang,
Daodong Pan,
Zhen Wu,
Ming Du,
Maolin Tu

Affiliations

Shuo Fan: 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
Yaxin Yin: 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
Qirui Liu: 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
Xinru Yang: 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
Daodong Pan: 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
Zhen Wu: 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
Ming Du: School 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.
Maolin Tu: 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.

Journal volume & issue: Vol. 9
p. 100878

Abstract

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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.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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