چکیده مقاله
The global demand for healthy and functional foods continues to rise, driven by consumer awareness of chronic diseases, environmental sustainability, and ethical dietary choices Plant based ingredients and alternative protein sources including legumes, cereals, seeds, algae, fungi, and insects offer multifunctional benefits beyond basic nutrition These components contribute essential amino acids, dietary fiber, polyphenols, and other bioactive compounds that support cardiovascular health, glycemic control, gut microbiota modulation, and oxidative stress reduction Moreover, leveraging these plant derived ingredients can mitigate reliance on animal proteins, thereby reducing the environmental footprint of food production This review synthesizes recent advances 2020 2024 in the application of plant based ingredients and alternative proteins in functional food development, with a focus on their nutritional properties, technological functionalities e g , gelling, emulsification , challenges in sensory acceptance, and processing strategies Emerging trends such as microencapsulation, fermentation, and precision formulation are discussed Finally, the review identifies key research gaps and future directions to integrate these ingredients into mainstream food systems sustainably
کلیدواژهها
نویسندگان
Alireza Maleki Kahki
PhD in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Reyhane Ahmadi
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Ali Asghar Fakhari
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
شیوه ارجاع
Maleki Kahki, Alireza and Ahmadi, Reyhane and Fakhari, Ali Asghar,1404,Plant-Based Ingredients and Protein Alternatives for Developing Healthy and Functional Foods: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین