Background

The need for renewable and sustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, the increasing vegetarianism and veganism trends, and inadequate consumer acceptance of food grade insects.

Scope and approach

This paper links the isolation of valuable proteins from sustainable sources – by-products from processing industry of plant origin and eco-innovative technologies which are emerging for this purpose (electrostatic separation, subcritical water extraction, reverse micelles extraction, aqueous two-phase systems extraction, enzyme-, microwave-, ultrasound-, pulsed electric energy- and high pressure-assisted extraction). In this way, not only the key challenges of modern food processing are met-the assurance of cost-effective, sustainable and environmentally friendly production, but also the concept of zero food waste seems more achievable.

Key findings and conclusions

A number of different techniques have emerged with high potential to assist protein extraction of preserved techno-functional properties, but they are still in the early stage of its industrial applications. In the EU, its industrial application may be hindered by legislative issues. The respective Novel Food Regulation classifies food obtained in a production process not used for food production before 15 May 1997, as “novel food’’ and the regulatory status for each single case must be sought. On the other hand, the utilization of novel processing technologies is regulatory encouraged in EU due to their potential to reduce the environmental impact of food production, enhance food security and bring benefits to consumers.

中文翻译：

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从植物来源的可再生蛋白质来源中提取供人类食用的蛋白质的生态创新技术

背景

对可再生和可持续蛋白质来源的需求正在增长。日粮中含有更多植物蛋白的食物由于以下原因而增加：动物蛋白生产对环境的负面影响，素食主义和素食主义趋势的增强以及消费者对食品级昆虫的接受程度不足。

范围和方法

本文将可持续发展资源中有价值的蛋白质的分离-植物来源的加工业的副产品和为此目的而出现的生态创新技术（静电分离，亚临界水萃取，反胶束萃取，水相两相系统萃取）联系起来。 ，酶，微波，超声，脉冲电能和高压辅助提取）。这样，不仅满足了现代食品加工的关键挑战，即确保具有成本效益的，可持续的和环境友好的生产方式，而且零食品浪费的概念似乎更可实现。

主要发现和结论

已经出现了许多具有巨大潜力的潜在技术，可以帮助提取保留的技术功能特性的蛋白质，但是它们仍处于工业应用的早期阶段。在欧盟，其工业应用可能会受到立法问题的阻碍。相应的《新食品法规》将在1997年5月15日之前未用于食品生产的生产过程中获得的食品归类为“新食品”，并且必须寻求每个案例的法规状态。另一方面，欧盟监管部门鼓励采用新颖的加工技术，因为它们有潜力减少食品生产对环境的影响，增强食品安全并为消费者带来利益。