| Edible insect | - Protein content enhancement in edible grasshopper and honey bee brood is enhanced through defatting, alkaline treatment, and ultrasound-assisted extraction.- Extracted proteins from grasshopper and honey bee brood show high foaming capacity and emulsification stability.- Proteins from honey bee brood exhibit high thermal coagulation properties. | Mishyna et al. (2019a) |
| - Aggregation and gelation of honey bee larvae proteins depend on temperature and pH, with maximum aggregation at 85°C at pH 5 and 7.- At pH 3, disulfide bonds play a lesser role, whereas at pH 5 and 7, exposed hydrophobic domains contribute to aggregation.- The pH impact on gel’s rheological and textural properties is less pronounced due to system complexity involving proteins and polysaccharides. | Mishyna et al. (2019b) |
| - Adding Alphitobius diaperinus insect protein to burgers decreases pH, monounsaturated, and polyunsaturated fatty acids, while increasing total lipids and saturated fatty acids.- Burgers with 10% insect protein have the best flavor, but those with 5% insect protein achieve the highest overall acceptability.- Insect protein minimally affects the physical properties of plant-based meat substitutes and enhances nutritional value. | Krawczyk et al. (2024) |
| - A biscuit with locust meal powder provides sufficient daily protein for children aged 12–24 months, meeting 24%–38% of the recommended dietary allowance.- Adding 5% locust powder raises energy, protein, fat, and moisture contents but reduces carbohydrate and ash contents compared to controls. | Dewi et al. (2020) |
| - Increasing temperature to 140°C and 160°C or reducing water flow rate from 10 to 9 mL/min enhances the tensile strength of the mixture.- A soybean protein isolate-cricket meal mixture with 30% low-fat cricket flour achieves the best anisotropic and fibrous structure under extrusion conditions of 10 mL/min WFR and 160°C. | Kiiru et al. (2020) |
| - Tribo-electrostatic separation produces higher protein and carbohydrate yields than air-based fractionation methods for legume or plant protein fractions.- Wet protein extraction techniques are improving to enhance protein quality, yield, and stability without reducing solubility.- Additional methods like microwave, ultrasound, pulsed electric field, and high hydrostatic pressure enable high protein yield beyond traditional dry and wet extraction. | Thakur et al. (2024) |
| Plant | - Heat treatment and high-pressure technologies are not energy and cost-efficient, thus not aligning with sustainable development goals.- Chemical modifications like glycation are evolving to align with food safety regulations and the trend towards ‘Clean-label’ ingredients.- Biological methods, including enzymes and fermentation, are environmentally friendly and low-energy, promoting the advancement of technologies for enhancing plant protein quality. | Nasrabadi et al. (2021) |
| - Significant advancements in plant protein sources, including soy, legumes, grains, and seaweed, enhance meat and fish analogues.- like chemical, physical, and biological modifications improve plant protein properties, while additional ingredients influence texture and quality.- Evolving technologies such as extrusion, shear cell technology, and three-dimensional (3D) printing contribute to plant-based products mimicking meat and fish textures and tastes. | Nowacka et al. (2023) |
| - Typical physical modification minimally impacts plant protein structures but enhances functional properties by altering secondary and tertiary structures.- Chemical modification provides benefits like short reaction time, low cost, minimal equipment needs, and significant modification effects.- Enzyme modifications, including fermentation and germination, enhance processing, nutritional properties, and bioavailability of plant proteins. | Xiao et al. (2023) |
| - Adding 30% banana flower and jackfruit results in no significant differences in chewiness and flavor compared to the control group.- All treatment groups exhibit high overall acceptability and have higher fiber and protein contents than the control group. | Keerthana Priya et al. (2022) |
| - Increasing oat fiber concentrate (OFC) concentration reduces mechanical properties and pore space in fibrous meat analogs, allowing for 30%–50% OFC addition.- Fiber structure alignment changes with increased long cooling die temperature (LCDT), while β-glucan extractability and viscosity remain preserved at low LCDT. | Ramos Diaz et al. (2022) |
| - Developing biopolymer composites with meat-like textures involved coacervation and heat-induced gelation of gellan gum and potato protein blends, with electrical properties influenced by solution pH and polymer ratio, leading to gels with varied microstructures and textures. | Hu et al. (2024) |