Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

Summary

The growing population has increased the demand for food, promoting the discovery of new protein-rich food solutions and
the introduction of alternative protein sources into the human diet. This development pushes the industry to better understand
food systems so that the substitution of ingredients can be done successfully. Fair prediction of protein functionality from
protein chemical and structural data represents a relevant strategy to support food formulation. This work explores the links
between protein parameters and their functionality in food systems. Firstly, the different techno-functional roles that proteins
exert in food systems are discussed and linked to protein features. Then, analysis methods for the detection of these properties
are suggested and discussed in more detail. The focus is on optical and spectroscopic methods because of their potential use
by the food industry with minimal sample preparation and the possibility of non-contact probing. Finally, an application note
including the discussion of protein functionality prediction in the process of formulating meat analogues using alternative
sources of proteins is given. The elucidation of the relations between protein features and functionality with the support of
innovative optical sensing enables the introduction of alternative protein ingredients into food formulation. This approach
supports the protein transition and the development of new, more sustainable, protein-rich foods.

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DOI : doi.org/10.1007/s11947-025-041...
NVA : hdl.handle.net/11250/5487240