Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges

Abstract submission deadline

31 May 2027

Manuscript submission deadline

31 July 2027

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Topic Information

Dear Colleagues,

Exploring new protein sources, such as those of plant, fungi, microbial, food co-products, or even insect origin, offers a unique opportunity to diversify the human diet and reduce pressure on natural resources. Research into these alternative proteins holds numerous promises for revolutionizing food production.

Technological innovation is the key to a successful transition towards a sustainable food system. The development of advanced techniques for the extraction, purification, and modification of proteins and the application of biotechnology are essential to maximizing the potential of alternative sources. The comprehensive characterization of these proteins' structural, functional, and nutritional properties is fundamental to ensure their safety and efficacy in human nutrition. Moreover, the modification processes of these proteins enable improvements in their functional properties and the expansion of their application in the food industry.

Research into alternative proteins focuses on production, characterization, and their impact on human health. The study of bioactive peptides released during the digestion of these proteins, with their potential antioxidant, anti-inflammatory, and other properties, opens new avenues for developing functional foods and nutraceuticals.

Thus, this topic, framed in the Alprosos Network (https://www.cyted.org/AlProSos), aims to highlight the most recent knowledge and advances in alternative proteins. Research areas include (but are not limited to) the following:

• The identification of new proteins from regional and traditional sources;
• The chemical, nutritional, physicochemical, and techno-functional characterization of proteins;
• Emerging techniques for the extraction, purification, and functionalization of proteins;
• Nobel methods and technologies for processing and modifying proteins;
• The application of new proteins in the formulation and design of new food products;
• Research into the nutritional, bioactive activity, and health aspects of alternative proteins.

Dr. Rubén Domínguez-Valencia
Dr. Rita Carneiro Alves
Dr. Sonia Sáyago-Ayerdi
Dr. Ethel E. Pérez
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Antioxidants antioxidants	6.6	12.4	2012	18.7 Days	CHF 2900	Submit
Applied Sciences applsci	2.5	5.5	2011	16 Days	CHF 2400	Submit
Biomolecules biomolecules	4.8	9.2	2011	17.9 Days	CHF 2700	Submit
BioTech biotech	3.1	4.8	2012	21.6 Days	CHF 1800	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
Life life	3.4	6.0	2011	16.6 Days	CHF 2600	Submit

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Published Papers (4 papers)

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All Antioxidants Applied Sciences Biomolecules BioTech Foods Life

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40 pages, 1938 KB  

Open AccessReview

Sustainable Emerging Proteins: Allergenic Proteins in Edible Insects, Microalgae, and Microorganisms, and Desensitization Processing Technologies

by Fei Xu, Yan Zhao, Zhaowei Han, Xiaoyue Zhang, Bingyu Chen, Xuchun Zhu and Hongzhi Liu

Foods 2026, 15(1), 69; https://doi.org/10.3390/foods15010069 - 25 Dec 2025

Viewed by 408

Abstract

As the global population continues to expand and demand for protein increases, alternative proteins (e.g., edible insect proteins, microalgae proteins, fungal or bacterial proteins) have emerged as a significant area of research interest due to their high nutritional value and sustainability. However, these [...] Read more.

As the global population continues to expand and demand for protein increases, alternative proteins (e.g., edible insect proteins, microalgae proteins, fungal or bacterial proteins) have emerged as a significant area of research interest due to their high nutritional value and sustainability. However, these novel protein sources may contain allergenic components, such as tropomyosin and arginine kinase in insects, phycocyanin in microalgae, and ribosomal proteins in fungi, which may trigger allergic reactions and cross-reactivity with traditional allergens. In this review, we systematically retrieved published studies from databases including PubMed and Web of Science, employing keywords such as microbial proteins, edible insects, and allergenicity. Articles were screened based on their relevance to allergenic properties and processing effects, with selected studies subjected to thematic analysis. The present paper reviews the allergenic properties of edible Insects, microalgae, and microorganisms’ proteins and their molecular mechanisms, and explores the effects of various processing techniques (e.g., heat treatment, enzymatic hydrolysis, high-pressure treatment, and glycosylation) on the reduction of allergenic activity. It was determined that the impact of processing methodologies is contingent on protein structure, with certain techniques having the potential to augment sensitization through epitope exposure. Furthermore, there are still gaps in the current research on the reduction in allergenicity of microbial and algal allergens, and future research should focus on the in-depth characterization of allergenic protein structures and the development of novel sensitization reduction techniques. This review provides a significant reference point for the safe development and rational application of edible insects, microalgae, and microorganisms proteins, which is of great importance for the development of sustainable food systems. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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15 pages, 1009 KB  

Open AccessArticle

Assessment of Genotoxicity and Cytotoxicity of Tepary Bean (Phaseolus acutifolius) Seed Protein Extract

by Carmen Valadez-Vega, Lizbeth Ortigoza-Fonseca, Gabriel Betanzos-Cabrera, Raúl Velasco-Azorsa, Víctor Manuel Muñoz-Pérez, José A. Morales-González, Belinda Patricia Velázquez-Morales, Aurea Bernardino-Nicanor, Leopoldo González-Cruz, Diego Estrada-Luna and Olivia Lugo-Magaña

Life 2025, 15(12), 1937; https://doi.org/10.3390/life15121937 - 18 Dec 2025

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Abstract

Beans are widely consumed worldwide and are a good source of amino acids and micronutrients; however, they contain anti-nutrients, such as lectins, tannins, protein inhibitors, saponins, and phytic acid, among others, which can reduce the food’s quality and cause adverse health effects. In [...] Read more.

Beans are widely consumed worldwide and are a good source of amino acids and micronutrients; however, they contain anti-nutrients, such as lectins, tannins, protein inhibitors, saponins, and phytic acid, among others, which can reduce the food’s quality and cause adverse health effects. In this study, we analyzed the genotoxic and cytotoxic effects of a protein extract from Phaseolus acutifolius (TBE) seeds. The extract contained some antinutritional compounds, with a higher lectin content and an activity of 2701.85 HU. The acute toxicity test in mice showed that the extract was not lethal at the concentrations tested, as it did not cause any mortality. The in vitro cytotoxicity study on small intestinal epithelial cells indicated that the lectin-rich extract was cytotoxic in both assays, with IC₅₀ values of 10.08 µg/mL and 108.91 µg/mL for the free cell and intestinal fragment assays, respectively. In the in vivo study, an erythropoiesis-stimulatory effect was observed, with significant genotoxic damage noted at 48 h, evidenced by 11 micronucleated erythrocytes at 1000 mg/kg TBE. However, no genotoxicity was detected with prolonged treatment times. These results indicate that TBE is cytotoxic within the tested concentration range, and genotoxic damage is influenced by both concentration and exposure time. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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35 pages, 7967 KB  

Open AccessReview

Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source

by Rubén Agregán, Noemí Echegaray, Laura Moraga-Babiano, Mirian Pateiro and José M. Lorenzo

Foods 2025, 14(23), 4068; https://doi.org/10.3390/foods14234068 - 27 Nov 2025

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Abstract

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of [...] Read more.

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of mealworms as an ingredient for the production of novel foods, investigating crucial aspects, such as nutrition, technological capability, food safety, and consumer acceptance, among others. Tenebrio molitor larvae can be nutritionally comparable to meat, as they provide high-quality protein and other essential nutrients. Although the omega-6/omega-3 ratio exceeds the recommended limit (<5), certain strategies during larval breeding, including feeding, and cooking, may significantly reduce this gap. The use of mealworm flour in the food industry can provide apparently healthy, safe matrices with high protein content. However, inclusions above 10% often lead to technological and sensory deficiencies. Further experimentation is required to overcome these issues, which negatively impact consumer acceptance, and to promote social behavioral strategies to attract consumers toward insects. On the other hand, regulatory policies might play a crucial role in supporting this business, which is predicted to grow as technology develops and this activity aligns with a circular economy. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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15 pages, 1328 KB  

Open AccessArticle

Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties

by Fatma Delihasan Sonay, Barış Karslı, Emre Çağlak, Ayşe Kara, Özen Yusuf Öğretmen and Orhan Kobya

Foods 2025, 14(19), 3329; https://doi.org/10.3390/foods14193329 - 25 Sep 2025

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Abstract

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content [...] Read more.

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content of omega-3 fatty acids, high-quality protein, vitamins A and D, and minerals, are a valuable food source for public health. Within the scope of this study, the nutritional compositions (crude protein, crude fat, crude ash, moisture, carbohydrate, energy) and sensory properties of the developed products were determined. According to the results of the analysis, the highest crude protein (18.64%) and crude ash (4.38%) content were found in anchovy-enriched toast, while the highest crude fat content (10.82%) was observed in anchovy burger (p < 0.05). Sensory analyses indicated that the panelists generally accepted all products. Specifically, the anchovy-enriched burger received the highest scores for appearance (90%) and aroma (40%). These findings demonstrate that anchovy-enriched fast-food products are both nutritionally rich and consumer-accepted, nutritionally improved food alternatives. Furthermore, this study identifies significant potential for utilizing aquatic products within the nutritionally enriched, seafood-based product sector. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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