Plant-Based Ingredients and Protein Alternatives for Developing Healthy and Functional Foods: A Review

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 (۲۰۲۰-۲۰۲۴) 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.

کلیدواژه ها:

Plant-based proteins ، Functional foods ، Alternative proteins ، Bioactive compounds ، Sustainable nutrition