About this Research Topic
Individuals with autoimmune disorders may react adversely to certain plant proteins, necessitating research to ensure food safety. Understanding how different plant proteins interact with the immune system in these conditions is crucial for ensuring that food formulations are safe and suitable for consumption. Plant protein instability presents challenges in food and beverage manufacturing, as proteins may undergo denaturation, aggregation, or degradation during processing and storage, resulting in changes in texture, flavor, and nutritional profile. Overcoming these stability issues requires innovative processing techniques, such as gentle extraction methods and encapsulation technologies, to preserve the integrity and functionality of plant proteins in food applications. Despite challenges, plant proteins offer sustainability and versatility, requiring solutions for successful integration into food products. Overcoming hurdles related to intolerance, allergies, autoimmune conditions, and instability is essential for meeting the growing demand for alternative protein sources.
The challenges associated with plant proteins in food and beverages are to ensure the safety, efficacy, and acceptance of these alternative protein sources in the market. By identifying and understanding the factors contributing to intolerance, allergies, autoimmune conditions, and instability associated with plant proteins. Therefore the aim of this Research Topic is:
• To conduct comprehensive research or review articles, to elucidate the mechanisms underlying intolerance, allergies, and autoimmune reactions to plant proteins, involving the investigation of the specific components of plant proteins that may trigger adverse reactions in susceptible individuals and determining the prevalence and severity of these reactions in the population.
• To develop effective mitigation strategies to minimize the risk of adverse reactions to plant proteins in sensitive individuals. This may include the development of improved processing techniques to reduce allergenicity and immunogenicity, as well as the identification of alternative protein sources with lower potential for adverse reactions. To enhance the stability and functionality of plant proteins in food and beverage formulations. This involves optimizing processing methods and storage conditions to prevent protein degradation and maintain product quality throughout shelf life.
Themes of interest include, but are not limited to:
• Plant protein responsible for instability in beverages.
• Plant protein allergies.
• Plant protein intolerance.
• Methods for allergen and/or intolerant plant protein detection.
• Plant protein thermostability.
• Allergens involved in the plant defense mechanism.
• Challenges in plant-based novel foods.
The challenges associated with plant proteins in food and beverages are to ensure the safety, efficacy, and acceptance of these alternative protein sources in the market. By identifying and understanding the factors contributing to intolerance, allergies, autoimmune conditions, and instability associated with plant proteins. Therefore the aim of this Research Topic is:
• To conduct comprehensive research or review articles, to elucidate the mechanisms underlying intolerance, allergies, and autoimmune reactions to plant proteins, involving the investigation of the specific components of plant proteins that may trigger adverse reactions in susceptible individuals and determining the prevalence and severity of these reactions in the population.
• To develop effective mitigation strategies to minimize the risk of adverse reactions to plant proteins in sensitive individuals. This may include the development of improved processing techniques to reduce allergenicity and immunogenicity, as well as the identification of alternative protein sources with lower potential for adverse reactions. To enhance the stability and functionality of plant proteins in food and beverage formulations. This involves optimizing processing methods and storage conditions to prevent protein degradation and maintain product quality throughout shelf life.
Themes of interest include, but are not limited to:
• Plant protein responsible for instability in beverages.
• Plant protein allergies.
• Plant protein intolerance.
• Methods for allergen and/or intolerant plant protein detection.
• Plant protein thermostability.
• Allergens involved in the plant defense mechanism.
• Challenges in plant-based novel foods.
Keywords: Proteins, Food, Beverage, Intolerance, Allergies, Instability, Wine, Beer, Thaumatin-like Proteins, Chitinases, Pathogenesis-related Proteins
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
