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sustainable protein

Impact of AAPH-derived Peroxyl Radical-Induced Oxidation on the Chemical Crosslinking of Pea Protein (Pisum sativum) and Its Influence on the Formation of Fibrous Structures During High-Moisture Extrusion

The global population, projected to reach 10 billion by 2025 (FAO, 2022), poses challenges to food security. Plant-based meat analogs are sustainable alternatives, requiring fewer resources and supporting the UN Sustainable Development Goals (Jarunglumlert, 2023). However, replicating meat-like characteristics remains a challenge. High-moisture extrusion is a key technology in the formulation of meat analogs.

Biocompatible Albumin Nanocages as J-Aggregates Carriers for Enhanced Photothermal Therapy

The development of sustainable nanotechnology aligns with the principles of green chemistry, offering innovative solutions with reduced environmental impact. In this work, we present biocompatible and biodegradable nanocages as carriers for J-aggregates designed for photothermal therapy applications. These nanocages are synthesized using renewable feedstocks and prepared with green solvents such as water and ethanol, minimizing the use of hazardous chemicals.

Eco-friendly alternative to traditional bacon

Umaro Foods has developed a seaweed-based bacon as an alternative to traditional pork bacon. Their bacon is crafted with red seaweed protein, sunflower and coconut oils, chickpea and seaweed protein, cane sugar, sea salt, plant-derived flavors, and natural colors like paprika and red radish juice. The result is a product comparable to pork-based bacon in terms of texture and taste. Pant-based bacon can be significantly more environmentally friendly than conventional bacon, as producing plant-based meat substitutes emits 30-90% less greenhouse gases.