Plant-Based Protein Processing and Undesirable Consequences of Food Processing: A Focus on Protein Quality, Sulfur Amino Acid Bioavailability, and Quantification

Puntos clave

• The aim is to evaluate how food processing influences the nutritional quality and bioavailability of sulfur amino acids in plant-based proteins.
• Critical review of existing literature on plant-based proteins and food processing
• Analysis of protein quality metrics
• Evaluation of sulfur amino acid bioavailability from processed versus unprocessed sources.
• Processed plant-based proteins showed varied protein quality compared to raw sources
• Sulfur amino acid bioavailability was negatively affected in certain processing methods
• Recommendations for optimizing processing techniques to enhance nutrient retention.