The concept acquired by consumers that a plant-based diet is healthier and more environmentally sustainable than animal-based proteins has driven the market to seek new plant-based protein sources (Pimentel and Pimentel, 2003). The plant-based market is extremely promising, as there is an increase in the demand for meat substitutes, with several growth opportunities. However, to replace animal-based protein, plant-based raw materials are needed that meet the nutritional, functional and sensory properties of similar and traditionally consumed products (Hoek et al., 2011). The biggest difference between animal-based matrices and plant-based matrices is their composition, with animal-based matrices basically being composed of water, protein and fat. Although plant-based proteins also contain these components, in general, they have other constituents that dilute the protein fraction in the food matrix. In addition to water, they contain simple and complex carbohydrates, including dietary fiber, starch and oil. Therefore, the development of new protein ingredients requires their functional and nutritional characterization, in order to enable their adequate application as analogous proteins.
For vegetable proteins to be used as a substitute for animal proteins, or as ingredients in protein foods, they must have technological functionality. These properties are crucial to define their range of applications and consumer acceptance. Therefore, to improve these functionalities, such as solubility, oil/water retention capacity, gelling, emulsifying or foaming properties, chemical, enzymatic and mechanical modifications are carried out for their functionalization and application.
In order to ensure the safety of vegetable protein consumption, it is also necessary to know the potential chemical contaminants of different crops and also those residual from the applied processes. Thus, this document highlights the contaminants already reported in the literature that require monitoring of acceptable residuals.
Given the possibility of introducing new vegetable proteins, it is important to know their nutritional quality. The criteria and methods available for assessing their biological value are highlighted, especially the importance of the presence and content of essential amino acids. No less important is protein digestibility and the absence of factors considered antinutritive and toxic in vegetable protein. Physicochemical treatments are often applied to control these factors, which are briefly described.
Although many plant-based protein sources are already part of the population's diet, it is often necessary to reevaluate their safety, given the possibility of introducing new forms of presentation and greater incidence in the average consumer's menu.
