Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.
- 2026-04-21
- Comprehensive reviews in food science and food safety 25(3)
- Kinza Mukhtar
- Jian Ying
- Yong Wang
- Cordelia Selomulya
- PubMed: 42011597
- DOI: 10.1111/1541-4337.70461
Study Design
- Type
- Review
The aging population presents an increasing need for protein-rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context. This review builds on recent advances in the functional properties, modification strategies, and formulation approaches of plant proteins tailored for senior adults. The discussion connects molecular and structural insights with nutritional relevance, showing how physical, chemical, and enzymatic modifications affect digestibility, texture, and bioactivity. However, these strategies can involve trade-offs, whereby improvements in one functional property may compromise other functional attributes (e.g., aggregation decreasing solubility or extensive hydrolysis weakening gelation), highlighting the need to identify optimal processing windows. Aging-related constraints, including dysphagia and anabolic resistance, are therefore discussed using measurable targets such as IDDSI-aligned rheology/texture (e.g., viscosity, hardness) and nutritional metrics relevant to postprandial amino acid availability (e.g., leucine density and digestibility/bioaccessibility). By critically examining the interrelationship between processing, protein functionality, and physiological needs, this review provides an integrative framework for developing plant-based foods to meet the specific dietary needs of senior adults.