This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits.

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources.

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles that address desirable techno-functional properties and potential modifications for a wide range of food industry applications. Based on the gathered findings, bean-derived proteins exhibit a more hydrophobic nature and a more compact structure compared to soy and pea proteins. Consequently, they demonstrate superior emulsifying properties and an excellent oil absorption capacity, making them promising ingredients for emulsified products and baked goods. On the other hand, soy and pea proteins perform better in meat-based products and confectionery due to their higher water absorption capacity and good stability.

This article highlights the potential of white beans (Phaseolus vulgaris L.) as a nutritious and sustainable protein source, particularly within the growing demand for plant-based products. This review aimed to deepen the understanding of white bean proteins by discussing their composition, structure, properties, and potential applications in the development of novel food products. White beans exhibit a relevant nutritional profile, with high protein content, starch rich in amylose, and significant fiber levels, contributing to a low glycemic index, along with essential minerals. White bean proteins are rich in essential amino acids such as lysine, leucine, and valine, and contain high levels of glutamic and aspartic acids, which play a key role in the formation and stabilization of gels, foams, and emulsions. The high globulin content further enhances the emulsifying activity of these proteins. Additionally, their water- and oil-holding capacities surpass those of commercial proteins like soy and pea, demonstrating strong affinity for polar molecules, making them suitable for products such as mayonnaise, sauces, and meat analogues. However, some technological limitations are associated with native white bean proteins, which may be mitigated through the application of emerging technologies. The findings presented in this review regarding the nutritional profile and functional properties of white bean proteins may contribute to increasing their utilization in the food industry, while also encouraging further research to overcome their current limitations.

The increasing incidence of foodborne diseases and the limitations of conventional preservation methods have driven the search for safer, more effective, and sustainable antimicrobial strategies. In this context, essential oil nanoemulsions have emerged as promising alternatives to synthetic preservatives due to their broad-spectrum antimicrobial activity, natural origin, and potential applicability across diverse food matrices. This study critically examines the mechanisms of action of essential oils against pathogenic and spoilage microorganisms and discusses how their incorporation into nanoemulsions can overcome limitations such as low volatility, poor solubility, and chemical instability. The physicochemical principles governing the formation and stability of these nanoemulsions are addressed, alongside the influence of food matrix components (proteins, lipids, polysaccharides, pH, and ionic strength) on antimicrobial efficacy. Evidence from real food systems indicates that nanoemulsions often outperform free essential oils, although the magnitude of the effect strongly depends on matrix complexity and processing or storage conditions. The review further discusses critical aspects related to toxicity, safety, bioaccessibility, sensory acceptance, and regulatory considerations, as well as emerging evidence on adaptive responses and antimicrobial resistance risks associated with sublethal exposure to essential oil nanoemulsions. It is concluded that, despite their considerable technological potential, the industrial application of essential oil nanoemulsions requires further systematic studies in real foods, standardized protocols, and integrated risk assessments to ensure efficacy and safety under practical conditions.