The growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers. In this study, the physicochemical and functional properties of selected commercial plant protein preparations as natural emulsifiers in food emulsions were assessed. Emulsifying activity and stability (EA, ES), foaming capacity and stability (FC, FS), water and oil absorption (WAC, OAC), color (CIE Lab*), viscosity, surface tension, and zeta potential were analyzed. Pea (PP1–PP4), rice (RP1, RP2) and chickpea (CP1) proteins showed the most favorable properties, characterized by high EA values (58.3–62.5%) and emulsion stability during storage (62–65%) after 6 days. Emulsions formulated with these proteins were significantly lighter (L* > 69). PP1 exhibited more than twice the viscosity of the other samples. The lowest surface tension values (<45 mN/m) were observed for RP2 and PP1, indicating strong surface activity. Pea proteins PP1, PP2, and PP4 showed the highest system stability, with zeta potential values below –35 mV. Overall, the selected plant protein preparations, particularly pea, rice, and chickpea proteins, showed promising functional properties, confirming their potential use as natural emulsifiers in clean-label plant-based formulations and providing a basis for further product development.

The aim of this research was to obtain new, ecological products with emulsifying properties based on potato maltodextrins and fatty acids and to prepare stable emulsions with the obtained esters as emulsifiers. The esterification of potato maltodextrin with different degrees of saccharification using oleic acid (model reaction) and free fatty acids from oil hydrolysis in the presence of lipases from Thermomyces lanuginosus and Aspergillus oryzae as biocatalysts was carried out. The reaction yielded products with degrees of substitution (DS) ranging from 0.017 to 1.35. Physicochemical analysis of the obtained products (FT–IR, NMR, morphological studies, and solubility measurements) was carried out. The occurrence of the reaction was confirmed, and the influences of the degree of saccharification of maltodextrin, the type of lipase used, and the reaction conditions on the degree of substitution obtained and the related product properties were evaluated. Oil-in-water emulsions were prepared on the basis of the obtained esters, which were then visually assessed. The lowest creaming index (0.0%) was obtained for the emulsion prepared from low-saccharified maltodextrin ester with DS = 0.038.

One of the reasons for food waste is the inefficient use of by-products. This paper presents a current overview of technological solutions for processing waste, aimed at giving it a proverbial “second life.” To this end, the most important extraction, conversion, and valorization methods are summarized and compared. Extraction using green solvents (ionic liquids, deep eutectic solvents, supercritical fluids) and green methods such as micro-wave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are discussed. Advances in biorecycling and biotechnological methods, taking into account the role of genetically modified microorganisms (GMOs), are also described. Attention was paid to innovative approaches and current trends, such as 3D food waste printing, hybrid technologies, and the concept of smart factories involving artificial intelligence (AI), machine learning (ML), and the Internet of Things (IoT). Although all of the mentioned food waste upcycling technologies are already in use, several hurdles limit their use to their full potential. A major problem is the smooth flow of food waste to upcycling points to ensure the required quality and processing optimization. Furthermore, societal and regulatory concerns related to the use of food waste for producing value-added dietary products need to be considered.

Background. The growing interest in a plant-based diet leads to the dynamic development of the market for products being an alternative to traditional animal-based food. Plant-based products are increasingly chosen by consumers looking for healthy nutritional options. At the same time, there is a clear increase in demand for convenient food, such as instant products, which are easy to prepare, have a long shelf life, and can be used in various consumption conditions – both at home and away from home. As a result, there is a growing need to develop new product recipes that combine the advantages of both categories, i.e. plant-based food and convenient food, including instant products. An important trend in the food market is also consumers’ growing expectations regarding the quality, composition and functionality of food products. In instant products, the so-called "simple composition" plays a key role, also in the area of ingredients ensuring stability and good solubility, which is of great importance, among others, in the case of coffee creamers. Results and conclusions. The aim of the study was to assess the possibilities of using selected plant proteins – pea, rice, chickpea, hemp and sunflower – as ingredients in innovative instant products. Their physicochemical properties and methods of modification to improve functional characteristics were analyzed. Special emphasis was placed on technological aspects and the potential of using these proteins as natural emulsifiers in plant equivalents of coffee and soup creamers. The information collected may contribute to the development of new substitutes for animal proteins in instant food.