Grácio, MadalenaOliveira, SabrinaLima, AnaFerreira, Ricardo Boavida2024-07-092024-07-092023-09Grácio, Madalena, et al. “RuBisCO as a Protein Source for Potential Food Applications: A Review.” Food Chemistry, vol. 419, Sept. 2023, p. 135993http://hdl.handle.net/10400.5/31254RuBisCO is a complete protein, widely abundant and recognized as ideal for human consumption. Further, its biochemical composition, organoleptic and physical features mean RuBisCO has potential as a nutritionally beneficial food additive. Nonetheless, despite growing plant-based market trends, there is a lack of information about the applications of this protein. Here, we explored the biochemical features of RuBisCO as a potential food additive and compared it with other plant protein sources currently available. We describe potential advantages, including nutritional content, digestibility, non-allergenicity and, potential bioactivities. Despite the lack of industrial procedures for RuBisCO purification, a growing number of novel methods are emerging, justifying discussion of their feasibilities. Overall, this information can help both researchers and industry to review the use RuBisCO as a sustainable source of protein for plant-based food products or formulation of novel functional foods.engPlant-basedRuBisCONon-allergenicComplete proteinBioactive compoundsSustainabilityjournal article10.1016/j.foodchem.2023.135993