Camelina sativa: A promising plant-based protein source
DOI:
https://doi.org/10.31783/elsr.2026.12012634Keywords:
camelina protein, food security, nutrition, plant protein, protein extractionAbstract
The global demand for protein is rising very quickly due to dietary changes, population increase, and sustainability concerns. Because of its benefits for the environment, nutrition, and ethics, plant-based proteins have become a viable substitute for traditional animal-derived proteins. Among these, the Brassicaceae family's underappreciated oilseed crop Camelina sativa has drawn notice for its high protein content, advantageous amino acid profile, and useful qualities. Essential amino acids like lysine and methionine are found in camelina protein, along with bioactive substances that may have anti-inflammatory and anti-diabetic properties. Because camelina uses less land and produces fewer greenhouse gas emissions than animal protein production, it is both economically and environmentally viable for large-scale production. To improve protein yield and functioning, several extraction strategies have been investigated, such as alkaline, salt, and ultrasonic-assisted procedures. According to studies, camelina protein has promising emulsifying, foaming, and water-holding properties that make it appropriate for a variety of food applications, including protein supplements, baked goods, and meat substitutes. Camelina protein is a viable and sustainable substitute protein source with enormous potential in the developing global food sector. There are still issues, nevertheless, such as the existence of anti-nutritional substances like phytic acid and glucosinolates, a lack of human consumption studies, and low consumer acceptance.
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