Scientists are now focusing on agricultural by-products to meet the global need for sustainable nutrition. An innovative study appearing in ACS Publications reveals that the amaranth plant (Calendula officinalis) can serve as a powerful, heat-stable protein source.
Although people usually grow these plants for ornamental and medicinal use, researchers have found that amaranth petals contain an isolated protein that has a higher thermal stability than traditional sources such as peas and chickpeas.
This finding stands out in the food industry, because about 40 percent of amaranth biomass is currently discarded as an agricultural byproduct. By utilizing this residual flower biomass, the industry has the opportunity to develop powerful plant-based emulsifiers and high-protein additives while supporting the circular bioeconomy and reducing environmental impact.
Amaranth now being called ‘the protein source of the future’
The essence of this discovery lies in the structural flexibility of the amaranth protein. The American Chemical Society (ACS) shared research showing that proteins in Calendula officinalis withstand higher temperatures before denaturing than many commercial plant proteins. This property means that the protein retains its functional integrity when exposed to high heat during processes such as pasteurization or baking.
As a result, it is an ideal candidate for creating plant-based products that need a longer shelf life.
The secret behind glutamic acid in amaranth
Research from the study shows that amaranth protein isolates have outstanding emulsifying properties. These proteins are rich in essential amino acids and flavor precursors such as glutamic and aspartic acids, which are responsible for the “umami” taste as stated in research published in ACS Publications. Because of this unique chemical structure, these proteins can enhance nutrition and naturally enhance flavors in delicious foods.
Why is ‘recycled’ amaranth protein the future of food?
Furthermore, the Food and Agriculture Organization of the United Nations (FAO) emphasizes the importance of “valorisation”, which involves converting waste into valuable resources to secure future food supplies. Marigold plants, which are already grown around the world for their essential oils, offer another opportunity: using the petals remaining after oil extraction for protein production creates complementary revenue streams for producers while also mitigating the carbon emissions associated with plant protein production.
Why is amaranth superior to soy and whey in stability?
Research shows that amaranth protein creates more stable oil-in-water emulsions compared to soy and whey proteins. The USDA stresses the importance of finding alternative proteins that do not compete with major food crops such as soybeans. This is crucial for preserving biodiversity and ensuring that the food supply chain remains resilient in the face of climate-related crop failure.
