Fruit Proteins

Fruit proteins are identified as central elements in food science, biotechnology, and health studies because of their unique structural characteristics, varied sources, and extensive applications. The proteins, including globular, fibrous, and membrane-associated types, have different functional abilities. They are sourced from everyday fruits such as bananas and citrus, and underutilized species including jackfruit, avocado, and baobab. Interestingly, fruit proteins contain bioactive peptides with anti-inflammatory, antioxidant, and antimicrobial activities, which are useful for food and pharmaceutical purposes. Advances in proteomic methods like mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy have expedited the extraction, purification, and structural elucidation of these compounds. In food technology, fruit proteins play a role in enhanced emulsification, foaming, and gelling, and their pharmaceutical applications are being investigated as therapeutic agents and novel drug delivery systems. Exploratory studies also focus on their function in the management of chronic or long-term diseases, such as cardiovascular or heart conditions and diabetes, making them key ingredients of functional foods and nutraceuticals. In addition, the sustainable harvesting and scalable manufacture of fruit proteins are in harmony with the world’s efforts toward renewable and green bioproducts. This chapter explores the hierarchical structural properties of fruit proteins, their origin, and their diversified applications, highlighting their potential for transformation in fighting global issues in nutrition, medicine, and sustainability. Through the integration of recent breakthroughs and developing evidence, this chapter seeks to understand fruit proteins holistically and their contribution toward shaping future innovation.