Otimização de processos biotecnológicos para produção de proteína não animal

Abstract

The growing global demand for sustainable protein sources and alternatives to animal products has driven the food industry to adopt innovative solutions in response to environmental, ethical, and health concerns. This work explored the main innovations and challenges in developing fermentation processes for producing alternative proteins, emphasizing agro-industrial waste and renewable substrates as raw materials. The methodology adopted included an analysis of the most recent biotechnological strategies, addressing everything from the selection of microorganisms to the optimization of cultivation conditions in bioreactors. Precision fermentation technologies stand out among the advances investigated, combining genetic engineering and computational modeling to develop microorganisms capable of producing proteins with specific nutritional and sensory profiles. In addition, the role of enzymes in improving protein digestibility and quality was emphasized, with examples of the application of proteases such as Alcalase® and Flavourzyme®, which allow the production of protein hydrolysates with bioactive and functional properties. The results revealed that using agro industrial waste, such as sugarcane bagasse and fruit peels, can reduce costs and minimize the environmental impact of processes while promoting the circular economy. The efficiency in converting substrates into protein biomass, which can reach up to 50%, was a highlight, as was the capacity for large-scale production through innovative bioreactor configurations. However, significant barriers still need to be overcome, including challenges related to industrial scalability, contamination control, and regulatory acceptance of proteins produced by genetically modified organisms. In addition, consumer acceptance of new products, such as microbial proteins and cultured meats, remains a critical factor, especially in markets with more restrictive regulations, such as the European Union. It is concluded that innovations in fermentation process design, the development of optimized microorganisms, and the use of renewable substrates are essential to enable the industrial production of alternative proteins. These solutions can meet the growing demand for more sustainable foods, providing a concrete response to global demands for reducing greenhouse gas emissions and efficient use of natural resources.