Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein

Background: The demand for high-quality protein is increasing globally due to population growth and a preference for plant-based food. Potato protein is a promising solution as it contains essential amino acids and can be used in food (dairy, meat) and pharmaceutical applications. However, a lack of comprehensive research on potato protein necessitates an updated review to assess its value and potential applications. Scope and approach: This review aims to provide an updated review of potato protein, focusing on its bioactive and functional properties and potential uses. The review also explores the impact of different processing methods on the quality and functionality of potato protein, including extraction, isolation, and purification techniques. Key findings: Potato protein is a rich and sustainable source of essential amino acids with a high nutritional profile. Potato protein's bioactivity and technological properties present significant interest in various industries such as food and pharmaceutical. These applications can potentially enhance the overall value and reduce the environmental impact associated with potato cultivation. In conclusion, Potato proteins are high-quality and allergen-free, offering numerous nutritional and functional benefits. However, further research is needed to improve extraction methods, increase protein content, and overcome application limitations. As demand for sustainable and plant-based sources grows, potato protein holds excellent promise as a valuable and versatile resource. Its utilization can help meet the world's increasing protein needs and support sustainable food production practices.