In a recent announcement, scientists from Wageningen University & Research (WUR) revealed a groundbreaking achievement in the extraction of valuable Rubisco protein from tomato leaves. Project leader Marieke Bruins emphasized the potential for significant advancements in sustainability through better utilization of existing plant waste.
1. Rubisco, the Next Generation Protein
Ribulose-1,5-bisphosphate carboxylase/oxygenase (Rubisco) is a soluble protein responsible for photosynthesis in green plants, present in substantial quantities in every leaf. The research team’s recent study discovered that purified Rubisco exhibits neutral aroma, color, and flavor, along with essential amino acids and excellent gelling properties. This positions it as a promising raw material in the field of alternative proteins.
Rubisco protein proves particularly useful in the production of meat and dairy substitutes, enhancing texture and bite. A 2019 study, led by researchers from Wageningen Food & Biobased Research and Nestlé Institute of Materials Science, compared the functional characteristics of Rubisco protein with commercial whey and soy protein isolates, concluding that Rubisco equals or surpasses the properties of the widely used alternatives.
Wageningen University’s research team emphasized the immense potential of Rubisco as a nutritional and functional food ingredient, addressing global food security and protein supply challenges.
2. Novel Method Removes Harmful Components from Tomato Leaves
The method for extracting Rubisco from tomato leaves aligns with WUR’s approach for other crops and waste streams, such as sugar beet leaves. However, adjustments were necessary to eliminate the harmful component “hydroxytomatine” from tomato leaves.
The filtration method employed by the researchers successfully removed smaller components, including several harmful substances, yielding a high-value protein powder beneficial for human consumption in various food applications. This method is also applicable to extracting Rubisco from leaves of other cereal crops, like potatoes or cassava, which share similar harmful components, rendering them unsuitable for direct consumption.
3. Expanding Collaborations
The research team highlighted that cereal crops generate approximately 40 to 50 tons of crop residues annually during harvest, mainly composed of discarded leaves and stems. Traditionally, these residues are either recycled as fertilizer or composted. WUR’s research team asserted that compared to extracting protein for human consumption, both practices are low-value uses of waste. Scaling up this process could enhance the availability of plant protein, contributing to sustainable food supplies for the growing global population.
Currently, the research team aims to collaborate with the private sector to further develop the technology for industrial-scale applications. Potential partners include greenhouse horticulture businesses or companies using plant protein as an input, with prospective clients in the production of dairy and meat alternatives.
