RuBisCo Protein: Nutritional and Functional Properties with Considerations on Extraction Sustainability and Food Safety

The global food production is facing many challenges related to food security, environmental sustainability, and health risk issues. Current food production systems are exerting significant pressure on natural resources, necessitating the exploration of alternative, more sustainable and ethical food sources. Additionally, concerns surrounding animal agriculture are accelerating the transition toward plant-based protein alternatives. Ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) is a soluble leaf protein known for its enzymatic functions, since it plays a key role in the process of photosynthesis. It is located in the soluble fraction of the chloroplasts and catalyzes the first step of photosynthesis. Recently, RuBisCO has attracted attention as a novel, plant-based protein source for human consumption, mainly because of its abundance on Earth and its nutritional properties. In many leafy plant species that contain the RuBisCO protein, it appears to have a good amino acid profile, with no relevant essential amino acid deficiencies. Therefore, it can be compared nutritionally with animal proteins. Given recent developments in the extraction and potential applications of RuBisCO, this literature review aims to explore emerging evidence regarding its nutritional properties in comparison with major existing protein sources, technological application, sustainability potential, and food safety considerations.