Pseudocereal Proteins: Structural and Nutritional Properties, Applications in Food Matrices, In Vitro Digestibility, and Bioactivity

One of the trends that has marked the course of the food sector in recent years has been the transition experienced by society from animal‐based proteins to plant‐based proteins. This transition has posed challenges that have not yet been fully resolved and opened up opportunities, such as the study of unconventional protein sources and the emergence of plant‐based foods analogous to traditional products such as meat, milk, and dairy products, and egg products. Within this framework, this manuscript proposes the use of pseudocereal proteins, particularly amaranth, quinoa, and buckwheat, as an alternative protein source with interesting characteristics. Initially, the nutritional, techno‐functional, and bio‐functional aspects of these proteins are discussed, allowing their use in the formulation of different food matrices. Different types of foods formulated with these proteins are then described, delving into the development of beverages. Finally, aspects related to protein digestibility and in vitro methods that allow simulating the gastrointestinal digestion process and the availability possibilities of digestion products at the intestinal level are discussed, and the digestibility characteristics of amaranth, quinoa, and buckwheat proteins and the possibility of obtaining functional foods, particularly beverages, are continued.