Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Abstract

The substantial amount of byproducts generated during the production and industrial processing of plant crops, including cereals, legumes, oilseeds, fruits, and vegetables, is a significant contributor to environmental damage and nutritional insecurity. Nevertheless, they are valuable sources of nutrients, particularly protein, which can be isolated using sustainable technologies to meet the rising demands of a growing population. This review outlines the application of emerging and novel technologies including ultrasonic‐assisted extraction, pulsed electric fields‐assisted extraction, microwave and radiofrequency‐based extraction, high pressure‐assisted extraction, and supercritical fluid extraction in enhancing protein recovery and alleviating the requirements for high energy and hazardous solvents. Furthermore, the use of green solvents like deep eutectic solvents has shown exemplary results in improving the protein yields without compromising the functionality. Several research findings have indicated that these technologies have the potential to preserve protein integrity, promote digestibility, reduce allergenicity, and enhance techno‐functional properties such as solubility, water and oil holding capacity, emulsification, gelling, and foaming. However, the translation of these novel technologies from laboratory to commercial scale may require further investigation into their optimization for obtaining high protein recovery and scalability. Overall, the valorization of plant‐based byproducts and exploration of underutilized protein‐rich crops can lead to sustainable protein extraction, aligning with the sustainability goals and circular economy.