Novel Extraction technologies for developing plant protein ingredients with improved functionality

Conventional methods employed for protein extraction from different food materials have many drawbacks, including accelerated protein denaturation, production of huge wastewater causing environmental hazards, high consumption of chemicals, high production cost, and low extraction yield. These limitations have created a major bottleneck for food industries, particularly in the utilization of plant-based proteins, which have been reported to lose their techno-functional properties due to their extraction methods To circumvent these limitations, innovative and green technologies such as enzyme-assisted extraction, deep eutectic solvent (DES) extraction, reverse micelles extraction, microwave-assisted extraction, ultrasonic-assisted extraction, and subcritical water extraction have emerged. These technologies have advantages over the conventional methods in terms of environmental safety, extraction efficacy, and improved techno-functional properties. However, the commercial adaption of these innovative methods is still in its infancy. Therefore, understanding the mechanism of these extraction methods is crucial for their exploration and industrial scale-up. This review provides an updated insight on the conventional and novel protein extraction methods and their challenges in the food industry. The advantage of these novel methods, particularly on the techno-functional properties of plant-based protein and their efficacy in developing value-added protein ingredients, are extensively discussed. Furthermore, the mode of action for the new and eco-friendly protein extraction methods is extensively discussed. Furthermore, these methods' challenges and future perspectives are also reviewed. • The efficacy of plant protein extraction methods depends on the adopted methods. • Novel and green extraction methods (NGEM) improve plant protein extraction yield. • NGEM improves the techno-functional properties of isolated plant proteins. • The in vitro digestibility of isolated plant proteins is improved using NGEM.