Advances in protein extraction methods from faba bean: a comprehensive review

The extraction of proteins from faba beans is a key process in the food industry, driven by their high protein content and potential as a sustainable alternative to conventional sources. However, this process faces challenges, including the presence of anti-nutritional factors and the need to enhance protein recovery, purity, and quality. This review evaluates dry, wet, and hybrid extraction methods alongside pretreatment strategies, emphasizing their advantages, limitations, and industrial applications. Pretreatments, such as dehulling, soaking, and germination, are discussed for their ability to improve protein yield and reduce anti-nutritional factors. Dry extraction methods prioritize protein integrity, cost-efficiency, and sustainability, whereas wet methods excel in achieving high protein purity but are resource-intensive. Hybrid techniques, combining the strengths of dry and wet methods, are emerging as promising solutions to address existing limitations. This review also explores recent innovations in protein fractionation and processing technologies, with a focus on their potential impact on the food industry. Improving the sustainability and efficiency of protein extraction methods is vital to advancing their industrial adoption. By synthesizing current advancements, identifying research gaps, and proposing actionable insights, this work provides a roadmap for future studies and applications of faba bean protein extraction, contributing to sustainable food production.