Sustainable protein extraction from co-products using an integrated bio-inspired process

Agricultural co-products such as olive pomace, date pits, and oilseed cakes offer valuable sources of plant-based proteins but remain underexploited due to structural complexity and the presence of inhibitory compounds. Traditional extraction methods often involve harsh chemicals and high energy input, which compromise protein quality and environmental sustainability. A bio-inspired and integrated process is proposed, replicating natural digestion mechanisms through six key stages: gentle physical pretreatment, selective enzymatic removal of phenolics, progressive enzymatic hydrolysis, synergistic microbial fermentation, membrane ultrafiltration, and final stabilization by drying or encapsulation. This approach ensures important protein yields, preserves bioactive and functional properties, and avoids toxic solvents. It is adaptable to various types of biomass and aligns with principles of low-impact, circular bioeconomy. Applications include food, feed, cosmetics, pharmaceuticals, and biodegradable materials. A digital twin is also envisioned to simulate and optimize process parameters, enhancing reproducibility and facilitating industrial scale-up.