Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

The growth of the world population intensifies the demand for alternative sources of protein, making it essential to ensure food security. In this context, fruits and by‐products of plant origin stand out as alternatives for the development of new products rich in sustainable food proteins, capable of combining health benefits and waste valorization, in accordance with the principles of the circular economy. This study aimed to conduct an integrative review of innovative extraction techniques and enzymatic hydrolysis applied to the concentration of proteins from vegetable residues. Only articles published between the years 2020 and 2024 were considered that respond to the guiding question: What are the emerging methods used in the extraction of proteins and the obtaining of protein hydrolysates that maximize protein yield and produce hydrolysates with better functional and nutritional characteristics from plant‐based products? Subsequently, search strategies were developed for each chosen database: ScienceDirect, Scielo, PubMed, and Web of Science. In this way, data were compiled that highlighted and emphasized the innovative aspects of plant protein hydrolysates, aiming for their potential application in the food, cosmetics, and pharmaceutical industries.