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Digitalisation, bioinformatics, and delivery systems in sustainable nonthermal extraction of proteins
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International audience. Sustainable development integrates social, economic, technological, scientific, and environmental challenges through the framework of 17 Sustainable Development Goals. Industry 4.0, digitalisation, plant-based processing, environmental challenges, and alternative protein sources are vastly researched and present the foundation of innovative processing in the food processing industry. The exploitation of agroindustrial discards and plant-based by-products as an alternative source of valuable nutrients, including proteins, highlights the potential of upcycling (new economic value) while addressing sustainability challenges. Within the idea of nonthermal extraction of proteins and its process digitalisation, it is crucial to innovate, connect elements of Industry 4.0 and valorise the term sustainability. Innovative approaches in extractions such as ultrasound, plasma, pulsed electric fields, high-intensity pulses, and others, have an energy-saving effect with limited use of toxic chemicals and/or solvents. Usage of software for solvent selection, incorporating digitalisation, and development of protein and peptide databases can help in the prediction, optimisation, and efficiency of nonthermal extractions of proteins from agroindustrial discards. It is also important to select optimal delivery systems like electrospinning, electrospraying, or encapsulation as useful and efficient processes. The environmental, economic, and societal impact of innovative processing needs to be monitored and valorised using specific tools. Life cycle assessment methodology assesses the environmental impact throughout the life cycle of a commercial product, service, or process. The current review shows that extracting protein from agroindustrial discards and by-products of plant and animal origins is a complex matter. The need for a comprehensive approach that considers various viewpoints on extraction is suggested.
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