Abstract :
[en] Faba beans (Vicia faba L.) are a promising source of sustainable plant-based protein due to their high protein content, nutritional value, and environmental benefits. However, challenges such as anti-nutritional factors (ANFs), limited scalability, and the need to preserve protein functionality hinder their efficient utilization in food systems.
This work aims to evaluate dry, wet, and hybrid protein extraction methods and pretreatments, focusing on their impact on protein yield, purity, functionality, scalability, and environmental sustainability. It identifies advancements and research gaps to inform future developments and promote industrial applications.
A comprehensive analysis of existing literature was conducted, exploring pretreatment techniques such as dehulling, soaking, germination, and fermentation. Extraction methods, including dry, wet, and hybrid approaches, were compared for efficiency in reducing ANFs, improving protein quality, and scalability. Emerging techniques, such as using deep eutectic solvents (DES) and ultrasound-assisted processes, were also evaluated for their potential.
Dry methods (e.g., air-classification) preserve protein structure, offer cost-effective and environmentally sustainable solutions, but often yield lower protein purity and concentrate ANFs in protein-rich fractions, limiting their direct application in food systems. Wet methods (e.g., alkaline extraction followed by isoelectric precipitation) achieve high protein purity and functionality, making them suitable for refined food applications, but they are resource-intensive. Hybrid approaches combine the strengths of dry and wet methods, achieving high protein yield and purity while reducing resource consumption. Pretreatments can enhance extraction efficiency, reduce ANFs, and improve nutritional and functional properties.
Optimizing protein extraction and pretreatment methods is key for the industrialization of faba bean proteins. This work synthesizes advancements and offers a roadmap for sustainable and efficient processes. Future innovations must balance protein quality, cost, scalability, and environmental impact to meet the growing demand for plant-based proteins, contributing to a resilient and sustainable global food system.
