Work

Integrating aqueous enzymatic extraction with downstream ultrafiltration: A strategic approach to converting liquid co-products into protein and peptide ingredients with techno-functional and bioactive potential

Year: 2026

Type: article

Abstract: Background Global concerns over food security, growing demand for high-quality dietary proteins, and the efficient use of agricultural resources are driving sustainable oilseed biorefineries for the co-production of edible oils and protein-rich ingredients. Aqueous enzymatic extraction (AEE), particularly when assisted by proteolytic enzymes, enables oil recovery while generating protein-rich aqueous co-products. Integrating downstream ultrafiltration (UF) and diafiltration (DF) membrane processes therefore provides a strategic route to fractionate, purify, and valorize this protein-rich stream. Scope and approach This review critically assesses the integration of AEE-UF/DFDF as a biorefinery-oriented approach for the simultaneous recovery and valorization of oil and hydrolyzed peptide fractions from oilseeds. Recent advances in AEE are reviewed with emphasis on extraction mechanisms, the role of proteolytic enzymes, and the expanding application of AEE across diverse and underexplored oilseed matrices. Particular attention is given to the UF/DF process as a downstream technology for fractionating peptide-rich co-products, emphasizing how membrane characteristics and operating conditions influence peptide fractionation. The review further evaluates the techno-functional properties and biological activities of the resulting products, as well as their potential applications as functional ingredients in food systems. Key findings and conclusions Integrating AEE with UF/DF provides a biorefinery-oriented strategy aligned with circular processing and whole-biomass valorization. AEE enables the generation of oil-rich, protein/peptide-rich, and fiber-rich fractions, while UF/DF enables the selective purification and fractionation of proteins and peptides from the resulting aqueous streams. Moreover, UF operating conditions can modulate the functional properties and bioactivities of the resulting peptide fractions, providing opportunities to tailor their application as functional ingredients in food systems. Overall, integrated AEE-UF/DF platforms offer a promising route for the sustainable recovery and valorization of multiple high-value fractions.

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2026.106121