Innovative Techniques and Alternative Solvents for Green Extraction of Proteins from Pulses and Oleaginous Meals as Industrial Sources for Food and Feed

Considering the global population growth driven by emerging countries and the increase in nutritional needs of populations, the valorization of protein fractions of plant resources, particularly oilseed crops, appears to be a major issue to answer the demand. Oilseeds are indeed rich in both oil and protein. Historically, oil being the main compound valued, the current crushing process is optimized to maximize its extraction and the proteins remain in the cake (valued in animal feed). The conditions applied during the process and, in particular, during the step of desolventization of the cake after the extraction of the oil with hexane, cause degradation of the proteins. The valorization of these proteins uses traditional extraction methods as well as innovative techniques in order to preserve the nutritional and functional quality of proteins. This chapter gives a picture of current knowledge on extraction techniques, procedures, and solvents for proteins from pulses and oleaginous meals. The modern innovative and intensified extraction techniques, alternative solvents, and original procedures (ultrasound, microwaves, bio-based solvents, mechanical extraction, enzyme-assisted extraction, natural deep eutectic solvents, pulsed electric fields) are summarized in terms of their principles, processes, applications, benefits, and disadvantages.