Sustainable protein extraction from co-products using an integrated bio-inspired process

Agricultural co-products such as olive pomace, date pits and oilseed meals contain valuable proteins that are difficult to recover with solvent-intensive, high-energy methods. We present a bio-inspired, modular workflow that emulates digestive logic under mild conditions to improve selectivity and preserve functionality. We present a bio-inspired, integrated process that emulates natural digestion through six coordinated stages: (1) gentle physical pretreatment; (2) selective enzymatic de-phenolization; (3) progressive enzymatic hydrolysis; (4) synergistic microbial fermentation; (5) membrane ultrafiltration; and (6) final stabilization by drying or encapsulation. Operated under mild, solvent-free conditions, this sequence increases protein yields, preserves bioactivity and functionality, and adapts across diverse biomasses within a low-impact, circular-bioeconomy framework. The resulting protein fractions are suitable for human food and animal feed, as well as cosmetic, pharmaceutical, and biodegradable-materials applications. A digital twin is envisioned to simulate and optimize kinetics and transport, enabling adaptive control, improved reproducibility, and efficient scale-up. This work has been preprinted on ChemRxiv [1] to accelerate feedback and technology transfer. Overall, the approach offers a modular, data-guided route to convert agri-food residues into high-value protein ingredients while significantly reducing waste, chemicals, and energy demand along the processing chain.