Sustainable Extraction and Functional Characterization of Sesame Protein Isolate for Dairy Alternatives

Abstract

As consumers increasingly prioritize the environmental impact of their food choices, the demand for plant-based products continues to grow. While non-fermented dairy alternatives are now widely available, there remains a notable gap in satisfying substitutes for fermented dairy products such as yogurt, aged cheeses, and semi-soft cheeses. This study explores the potential of sesame protein isolate (SPI), extracted from sesame processing waste, to address this challenge through functional characterization, including emulsifying, foaming, and antioxidant properties. To enhance sustainability, sesame processing waste was defatted and valorized using an environmentally friendly, green solvent, ethanol, as an alternative to conventional solvents like hexane. These solvents were employed at room temperature to minimize energy consumption and environmental impact, echoing successful methodologies applied in defatting other oilseed press cakes. The resulting SPI was incorporated into soft cheese formulations to examine its contribution to sensory quality and shelf-life stability. The findings highlight the dual benefit of repurposing agro-industrial byproducts while embracing sustainable solvent technologies. Protein isolates derived through green solvent extraction exhibited improved functional properties, demonstrating their promise for hybrid cheese applications. This research underscores the importance of sustainable ingredient sourcing and innovative protein functionality in creating high quality, environmentally responsible dairy alternatives.