## 1 Introduction  
Food waste is among the main sources of environmental pollution, and its utilization is challenging due to its biological instability. Effective food waste management is crucial for ensuring economic, social, and environmental sustainability [1, 2]. The production of oils from various oilseed crops, vegetables, and fruits generates about 350 million tons of waste (meal or cake) annually. The most common use of these cakes and meals is for animal feeding or as organic fertilizers. The waste obtained from the vegetable oil industry are rich in proteins and various biologically active compounds. Common vegetable oil by-products include meals from soybeans, rapeseeds, sunflowers, and sesame, which are rich in compounds such as phenolics, tocophereols, and phytostrools [3]. By-products from the processing of grape and citrus oils are being studied as sources of bioactive substances with health benefits and applications in food, cosmetics, and pharmaceuticals [4, 5, 6]. Olive oil production also generates a large amount of residue, which is typically discarded into the environment. These resources can be valorized into value-added products for use in the food and cosmetic industries [7]. The proper utilization of plant waste and their transformation into valuable products with practical applications is beneficial from both economic and environmental perspectives [8; 9]. Hemp (_Cannabis sativa_ L.) is a versatile and cost-effective cultivated plant resource for producing textiles, food, paper, biofuel, medicine, and hygiene products [10]. Hemp seed has a unique phytochemical composition and various applications, including in the pharmaceutical and food industries. Hemp seeds contain approximately 20-25% protein with a good balance of essential amino acids, unsaturated fatty acids, mineral nutrients, and fiber. Hemp seed proteins generally consist of two main fractions--edestin (globulin) and albumin. Hemp proteins used in the food industry originate from the species _Cannabis sativa_ L., which, unlike marijuana (_Cannabis indica_), contains only traces of \(\delta\)-9-tetrahydroocannabinol (THC) [1]. Hemp seeds are gaining attention as a high-value raw material due to their excellent nutritional properties, and research into developing functional food products using hemp seeds is actively progressing [11; 12; 13]. After cold pressing and separating the hemp seed oil, the remaining cake is a protein-rich by-product. Enzymatic hydrolysis is a widely used method for the valorization of hemp cake and obtaining plant proteins with improved functional properties. Through hydrolysis, peptide bonds in proteins are broken down, releasing peptides of different sizes and free amino acids [14; 15]. Specific hemp seed peptides have been identified as having functional activities including antioxidant [16; 17], immunomododulatory [18; 19], hypocholesterolem [20; 21], antihypertensive [22; 23], and antihyperglycemic activity [24; 25]. These properties make hydrolyzed hemp seed proteins valuable ingredients in functional foods aimed at improving human health. Enzymatic hydrolysis is a method that takes place under gentle conditions--pH (6-8), temperature (30-60 \({}^{\circ}\)C)--and minimizes side reactions. In enzymatic hydrolysis, the nature and extent of treatment can be controlled due to the inherent specificity of the different proteases. The most commonly used proteolytic enzymes to obtain bioactive peptides from hemp seed cake with antioxidant potential are alcalase, pancreatin, pepsin, flavourzyme [26; 27]. [PERSON] et al. [28] evaluated the antioxidant properties of hemp seed protein hydrolysates obtained by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrale, and papain). The presented results prove that the obtained hemp seed protein hydrolysates showed higher antioxidant activity than the non-enzyme control group. In addition, the potential for the use of hemp proteins in the development of natural antioxidant products has been confirmed.