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Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 30927

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Dr. Cristina Fernandez-Fraguas

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Guest Editor

Dept. of Food Science & Technology, Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, VA, USA
Interests: food structure and health; food colloids; biopolymers; encapsulation; lipid digestion; in vitro gastrointestinal models; dietary fiber functionality; high-pressure processing; valorization of agro-residues

Special Issue Information

Dear Colleagues,

Pulses, the edible dried seeds of legumes (beans, lentils, peas, and chickpeas, among others), are valuable and affordable sources of macro- and micronutrients. Due to their increased amount in non- and low-digestible carbohydrates (i.e., dietary fiber, resistant starch), pulse consumption offers an underexploited solution to tackle chronic diseases, like type II diabetes and cardiovascular diseases. Moreover, their high protein content makes pulses major protein substitutes for meat products, thus contributing to sustainable food production. Pulse seeds also provide bioactive compounds, such as phenolic compounds, and comparatively minor proteins called antinutrients. Processing technologies could diversify the use of pulses as ingredients in manufactured foods by altering their structural, physico-chemical, and resulting functional properties. However, more comprehensive information about the effect of processing variables and emerging technologies on the above-mentioned properties is needed. In addition, it is not clear yet whether (or how) changes inside the pulse matrix caused by processing influence the nutritional value and health benefits of pulses. Plugging these gaps in our knowledge will help the development of attractive, ready-to-use pulse ingredients and products of high nutritional value, thereby increasing the amount of pulses consumed in the diet, advancing a sustainable farming and nutrition, and reducing the rates of onset of chronic diseases.

This Special Issue aims to feature the latest knowledge on the techno-functional properties of pulses and pulse components, their major health benefits and the mechanisms of action involved, and opportunities for their use in various applications. We invite authors to submit original research articles and reviews focused on the effect of processing technologies (emerging and traditional, including culinary processes) on the physico-chemical, structural, and nutritional properties of pulses and their relationship with pulse functionality (technological and biological).

Dr. Cristina Fernandez-Fraguas
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Pulses
Structural and physico-chemical properties
Processing technologies
Techno-functional properties
Nutritional quality
Structure–function relationships
Health benefits
Food applications

Published Papers (7 papers)

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Research

17 pages, 1615 KiB

Open AccessArticle

Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults

by Donna M. Winham, Sharon V. Thompson, Michelle M. Heer, Elizabeth D. Davitt, Sharon D. Hooper, Karen A. Cichy and Simon T. Knoblauch

Foods 2022, 11(11), 1652; https://doi.org/10.3390/foods11111652 - 03 Jun 2022

Cited by 7 | Viewed by 2593

Abstract

Postprandial glycemic and insulinemic effects of three black bean pastas were evaluated among eighteen normoglycemic adults (8 men, 10 women) in a randomized crossover trial. Black beans were milled into flour using a commercial Knife or compression/decompression mill (C/D mill). The C/D-mill-derived pastas had medium protein (Combo-MP) and low protein (Cyclone-LP) concentrations. Three black bean flour pastas (Knife, Combo-MP, and Cyclone-LP) were compared to two controls: white bread and whole black beans. Treatments contained 50 g of available carbohydrate. Plasma glucose, serum insulin, and appetite measures were collected at fasting and 30, 60, 90, 150, and 180 min postprandial. Gastrointestinal symptoms were evaluated 10–12 h postprandial. ANOVA (one-way, repeated measures) was used to evaluate satiety, gastrointestinal symptoms, sensory variables, glucose and insulin differences from baseline, and incremental area under the curve (iAUC) by time and/or treatment. Three-hour glucose and insulin iAUCs were lower with whole black beans than white bread. Black bean pasta meals increased satiety, reduced appetite, and produced numerically lower glucose and insulin responses than white bread. However, no differences were observed between pasta types, indicating a similar metabolic response regardless of milling technique. Our results provide evidence for dietary guidance to reduce postprandial glucose and related health risks through pulse food products. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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17 pages, 3828 KiB

Open AccessEditor’s ChoiceArticle

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion

by Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz and Kirsi Jouppila

Foods 2022, 11(9), 1280; https://doi.org/10.3390/foods11091280 - 28 Apr 2022

Cited by 21 | Viewed by 3640

Abstract

Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties was weaker and the opposite. Images from microtomography revealed that higher FPIc led to a less organised fibrous structure. In conclusion, fibrous structures can be achieved by utilising a mixture of faba bean protein ingredients, and a higher FPC content seemed to promote fibre formation in the meat analogue. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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19 pages, 2585 KiB

Open AccessArticle

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

by Yoon-Ha Kim and Weon-Sun Shin

Foods 2022, 11(4), 591; https://doi.org/10.3390/foods11040591 - 18 Feb 2022

Cited by 9 | Viewed by 2960

Abstract

Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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30 pages, 2987 KiB

Open AccessArticle

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

by Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey and Tara Grauwet

Foods 2022, 11(2), 206; https://doi.org/10.3390/foods11020206 - 12 Jan 2022

Cited by 9 | Viewed by 2070

Abstract

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses’ structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41–62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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16 pages, 1753 KiB

Open AccessArticle

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

by Gokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano and Carola Cappa

Foods 2022, 11(2), 199; https://doi.org/10.3390/foods11020199 - 12 Jan 2022

Cited by 11 | Viewed by 3656

Abstract

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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13 pages, 1553 KiB

Open AccessEditor’s ChoiceArticle

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

by Carmen Masiá, Poul Erik Jensen, Iben Lykke Petersen and Patrizia Buldo

Foods 2022, 11(2), 178; https://doi.org/10.3390/foods11020178 - 11 Jan 2022

Cited by 17 | Viewed by 10778

Abstract

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size,

ζ

-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed,

ζ

-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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19 pages, 3862 KiB

Open AccessArticle

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

by Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey and Marc E. Hendrickx

Foods 2021, 10(7), 1665; https://doi.org/10.3390/foods10071665 - 19 Jul 2021

Cited by 19 | Viewed by 4590

Abstract

Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times. Full article

(This article belongs to the Special Issue Processing of Legumes and Derived Ingredients: Impact on Physicochemical, Functional and Health-Promoting Properties)

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