Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI)

This study aimed to understand the impact of ultrasonication (24 kHz) at a fixed power (100 W) and duration (5–60 min) on the physicochemical, structural, and thermal properties of faba bean protein isolates. Ultrasoundrelevant parameters such as acoustic density, intensity, and yield conversion were estimated. The average protein purity (~85% protein) and yield (up to 22 %) of the ultrasound-assisted protein isolate were higher than those of the control protein isolate. Compared to the original flour, the isolate had significantly lower levels of vicine and convicine. Electrophoresis revealed no substantial alterations in the primary structure of the native and sonicated faba bean isolates. SDS-PAGE and SE-HPLC showed that sonicated samples had profiles similar to those of the native protein isolate. FTIR spectra and X-ray diffraction (XRD) patterns were used to measure structural changes in all faba bean protein isolates (FBPI). XRD study revealed two distinct diffraction peaks at 2 θ = 10◦ and 2 θ = 20◦ for protein isolates, indicating that alteration in native conformational crystallite size was altered after the ultrasound application

Faba Bean Flavor Effects from Processing to Consumer Acceptability

Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design

Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.

The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds’ antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds’ efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications

Faba beans protein as an unconventional protein source for the food industry: Processing influence on nutritional, techno-functionality, and bioactivity

The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits of alternative proteins. Proteins from faba beans are high and outperform other pulse proteins in terms of nutrition and functionalities. Raw faba beans contain numerous allergenic compounds hindering the potential for utilization in various foods. Processing faba beans by extracting of valuable compounds such as proteins enhances the applicability in different food systems and ensuring safety during consumption. Major proteins identified are globulins and non-globulin fractions with no adverse amino acids. Faba beans proteins are easy to extract however presence of pyrimidine glycoside may raise safety concerns. Faba bean proteins have useful functionalities for food applications but their solubility are minimal due to their compact protein structure. Further, different thermal and non-thermal techniques have been aimed at improving functionality and reduce allergenic proteins. The goal of this review is to provide a comprehensive summary on current investigation on faba bean proteins. Suggestions for improving the faba bean’s utilization are also provided to aid in its development