How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
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Fecha de publicación
2022-07-04ISSN
2666-3066
Resumen
Faba bean (Vicia faba L.) has attracted increasing interest as a high source of
proteins for human nutrition. However, the application of faba bean proteins is
still limited due to their low functional properties. Several processing technologies
were used to enhance these features starting with the selection of the appropriate
pretreatments to favorize protein extractability and to ensure their safety by
removing/degrading the antinutritional factors; extraction methods (dry fractionation
or wet extraction) and posttreatments to produce multifunctional protein
ingredients. In this frame, this review aims to provide a better understanding
of the production chain of faba proteins and discuss the impact of processing
on protein characteristics based on a recent critical compilation of scientific
literature. The different processing applied to faba proteins impacted different
degrees of nutritional, functional, sensory, and biological properties. Depending
on the final food product, a combination of technologies can be designed to
meet specific properties. It must be kept in mind that besides quality, price,
sustainability, and scaling up feasibility are relevant factors to consider in the
selection of processing.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
13
Publicado por
Wiley Open Access
Publicado en
eFood
Citación
Boukid, Fatma and Massimo Castellari. 2022. How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? eFood 3 (3): e18. https://doi.org/10.1002/efd2.18.
Program
Funcionalitat i Seguretat Alimentària
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