Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 28; pp. 10256 - 10280
• Main Authors: Teixeira, Renata Fialho, Balbinot Filho, Clóvis Antônio, Oliveira, Débora de, Zielinski, Acácio Antonio Ferreira
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 05-11-2024; Taylor & Francis Ltd
• Subjects: Allergens; Allergens - analysis; Amino acids; Anti-nutritional factors; Antinutrition factors; Beans; bioactive peptides; Digestibility; Digestion; emerging technologies; Epitopes; Fabaceae - chemistry; Foaming; Food habits; Food Handling - methods; Food plants; Food preferences; Food quality; Food sources; Fractionation; Humans; Hydrostatic pressure; Lectins; Lysine; Metabolic disorders; Metabolic syndrome; Microwaves; New technology; Nutritive Value; Peptides; Plant Proteins - analysis; protein allergens; Protein sources; Proteins; pulse proteins; techno-functional properties; bioactive peptides; emerging technologies; pulse proteins; protein allergens; techno-functional properties; Anti-nutritional factors; digestibility
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2023.2222179

The world's growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins' nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient.
Dry beans are a source of lysine-rich proteins and high-quality AA for the diet.
Physical treatments can reduce the ANFs of beans and increase protein digestibility.
Eco-friendly technologies can treat, modify, extract, and separate bean proteins.
Conformational changes with protein unfolding improve WHC, EA, and solubility.
The combined use of emerging technologies allows for conveying advantages of each one.