How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

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...

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Detalles Bibliográficos
Autores: Boukid, Fatma, Castellari, Massimo
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1833
Acceso en línea:http://hdl.handle.net/20.500.12327/1833
https://doi.org/10.1002/efd2.18
Access Level:acceso abierto
Palabra clave:663/664
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spelling How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?Boukid, FatmaCastellari, Massimo663/664Faba 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.info:eu-repo/semantics/publishedVersionWiley Open AccessIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202220222022info:eu-repo/semantics/article13application/pdfhttp://hdl.handle.net/20.500.12327/1833https://doi.org/10.1002/efd2.18reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)IngléseFoodAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/18332026-06-16T08:51:17Z
dc.title.none.fl_str_mv How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
title How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
spellingShingle How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
Boukid, Fatma
663/664
title_short How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
title_full How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
title_fullStr How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
title_full_unstemmed How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
title_sort How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
dc.creator.none.fl_str_mv Boukid, Fatma
Castellari, Massimo
author Boukid, Fatma
author_facet Boukid, Fatma
Castellari, Massimo
author_role author
author2 Castellari, Massimo
author2_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1833
https://doi.org/10.1002/efd2.18
url http://hdl.handle.net/20.500.12327/1833
https://doi.org/10.1002/efd2.18
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv eFood
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 13
application/pdf
dc.publisher.none.fl_str_mv Wiley Open Access
publisher.none.fl_str_mv Wiley Open Access
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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