20The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the 21 properties of composite bread were investigated. Bread was prepared by replacing wheat flour with 22 30% of faba bean flour, native or after sourdough fermentation. The addition of faba bean flour 23 influenced the structure of the breads, causing a slight decrease of volume and higher hardness 24 compared to wheat bread. However, when fermented faba bean flour was added, the crumb porosity of 25 the bread was not affected. The addition of 30% of faba bean flour increased wheat bread protein 26 content from 11.6 up to 16.5 % of dry matter. The addition of native faba bean flour did not affect the 27 in vitro protein digestibility, resulting similar to wheat bread (64%). On the contrary, faba bean 28 sourdough bread showed higher protein digestibility (73%). Generally, the addition of native faba bean 29 flour caused an improvement of the nutritional indexes of the composite bread, further enhanced when 30 fermentation was carried out. The free amino acid profile, protein chemical score, and biological value 31 index were the highest in faba bean sourdough bread. In addition, the predicted glycemic index was the 32 lowest in faba bean sourdough bread. 33

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While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.

Vicine and convicine may be removed from faba bean by hydrolysis to the corresponding aglycones, divicine and isouramil. For total elimination of their toxicity, further degradation of the aglycones should be shown. The aim of the study was to investigate hydrolysis of vicine and convicine using the enzymatic activity in faba bean in flour suspensions and selected lactic acid bacteria used as starters for faba bean fermentation. In addition, the effect of acidity on the stability of vicine and convicine was investigated. Sourdoughs were used in a baking process to obtain breads as final products. Vicine, convicine, and their aglycones were analyzed using reversed phase high pressure liquid chromatography with UV detection (RP-HPLC-UV). Incubation of the suspensions showed rather small vicine and convicine losses. Acidity itself did not cause losses under the conditions studied, apart from that of convicine at low pH. In sourdough fermentation with strains of Lactobacillus plantarum and Pediococcus pentosaceus, losses of vicine and convicine were dependent on the fermentation temperature and the β-glucosidase activity of the starter. Compared to fermentation at 20 °C, more intense acidification at 25 °C resulted in decrease of vicine up to 85% and convicine up to 47%. Levels of vicine and convicine in breads were comparable to levels in sourdoughs. Furthermore, the aglycones were not detected from breads.

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