Effects of Different Processing Methods on Pulses Phytochemicals: An Overview

Zhou, Jiajing; Li, Minhao; Bai, Quan; Souza, Thaiza Serrano Pinheiro de; Barrow, Colin J.; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.1080/87559129.2023.2212041

Cited by 4 publications

(1 citation statement)

References 222 publications

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“…Different processing techniques have been applied to process peas and their components, thereby expanding their applications in the food industry [ 93 ]. This section describes various processing techniques, such as drying, milling, soaking, cooking, and other methods to improve the functional properties of peas.…”

Section: Processing Of Pea and Its Componentsmentioning

confidence: 99%

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Wan

et al. 2023

Foods

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Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.

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Section: Processing Of Pea and Its Componentsmentioning

confidence: 99%

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Wan

et al. 2023

Foods

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A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

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Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.

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Modifying of non-nutritional compounds in legumes: Processing strategies and new technologies

Linares-Castañeda,

Jiménez-Martínez,

Sánchez-Chino

et al. 2025

Food Chemistry

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Effects of Different Processing Methods on Pulses Phytochemicals: An Overview

Cited by 4 publications

References 222 publications

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Modifying of non-nutritional compounds in legumes: Processing strategies and new technologies

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