State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts
Abstract
:1. Introduction
2. World and European Legume Production
3. Legume By-Products/Wastes Generation During the Processing Chain
4. Legume Extraction Technologies
5. Applications of Peas, Beans and Chickpeas By-Products and Wastes
5.1. Feed
5.2. Food
5.3. Cosmetics
5.4. Packaging
5.5. Other Uses
6. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Legume Type | World (MT) | Europe (MT) |
---|---|---|
Beans (dry) | 31.41 | 0.62 |
Beans (green) | 24.22 | 0.77 |
Broad Beans (dry) | 4.84 | 0.97 |
Caw Peas | 7.41 | 0.002 |
Chickpeas | 14.78 | 0.13 |
Lentils | 7.59 | 0.07 |
Lupins | 1.61 | 0.25 |
Peas (dry) | 16.21 | 2.60 |
Peas (green) | 20.70 | 0.93 |
Soybeans | 35.26 | 2.67 |
Legume Feedstock | Field of Application | Application | Bioactive Compounds | Outcome | Reference |
---|---|---|---|---|---|
Pea pods Pulses by-products | Feed | Monogastric and polygastric animal feed | Proteins, fibers, minerals | Biochemical and nutritional characterization. Impact on animal performance. | [62,63,66,67] |
Pigeon pea by-products | Food | High protein biscuits | Proteins | Chemical composition; physical and sensory parameters | [68] |
Pea and broad bean pods | Food | Food ingredients | Fibers, soluble sugars, minerals, linoleic acid | Biochemical and nutritional characterization; antioxidant activity | [20,21] |
Pea pod waste | Bio-resources | Bio-butanol production | Cellulose/hemicellulose | Potential carbon source for bio-butanol production | [69] |
Pea peel waste | Bio-resources | Cellulase enzyme production | Cellulose | Potential source for cellulose production | [70] |
Moth bean milling residues | Food | Food ingredients | High essential amino acids, fatty acids, minerals. | Water and oil absorption capacities, foaming and emulsification properties. | [35] |
Black gram (Vigna mungo) milling by-products | Food | Food ingredients | Phenolic acids like gallic, protocatechuic, gentisic, vanillic, syringic, caffeic and ferulic acids | Biochemical and nutritional characterization; α-glucosidase inhibitory activities correlated to potential antioxidant and anti-diabetic properties. | [54] |
Red, green and black gram by-products | Food | Deep-fried snacks | Proteins | Sensory results and shelf life studies | [71] |
Bean pod ash nanoparticles | Automobile application | Composites with bioreinforcements | Nano-fibers, cellulose | Increased tensile strength and hardness values, reduced weight and energy impact | [72] |
Process bean waste | Packaging | Ecopaper for food packaging | Fibers, cellulose | 100% recyclable packaging paper obtained by an eco-sustainable process and certified for application in direct contact with food | [73] |
Bean dregs | Compost | Compost product of high-quality | Cellulose, hemicellulose | Improved composting conditions and compost quality | [74]. |
Bean dregs | Bio-resources | Production of reducing sugar | Sugars | Efficient method for biomass wastes liquefaction. | [75] |
Chickpea straw | Feed | Alternative forage in ruminant diet | Proteins, fibers | High nutritional value, dry matter digestibility, rumen degradability | [76,77] |
Chickpea, mung bean, pigeon pea hulls | Food | Meat additives | Phenolics, flavonoids | Antioxidant, antimicrobial, antinitrosant activities | [78,79] |
Chickpea husk | Food | Baking additives | Fibers, polyphenols | Calcium content, antioxidant activity and phenolic compounds content slightly improved; increase in shelf life, rheological, physical and sensory parameters. | [80] |
Chickpea husk | Textile | Textile grade dye | Flavonoids, tannins, terpenoids | Functional finishing features of textiles, good ultraviolet protection, excellent resistance against bacteria. | [81] |
Chickpeas hulls | Food | Food additives | Fibers, polyphenols | Source of dietary fiber and phenolics with antioxidant capacity | [82] |
Aquafaba | Food | Egg-white substitute in food foam and emulsions. | Proteins, carbohydrates | Foaming and emulsification properties | [83,84] |
Aquafaba | Packaging | Bioplastic | Proteins, carbohydrates | Biodegradable bioplastic | [85] |
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Tassoni, A.; Tedeschi, T.; Zurlini, C.; Cigognini, I.M.; Petrusan, J.-I.; Rodríguez, Ó.; Neri, S.; Celli, A.; Sisti, L.; Cinelli, P.; et al. State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts. Molecules 2020, 25, 1383. https://doi.org/10.3390/molecules25061383
Tassoni A, Tedeschi T, Zurlini C, Cigognini IM, Petrusan J-I, Rodríguez Ó, Neri S, Celli A, Sisti L, Cinelli P, et al. State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts. Molecules. 2020; 25(6):1383. https://doi.org/10.3390/molecules25061383
Chicago/Turabian StyleTassoni, Annalisa, Tullia Tedeschi, Chiara Zurlini, Ilaria Maria Cigognini, Janos-Istvan Petrusan, Óscar Rodríguez, Simona Neri, Annamaria Celli, Laura Sisti, Patrizia Cinelli, and et al. 2020. "State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts" Molecules 25, no. 6: 1383. https://doi.org/10.3390/molecules25061383