Search Results (200)

The plant-based diets market has grown in popularity over recent decades and is projected to reach USD 27 billion by 2030. Innovative systems such as intercropping, defined as growing two or more crop species in proximity, are promising contributors to the advancement of sustainable agriculture by improving resource efficiency, enhancing crop resilience, and cutting down the need for chemical inputs. However, legume seed lots grown under intercropping versus monocropping systems differ in composition, which, in turn, can influence seed flour quality. Furthermore, antinutritional properties of legumes, such as phytic acid, condensed tannins (CTs), and raffinose family oligosaccharides (RFOs), limit their utilisation in product formulation. Therefore, the purpose of the study was to reduce these antinutritional compounds for utilisation of the intercropped legume flour in bakery products. A harvest of intercropped peas and faba bean mix (IM) obtained from Irish farmers was soaked (S) for 8 and 16 h and germinated (G) for 24, 48, and 72 h. Non-germinated intercropped mix (IM) was used as a control. All flours were subsequently used to substitute for wheat flour and fortify wheat-based cakes. The 72 h germinated intercropped mix (pea bean; 95.5:4.5) flour showed significantly (p < 0.05) lower levels of antinutritional compounds than the non-germinated intercropped flour. Raffinose, stachyose, and verbascose contents were reduced by 43%, 38%, and 46%, respectively, while phytic acid and condensed tannins decreased by 32% and 57%, respectively. The germination process also reduced the green hue (a*) from −8.37 to −6.49 and enhanced levels of soluble dietary fibre by 2.67% of the flour, while improving their suitability for bakery applications. Wheat-based cakes fortified with germinated and non-germinated intercropped legume flours showed a significant enhancement in protein and soluble dietary fibre contents. Compared with the control cake, protein content increased from 9.52 to 12.80%, while soluble dietary fibre content increased from 0.47 to 1.99% in the fortified cakes. Cakes containing up to 40% germinated flour (G72) showed comparable specific volume values 1.84–1.86 mL/g) and slice brightness (112.50–94.23) to the control cake. Additionally, cakes formulated with 40% intercropped flour showed significantly lower condensed tannin and phytic acid contents (p < 0.05), with reductions of 38% and 31.38%, respectively. Samples containing intercropped legume flours proved suitable for bakery applications, supporting up to 40% substitution in wheat-based cakes, and the germination process was effective in reducing antinutritional properties in intercropped legume flour fortified cakes. Full article

Heavy metal stress severely impairs global agricultural productivity, a challenge exacerbated by rising industrial activities. To mitigate chromium (Cr) toxicity in crops, this study evaluated the potential of seed priming with four distinct acids, ascorbic acid (AA), citric acid (CA), nitric acid (NA), and salicylic acid (SA), on broad bean (Vicia faba L.) seedlings exposed to 50 ppm Cr(VI). Cr(VI) exposure alone severely compromised development, reducing root and shoot fresh biomass by 47% and 52.3% and lengths by 60.8% and 62.19%, respectively. This growth inhibition was mirrored by a massive drop in total soluble sugars (over twofold in shoots and threefold in roots) and a twofold spike in toxic hydrogen peroxide (H₂O₂) accumulation. However, acidic priming agents effectively protected the seedlings from this oxidative crisis. The co-application of these effectors limited the inhibitory effects of Cr(VI), increasing biomass up to twofold and reducing H₂O₂ levels by around 32% in roots and 26% in shoots. This reduction in oxidative damage subsequently alleviated cellular stress, restoring protein content (by up to 70.72% in shoots under AA) and bringing catalase (CAT) and ascorbate peroxidase (APX) activities back toward baseline levels, reducing them by more than 50% compared to the unprimed Cr(VI) control. Notably, regarding bioaccumulation, only AA priming significantly limited heavy metal uptake, reducing chromium accumulation by 36.5% in roots and 26.5% in shoots. This unique protection is likely linked to a potential chemical reduction of mobile Cr(VI) near the root boundaries and the regulation of internal osmoprotectant systems. These findings suggest that seed priming with these effectors, especially AA, offers a highly scalable, low-cost, and sustainable strategy for enhancing crop tolerance in heavy-metal-polluted soils. Full article

Plant-based food systems increasingly rely on heat-induced gelation of protein–starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein–starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and Lupinus angustifolius, which form dense, disulfide-stabilised networks with high storage moduli, to vicilin-dominated mung bean, which produces weaker gels reliant on starch reinforcement. Pulse starches, characterised by high amylose content (24–45%), C-type crystallinity, and rapid amylose retrogradation upon cooling, act as a parallel gel-forming phase whose contribution scales inversely with protein network strength. Four protein–starch interaction modes, namely segregative phase separation, water competition, granule filler effects, and molecular complexation, jointly determine microstructure and rheological behaviour. A three-axis compositional framework defined by the L:V ratio, starch amylose content, and protein-to-starch ratio maps the gel design space. Variables favouring plant-based meat analogue performance, including high elastic modulus, yield stress, and hardness, are systematically opposed by dysphagia food requirements, including low yield stress, adequate lubrication, and soft fracture. This demonstrates that both application domains traverse the same compositional space in opposite directions. Critical research gaps include chickpea and lentil performance in meat analogue systems, mechanistic modelling of protein-matrix-mediated starch digestibility, and retrogradation kinetics during food storage. Full article

Aphis craccivora is a major piercing–sucking insect pest in faba bean (Vicia faba L.) production and severely restricts yield and quality. To identify aphid-resistant genetic resources and clarify the key physiological and biochemical mechanisms underlying resistance and susceptibility, 937 faba bean germplasm accessions were evaluated using a stepwise strategy comprising natural field screening, precise net-house re-screening, laboratory validation based on aphid life-table parameters, and physiological and biochemical characterization of representative resistant and susceptible accessions. After final laboratory validation, three resistant and three susceptible accessions were selected and subjected to aphid feeding for 0 h (CK), 36 h, and 72 h. Eleven physiological and biochemical traits were dynamically analyzed, including the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and phenylalanine ammonia-lyase (PAL), as well as the contents of soluble protein, soluble sugar, free amino acids, tannins, total phenolics, flavonoids, and lignin. Three stable aphid-resistant accessions were ultimately identified. Laboratory life-table analysis showed that the net reproductive rate of aphids on resistant accessions was significantly lower than that on susceptible accessions, with R₀ decreasing from 53.63 to 25.08, representing a reduction of 53.2%. The intrinsic rate of increase decreased by 26.7%, whereas the mean generation time increased by 10.7%, confirming the reliability of the screening results. Physiological and biochemical analyses showed that aphid feeding induced significant and time-dependent increases in SOD, POD, CAT, and PAL activities and in tannin, total phenolic, flavonoid, and lignin contents in resistant accessions, whereas these defense responses were weak in susceptible accessions. In contrast, susceptible accessions showed abnormal accumulation of soluble sugars and free amino acids, whereas resistant accessions maintained these nutrients at low levels. Lignin exhibited both constitutive and inducible defense characteristics in resistant accessions and emerged as a prominent candidate indicator for aphid resistance in faba bean. This study establishes an effective technical pipeline for screening aphid-resistant faba bean germplasm and reveals a coordinated defense network involving antioxidant enzymes, phenylpropanoid metabolism, secondary metabolites, and physical barriers. These findings provide elite parental germplasm and theoretical support for aphid-resistance breeding in faba bean. Full article

This study evaluated the effects of tillage and sowing systems on faba bean productivity and subsequent wheat yield under variable weather conditions in western Poland. A field experiment conducted in 2017–2019 compared four systems: conventional tillage with row sowing (CRS), conventional tillage with strip-drill sowing (SD-C), reduced tillage with strip-drill sowing (SD-R), and zero tillage with strip-drill sowing (SD-Z). Weather conditions varied markedly between years and were the main factor influencing yield formation. Faba bean seed yield declined from 6.3 t ha⁻¹ in 2017 to 1.0 t ha⁻¹ in 2019 due to reduced pod and seed numbers. Yield was strongly correlated with seeds per plant (r = 0.95), pods per plant (r = 0.86), and rainfall (r = 0.91). Strip-drill systems generally produced higher seed and protein yields than CRS, particularly under favorable moisture conditions, while protein content remained relatively stable. The establishment system of the preceding faba bean crop also affected subsequent wheat yield, with higher yields observed after strip-drill systems. Overall, weather conditions, especially water availability, were the primary drivers of productivity, whereas strip-drill systems improved crop performance and rotational benefits under variable climatic conditions. Full article

The aim of this work was to evaluate the compositional, functional, antioxidant, thermal, and structural properties of faba bean flour (FBF) and a faba bean protein concentrate (FBC) elaborated by a sustainable dry fractionation method. Proximate composition was determined by analyzing the content of moisture, protein, lipids, ash, total dietary fiber, starch, and available carbohydrates. A methanolic extract was used to analyze total polyphenols and antioxidant capacity using complementary methods. The fatty acid profile was determined by gas chromatography. Techno-functional properties were assayed, determining water-holding capacity (WHC), oil absorption capacity (OAC), and retention capacity of different solvents (SRC), water activity, pH, and titratable acidity. Structural and thermal properties were studied by FTIR and DSC. The dry method produces a concentrate with a low quantity of starch (2.5 vs. 25.6%) and carbohydrates and higher amounts of proteins (61.14 vs. 23.61%). Lipids, mainly mono and polyunsaturated ones, and polyphenols with high antioxidant activity. FBC absorbed a greater proportion of lactic acid, likely due to its higher acidity, and showed higher oil absorption, but retained less water compared to FBF. FTIR and DSC results suggested that the heat-treated proteins (in FBC) exhibited some degree of protein denaturation, unlike the FBF proteins. These findings highlight the potential of dry-fractionated faba bean concentrate as a sustainable and functional food ingredient, particularly for products aimed at improving nutritional quality. Its enhanced antioxidant profile, favorable lipid composition and unique techno-functional properties make it a promising alternative for developing plant-based foods. Full article

Managing tillage intensity and diversifying crop rotation are important sustainability levers for conservation agriculture (CA) with the potential to enhance crop resilience, resource efficiency, and yield stability. Accordingly, this study aimed to determine the effect of reduced tillage intensities and cereal–legume rotation systems on the agronomic and physiological performance of rainfed durum wheat grown under Mediterranean semi-arid conditions. To this end, a two cropping seasons field experiment was conducted in northeast Tunisia where the combined effects of two reduced tillage intensities (minimum and no-tillage; MT and NT) and two legume-based crop rotation systems (biennial and triennial; B and T) were compared to the more traditional conventionally tilled monocropping system (CT and M). Crop rotation, particularly when integrated with no-tillage (NT), significantly improved wheat development and grain yield, along with key yield attributes such as thousand-kernel weight and spike density. The interaction between tillage and crop sequence was highly influential; for instance, the NT × T (no-tillage × triennial rotation) combination achieved the highest grain yields (240 and 236 g m⁻² in 2020–2021 and 2021–2022, respectively), while the CT × M (conventional tillage × monoculture) interaction resulted in the lowest productivity (143 and 135 g m⁻²). Physiologically, the integration of reduced tillage and legume–cereal rotations optimized the photosynthetic apparatus, as evidenced by significantly improved chlorophyll fluorescence parameters. However, a prominent trade-off was identified: while NT × T maximized productivity, conventional tillage (CT) maintained superior grain protein (18.6%) and gluten concentrations, indicating a nitrogen dilution effect in high-yielding conservation systems. These results demonstrate that while no-tillage and triennial rotations (faba bean–wheat–barley) are robust strategies for climate-resilient yields in semi-arid environments, they must be coupled with optimized nitrogen management to offset quality declines. Consequently, this study establishes the NT × T interaction as a superior model for sustainable rainfed farming, provided that nutrient synchronization is addressed to ensure nutritional security under increasingly unpredictable Mediterranean climates. Full article

Cadmium (Cd) contamination, through induction of oxidative stress, severely impairs plant growth. Using primary roots of Vicia faba, we investigated how a 24 h incubation in CdCl₂ solution (175 µM) affects mitotic progression in meristems and assessed whether thyme essential oil (TO; 0.03%, v/v), as a natural antioxidant, can protect proliferating cells during simultaneous Cd exposure. Cd strongly inhibited root growth, reduced mitotic index tenfold (to 0.6%), induced chromatin condensation, decreased CDKA protein levels and CycB transcripts and proteins, caused pronounced microtubule bundling and alterations in their arrangement, disorganization of actin filaments, and disturbances in histone H3 phosphorylation (H3T3Ph, H3S10Ph). TO led to a partial recovery of mitotic index (to ~50% of the control), normalization of chromosome condensation, maintenance of cell-cycle regulators at near-control levels, preservation of proper cytoskeletal organization, and restoration of the correct H3 phosphorylation pattern. This enabled cells to progress from metaphase to anaphase and maintain phase proportions close to the control, resulting in normal root growth. These findings indicate that TO protects the mitotic cellular environment against Cd-induced disturbances. To the best of our knowledge, this is the first evidence that TO safeguards the plant mitotic apparatus under Cd stress, highlighting its potential as a natural bioprotective agent supporting plant growth. Full article

Citrulline (CIT), a natural non-protein amino acid and nitric oxide (NO) precursor, plays a vital role in plant physiological regulation. Its use as an eco-friendly biostimulant aligns with global efforts to reduce dependence on synthetic agrochemicals and strengthen sustainable crop production systems. This study represents the first report investigating the effects of exogenous citrulline (0, 0.5, and 1 mM) as a biostimulant/eustressor in two faba bean (Vicia faba) cultivars (Giza 843 and Sakha 1) and the first report to evaluate the variety and dose-dependent responses to foliar CIT application. The morphological, biochemical, and antioxidant responses were assessed. CIT significantly improved several growth and yield attributes in a cultivar-dependent manner, with Giza 843 performing best at 1 mM and Sakha 1 showing optimal shoot performance at 0.5 mM. CIT increased H₂O₂ levels, flavonoids, and catalase activity, which modulate the response mechanisms of treated plants of two varieties of faba bean. In contrast to Giza 843, Sakha 1 increased proline and the activities of peroxidase and ascorbate peroxidase, which is parallel with decreasing soluble sugars and proteins in response to CIT application. These results showed that Sakha 1 had more effective defense mechanisms than Giza 843. These findings demonstrate that CIT at an optimal dose is a promising, eco-friendly biostimulant. It may be suitable to integrate into sustainable crop management programs to enhance crop resilience and productivity. Full article

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm⁻¹ for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation. Full article

The heating of plant proteins at high temperatures is often associated with phase separation due to the aggregation of protein fractions, resulting in weak or discontinuous gels in liquid processing systems. This study examined the high-temperature gelation behaviour of commercial yellow pea, faba bean, and mungbean protein isolates and evaluated how different levels of dry-fractionated starch substitution tailor viscosity development and final gel strength. To characterise structural changes during heating, pasting behaviour was evaluated at 95 °C and 120 °C using a high-temperature Rapid Visco Analyser, while gel strength, temperature-ramp rheology, and thermal transitions were measured using a texture analyser, rheometer, and Differential Scanning Calorimetry. At 95 °C, all systems showed controlled pasting behaviour, with yellow pea exhibiting moderate viscosity development and clear recovery during cooling, mungbean generating the highest peak viscosity, and faba bean forming the strongest elastic network and gel structure. At 120 °C, yellow pea showed reduced stability, whereas faba bean and mungbean retained higher viscosity during heating. Starch addition improved the viscosity stability and gel strength across all proteins by limiting excessive aggregation and supporting network formation. These findings clarify how protein type and starch substitution affect high-temperature gelation, supporting the development of a heat-stable, clean-label plant-based gel system. Full article

Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage 1 and a traditional yogurt culture, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus, in Stage 2. This method was applied to solutions of 9% soy, pea, chickpea, mung bean, faba bean, rice, barley-rice, and hemp proteins. Volatile profiles were analyzed via Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) and sensory evaluation before and after fermentation. The two-stage fermentation resulted in significant deodorization, with 95–99% reduction in key odorants such as hexanal, 2-pentylfuran, methoxypyrazines, and sulfur compounds across all proteins. The sequential approach significantly outperformed a one-stage fermentation. Allulose enhanced L. plantarum activity while strawberry preserves supported traditional yogurt culture performance. Non-fermentable additives such as pectin, xanthan gum, and oil had minimal effects on volatiles. The proposed fermentation method offers an effective, scalable, and clean-label solution for mitigating off-odors in plant-based proteins. By leveraging microbial metabolism and formulation synergies, this strategy provides a foundation for developing more palatable plant-based dairy alternatives. Full article

Modulating the characteristics of pulse protein gels provides opportunities for creating gelled products with unique structures and textures. This work investigates the effects of acidification (pH of 6.3–6.6, 5.5, 4.5), calcium addition (0–30 mg Ca/g protein), and process type (nonthermal vs. thermal) on the structural characteristics of gels made from pea, lentil, and faba bean protein concentrates. Protein concentrate suspensions were processed under conditions that lead to gel formation, either by high-pressure processing (HPP) at 600 MPa, 5 °C for 4 min, or thermal processing at 95 °C for 15 min. The resulting gels were evaluated for rheological properties, texture, water holding capacity, and structure. Both acidification and calcium addition increased protein aggregation due to reduced electrostatic repulsion among protein molecules. Acidification increased the strength of both HPP- and thermally induced gels, while the effect of calcium addition depended on pH and process type. Generally, HPP-induced gels had lower mechanical strength than thermally induced gels, but certain combinations of acidification and calcium addition produced HPP-induced gels stronger than their thermally induced counterparts. These results demonstrate how the structure and mechanical properties of pulse protein gels can be customized through a combination of acidification, calcium addition, and processing. This approach can be used as a foundation for the development of plant protein-based foods of desired structure and texture. Full article

This study investigated the influence of particle size and Rhizopus species on the fermentability, structure, and functionality of faba bean (Vicia faba L.) during controlled solid-state fermentation. Split seeds, coarse particles, and 1000–2000 µm fractions were fermented with either R. oryzae or R. oligosporus. Analyses included compositional profiling, SDS-PAGE, FTIR, DPPH antioxidant activity, phytic acid quantification, and rheological yield stress measurements. Particle size strongly affected mycelial growth and matrix structure: coarse particles supported more uniform mycelial networks, particularly with R. oryzae. After 48 h of fermentation, total protein and phytic acid contents remained largely unchanged; however, SDS-PAGE and FTIR results indicated proteolysis and alterations in secondary structure, accompanied by higher antioxidant activity. Rheological data showed significant species–particle size interactions influencing yield stress, with R. oligosporus-fermented samples exhibiting higher yield stress than those fermented with R. oryzae. Overall, these findings demonstrate that optimising particle size and fungal strain combinations can enhance the structural and functional characteristics of fermented faba bean. Full article

Sustainability of animal production requires reducing reliance on soybean meal by identifying viable alternative protein sources. Within the framework of the Italian Agritech National Research Center, seven Italian research groups collaborated to evaluate unconventional feed ingredients and their effects on animal performance and product quality. Alternative legume seeds (peas, chickpeas, faba bean, and lupins) can partially or completely replace soybean meal without impairing productivity, while enhancing product health value and shelf-life through bioactive compounds. Microalgae (Chlorella, Spirulina) improved carotenoid content, antioxidant activity, fatty acid profile, and cholesterol levels in poultry products, with limited effects in pigs. Insects supported optimal growth in fish at 25–30% inclusion, whereas maximum recommended levels are 15% in broilers and 24% in laying hens to sustain growth, egg production, and quality. Camelina by-products are suitable for poultry diets at up to 5–10%, beyond which performance declines. Whole-plant soybean silage, tef (Eragrostis tef), and triticale–lupin intercropping represent promising protein-rich resources for ruminants, provided diets maintain balanced protein-to-energy ratios, adequate fibre characteristics, and appropriate harvest timing under drought-prone conditions. Collectively, these findings highlight the potential of diverse protein sources to improve the sustainability of livestock systems while preserving productivity and enhancing the nutritional quality of animal-derived foods. Full article