Search Results (15)

Brewers’ spent grain (BSG) is a brewing by-product with potential as a sustainable protein source. However, its limited amino acid profile and weak gelation properties limit its use in plant-based yoghurt alternatives (YAs). This study evaluated the compositional and techno-functional properties of brewers’ spent grain protein isolate (BSGI), pea protein isolate (PPI), mung bean protein isolate (MBP), and chickpea protein concentrate (CPC), and investigated their suitability in fermented YAs. BSGI was deficient in lysine, while PPI and MBP were limited in sulfur amino acids, highlighting the potential nutritional complementarity of cereal-legume protein blends. BSGI was blended with each legume ingredient at a fixed 50:50 ratio and fermented to a pH of 4.5 using a Streptococcus thermophilus culture. All YAs contained over 3.0% protein and showed improved indispensable amino acid profiles. The BSGI + MBP blend demonstrated the highest water retention, firmness, consistency, and rheological strength, followed by BSGI + PPI, whereas BSGI + CPC had the weakest gel structure. These formulation-level differences cannot be attributed solely to the intrinsic functionality of the individual protein ingredients, as protein content and non-protein components, particularly dietary fibre, differed among formulations. Overall, BSGI shows potential for incorporation into mixed plant-protein YAs and supports further optimisation of sustainable cereal-legume protein systems. Full article

The increasing demand for sustainable and functional plant-based foods has driven interest in 3D food printing technologies, which require bioinks with tailored rheological and structural properties. This study investigated the effects of transglutaminase (TGase) on the structure–function relationships of plant protein bioinks from fava bean, mung bean, pea, and soybean. TNBS assays showed a dose-dependent increase in crosslinking (27.46–64.57%), with soybean and pea proteins exhibiting the highest reactivity (p < 0.05). ¹H-NMR confirmed protein-specific ε-(γ-glutamyl)lysine bond formation, and synchrotron FTIR revealed TGase-induced α-helix reduction and β-sheet enrichment, indicative of network formation across all proteins. SDS-PAGE analysis demonstrated TGase-mediated polymerization with high-molecular-weight aggregates, particularly pronounced in soybean, while SEM images revealed denser, more continuous protein networks compared to untreated samples. Rheological characterization showed enhanced viscoelasticity and shear-thinning behavior in all bioinks, supporting extrusion and post-printing stability. Textural analysis indicated improvements in hardness, springiness, cohesiveness, and chewiness across all proteins, with soybean and fava showing the most pronounced increases. These results demonstrate that TGase is a versatile tool for reinforcing plant protein networks, improving printability, structural integrity, and texture in 3D-printed foods, while highlighting protein-specific differences in response. 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

This study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea–mung bean composite textured protein (PMP). Single-factor experiments assessed the effects of MP addition amount (30–70%), screw speed (140–220 rpm), and extrusion temperature (140–180 °C) on the textural, physicochemical, and structural properties, followed by optimization using response surface methodology (RSM). MP addition amounts between 50% and 60% promoted higher surface hydrophobicity, a higher disulfide bond content, more ordered secondary structures, and a higher intrinsic fluorescence, accompanied by improved water- and oil-holding capacities, bulk density, and texturization degree (p < 0.05). Screw speeds of 160–180 rpm enhanced texturization and texture via increased shear and reduced residence time, whereas higher extrusion temperatures darkened the color (Maillard browning) and reduced texturization and the bulk density. RSM found that the optimal conditions were 53% MP, 160 rpm, and 150 °C, yielding a theoretical maximum texturization degree of 1.55, which was experimentally validated (1.53 ± 0.02). These findings support MP as an effective green moisture source to tailor the structure and functionality of pea-based high-moisture extrudates. Future work will integrate calibrated SME, sensory evaluation, and application testing in meat-analog formats. Full article

This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white and yolk components, with mung bean and wheat proteins showing the most promising sensory and visual qualities. Two preservation methods, thermal pasteurization (75–85 °C, 15–20 min) and gamma irradiation (2–5 kGy), were applied to extend shelf life while maintaining product quality. Thermal treatment at 75 °C for 15 min and gamma irradiation at 3.5 kGy were identified as optimal conditions, balancing sensory acceptability and microbial safety. Sensory evaluation by 100 untrained panelists revealed favorable scores for appearance, texture, and overall liking, without significant differences among selected formulations (p > 0.05). Accelerated shelf life testing and Q10 modeling predicted a shelf life of 188 days for thermally pasteurized eggs and 253 days (8.42 months) for gamma-irradiated eggs at 30 °C. These results demonstrate the feasibility of developing a consumer-acceptable, plant-based hard-boiled egg analogue with extended ambient shelf life. Full article

Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape. Full article

Carbon dioxide (CO₂) is the most abundant greenhouse gas (GHG) in the atmosphere and the substrate for the photosynthetic fixation of carbohydrates in plants. Increasing GHGs from anthropogenic emissions is warming the Earth’s atmospheric system at an alarming rate and changing its climate, which can affect photosynthesis and other biochemical reactions in crop plants favorably or unfavorably, depending on plant species. For the substrate role in plant carbon reduction reactions, CO₂ concentration ([CO₂]) in air potentially enhances photosynthesis. However, N uptake and availability for protein synthesis can be a potential limiting factor in enhanced biomass synthesis under enriched [CO₂] conditions across species. Legumes are C₃ plants and symbiotic N fixers and are expected to benefit from enhanced [CO₂] in the air. However, the concurrent increase in air temperatures with enhanced [CO₂] demands more detailed investigations on the effects of [CO₂] enhancement on grain legume growth and yield. In this article, we critically reviewed and presented the online literature on growth, phenology, photosynthetic rate, stomatal conductance, productivity, soil health, and insect behavior under elevated [CO₂] and temperature conditions. The review revealed that specific leaf weight, pod weight, and nodule number and weight increased significantly under elevated [CO₂] of up to 750 ppm. Under elevated [CO₂], two mechanisms that were affected were the photosynthesis rate (increased) and stomatal conductivity (decreased), which helped enhance water use efficiency in the C₃ legume plants to achieve higher yields. Exposure of legumes to elevated levels of [CO₂] when water stressed resulted in an increase of 58% in [CO₂] uptake, 73% in transpiration efficiency, and 41% in rubisco carboxylation and decreased stomatal conductance by 15–30%. The elevated [CO₂] enhanced the yields of soybean by 10–101%, peanut by 28–39%, mung bean by 20–28%, chickpea by 26–31%, and pigeon pea by 31–38% over ambient [CO₂]. However, seed nutritional qualities like protein, Zn, and Ca were significantly decreased. Increased soil temperatures stimulate microbial activity, spiking organic matter decomposition rates and nutrient release into the soil system. Elevated temperatures impact insect behavior through higher plant feeding rates, posing an enhanced risk of invasive pest attacks in legumes. However, further investigations on the potential interaction effects of elevated [CO₂] and temperatures and extreme climate events on growth, seed yields and nutritional qualities, soil health, and insect behavior are required to develop climate-resilient management practices through the development of novel genotypes, irrigation technologies, and fertilizer management for sustainable legume production systems. Full article

The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security. Full article

Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H₂O) g⁻¹, and canola had the highest oil-holding capacity of 2.8 g (oil) g⁻¹. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs. Full article

Pulses provide distinct health benefits due to their low fat content and high protein and fiber contents. Their grain production reaches approximately 93,210 × 10³ tons per year. Pulses benefit from the symbiosis with atmospheric N₂-fixing bacteria, which increases productivity and reduces the need for N fertilizers, thus contributing to mitigation of environmental impact mitigation. Additionally, the root region harbors a rich microbial community with multiple traits related to plant growth promotion, such as nutrient increase and tolerance enhancement to abiotic or biotic stresses. We reviewed the eight most common pulses accounting for almost 90% of world production: common beans, chickpeas, peas, cowpeas, mung beans, lentils, broad beans, and pigeon peas. We focused on updated information considering both single-rhizobial inoculation and co-inoculation with plant growth-promoting rhizobacteria. We found approximately 80 microbial taxa with PGPR traits, mainly Bacillus sp., B. subtilis, Pseudomonas sp., P. fluorescens, and arbuscular mycorrhizal fungi, and that contributed to improve plant growth and yield under different conditions. In addition, new data on root, nodule, rhizosphere, and seed microbiomes point to strategies that can be used to design new generations of biofertilizers, highlighting the importance of microorganisms for productive pulse systems. Full article

The legumes (Fabaceae family) are the second most important agricultural crop, both in terms of harvested area and total production. They are an important source of vegetable proteins and oils for human consumption. Non-thermal plasma (NTP) treatment is a new and effective method in surface microbial inactivation and seed stimulation useable in the agricultural and food industries. This review summarizes current information about characteristics of legume seeds and adult plants after NTP treatment in relation to the seed germination and seedling initial growth, surface microbial decontamination, seed wettability and metabolic activity in different plant growth stages. The information about 19 plant species in relation to the NTP treatment is summarized. Some important plant species as soybean (Glycine max), bean (Phaseolus vulgaris), mung bean (Vigna radiata), black gram (V. mungo), pea (Pisum sativum), lentil (Lens culinaris), peanut (Arachis hypogaea), alfalfa (Medicago sativa), and chickpea (Cicer aruetinum) are discussed. Likevise, some less common plant species i.g. blue lupine (Lupinus angustifolius), Egyptian clover (Trifolium alexandrinum), fenugreek (Trigonella foenum-graecum), and mimosa (Mimosa pudica, M. caesalpiniafolia) are mentioned too. Possible promising trends in the use of plasma as a seed pre-packaging technique, a reduction in phytotoxic diseases transmitted by seeds and the effect on reducing dormancy of hard seeds are also pointed out. Full article

Nonspecific lipid transfer proteins (nsLTPs) have been categorized as panallergens and display widespread occurrence across plant-kingdom. Present study, investigated B-cell epitopes for LTPs from chickpea, mung-bean, cowpea, pigeon-pea, and soybean via in silico methods. In-silico predicted regions were evaluated for epitope-conservancy and property-based peptide similarity search by different allergen databases. Additionally, the in-silico predicted regions were compared with the experimentally validated epitopes of peach-LTP. Sequence-homology studies showed that chickpea and mung-bean LTPs shared significant homology, i.e., >70% and >60%, respectively, with other LTP allergens from lentil, garden-pea, peanut, etc. Phylogenetic-analysis also showed chickpea and mung-bean LTPs to be closely related to allergenic LTPs from lentil and peanut, respectively. Epitope-conservation analysis showed that two of the predicted B-cell epitopic regions in chickpea and mung-bean LTPs were also conserved in other allergenic LTPs from peach, peanut, garden-pea, lentil, and green-bean, and might serve as conserved B-cell epitopes of the LTP protein family. Property-distance index values for chickpea and mung-bean LTPs also showed that most of the epitopes shared similarity with the reported allergens like-lentil, peanut, apple, plum, tomato, etc. Present findings, may be explored for identification of probable allergenicity of novel LTPs, on the basis of the reported conserved B-cell epitopes, responsible for potential cross-reactivity. Full article

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization. Full article

Values for the digestible indispensable amino acid score (DIAAS) of a protein are based on true ileal amino acid (AA) digestibility values obtained in adult humans or in the growing pig as an animal model. An experiment was conducted using growing pigs to determine the true ileal digestibility (TID) values of AA in six cooked Chinese pulses (kidney bean, mung bean, adzuki bean, broad beans, peas and chickpeas). Each pulse was included in a diet as the only source of crude protein (CP). An N-free diet was given to allow determination of gut endogenous AA losses. Seven growing pigs each fitted with a T-cannula at the terminal ileum were allotted to a 7 by 6 incomplete Latin square with seven diets and six 7-d periods. The true digestibility values % for the total indispensable AA were higher (p < 0.001) for broad beans (87.3 ± 2.98) and lower (p < 0.001) for kidney bean (73.3 ± 4.84) than for the other pulses. For the older child (over 3 years), adolescent and adult, the DIAAS (%) was 88 for kidney bean, 86 for mung bean, 76 for chickpeas, 68 for peas, 64 for adzuki bean and 60 for broad beans. Full article

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterparts. To overcome these challenges, this paper explores the high pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for plant-based yogurts. Using mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) proteins as examples, this work compared the viscosity and viscoelastic properties of high pressure-structured (600 MPa, 5 min, 5 °C) 12% (w/w) plant protein gels without, and with 5% (w/w) sunflower oil (SO) to commercial plain skim and whole milk Greek yogurts and discussed the feasibility of using HPP to develop plant-based yogurts. HPP formed viscoelastic gels (G’ > G’’) for all plant protein samples with comparable gel strength (G’~10²–10³ Pa; tan δ~0.2–0.3) to commercial dairy yogurts. The plant protein gel strength decreased in the order: CP~CPSO~LP~LPSO > MBSO~PPSO~FB~FBSO > PP >> MB. Modest addition of sunflower oil led to little change in viscoelastic properties for all plant protein samples except for MB and PP, where gel strength increased with incorporated oil. The emulsion gels were also more viscous than the hydrogels. Nonetheless, the viscosity of the plant protein gels was similar to the dairy yogurts. Finally, a process involving separate biotransformation for optimized flavor production and high pressure processing for consistent texture generation was proposed. This could lead to high protein plant-based yogurt products with desirable texture, flavor, and nutrition. Full article