Water lentil, commonly known as duckweed, is an aquatic plant with great agronomic potential, as it can double its biomass in less than 24 h and contains up to 45% leaf proteins on a dry matter basis. However, extracting proteins from leaves is an ar...
Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this...
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand...
Water lentil (Duckweed), an emerging protein source, is a small floating aquatic plant with agronomic and compositional characteristics rendering it a potential source of bioactive peptides. However, enzymatic hydrolysis of duckweeds has only been ca...
Background: The growing demand for sustainable and nutrient-rich food has drawn attention to aquatic plants, particularly those of the Lemnoideae subfamily, commonly known as duckweed. These fast-growing plants are rich in high-quality protein and of...
The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplem...
Lentil plays an important role for food and nutritional security. It is a sustainable source of protein, zinc, iron, prebiotic carbohydrates, and diverse health-promoting nutrients. This crop is widely cultivated in semi-arid marginal areas and expos...
The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteo...
Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheolog...
High temperature and water deficit are among the major limitations reducing lentil (Lens culinaris Medik.) yield in many growing regions. In addition, increasing atmospheric vapor pressure deficit (VPD) due to global warming causes a severe challenge...
This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of oil-in-water (O/W) emulsions using a simplex-centroid mixture design. The aim was to check wheth...
Lentil (Lens culinaris Medik.) is a resilient annual herb belonging to the Fabaceae family. Known for their ability to fix atmospheric nitrogen in symbiosis with rhizobia, lentils demonstrate moderate drought tolerance. Legumes are key crops in susta...
The demand for high-quality plant protein products is increasing and the aim of this work was to evaluate the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. A series o...
The water footprint (WF) of crop production is a friendly approach for the analysis of water resource consumption in agricultural production systems. This study assessed the inter-annual variability of the total WF of three types of main crops, namel...
Numerous studies have shown that replacing a portion of beef with plant-based foods in daily diets of high-income nations can improve health, nutrition, and environmental consequences globally. Pulses are one of the major plant-based protein foods sh...
Lentil (Lens culinaris Medik) is an important component of the human diet due to its high mineral and protein contents. Abiotic stresses, i.e., drought, decreases plant growth and yield. Drought causes the synthesis of reactive oxygen species, which...
This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated se...
This study explores for the first time the impact of a 6-day germination process on the structure (FTIR), antioxidant activity, nutritional/safety attributes (ACE-I inhibitory activity, digestibility, and cytotoxicity), and functional properties of f...
Climate change has significantly exacerbated the effects of abiotic stresses, particularly high temperatures and drought stresses. This study aims to uncover the mechanisms underlying heat and drought tolerance in lentil accessions. To achieve this o...
The use of agro-industrial by-products and processing residues, which are rich in carbohydrates, proteins, and lipids, in the production of lipases allows the sustainable use of these residues, reducing environmental impacts. In this study, the immer...
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant prot...
Plant-based proteins are considered to be one of the most promising biodegradable polymers for green packaging materials. Despite this, the practical application of the proteins in the packaging industry on a large scale has yet to be achieved. In th...
The inclusion of protein in the regular human diet is important for the prevention of several chronic diseases. In the search for novel alternative protein sources, plant-based proteins are widely explored from a sustainable and ecological point of v...
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....
Lentil is an important grain legume crop which is mostly grown on marginal soils that hamper its productivity. Improvement of salt tolerance in lentils is considered to be a useful strategy of utilizing salt-affected lands in an economic manner. This...
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control...
Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid prof...
Legumes, including lentil, are a valuable source of carbohydrates, fiber, protein and vitamins and minerals. Their nutritional characteristics have been associated with a reduction in the incidence of various cancers, HDL cholesterol, type 2 diabetes...
The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, ch...
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&nda...
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food produc...
This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a m...
Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legum...
Inflammation and cancer are diseases caused by genetic and environmental factors as well as altered microbiota. Diet plays a role, with leguminous such as beans (Phaseolus vulgaris, Vicia faba), chickpeas (Cicer arietinum), lentils (Lens culinaris),...
Essential amino acids and essential fatty acids are vital nutrients that must be obtained from the diet. However, traditional sources face limitations amid increasing global food security and sustainability challenges. This study aims to evaluate the...
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The method for determining glyphosate (NPG) and its metabolite AMPA (aminomethyl phosphonic acid) in solid food samples using UAE-SLM-HPLC–PDA technique was developed. Firstly, ultrasonic-assisted solvent extraction (UAE) and protein precipitat...
30 September 2025
Lunasin is a peptide found in the soybean albumin 2S subunit, which has important bioactivities, such as anticancer and antioxidant. Recently, peptides similar to soybean lunasin have been reported in other cereal and legume seeds; for this reason, i...
Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eyed pea (BEP), green split pea (GSP), red lentil (RL), and pinto bean (P...
Sustainability is becoming increasingly important in the world we live in, because of the rapid global population growth and climate change (drought, extreme temperature fluctuations). People in developing countries need more sustainable protein sour...