A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

Legume Science, Journal Year: 2024, Volume and Issue: 6(4)

Published: Sept. 26, 2024

ABSTRACT Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become sustainable eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality safety. Legume‐based polysaccharides proteins cost‐effective materials use as an alternative synthetic materials. Additionally, legume‐based edible coatings gluten free acceptable consumers dietary restrictions derived from nonplant sources. Their further extends economic significance legumes. The physicochemical properties these may vary based on several factors including composition film, conditions processing, additives used. hold ability enhance food items by acting barriers against oxygen, moisture, solute transfer. Also, they can aid maintaining value, flavor, sensory qualities products. Incorporation bioactive compounds, such antioxidants antimicrobials, into enhances their functionality preservation. This article provides in‐depth review current state research coatings, focusing development, physical mechanical properties, applications preservation, future scope.

Language: Английский

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Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 295, P. 139578 - 139578

Published: Jan. 8, 2025

Language: Английский

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Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111131 - 111131

Published: Jan. 1, 2025

Language: Английский

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Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 103945 - 103945

Published: Feb. 1, 2025

Language: Английский

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Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116250 - 116250

Published: March 1, 2025

Language: Английский

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Strategies to overcome nutritional and technological limitations of pulse proteins

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100624 - 100624

Published: March 1, 2025

Language: Английский

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Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 17

Published: April 11, 2025

Language: Английский

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High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117795 - 117795

Published: April 1, 2025

Language: Английский

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Cowpeas for sustainable agriculture and nutrition security: an overview of their nutritional quality and agroeconomic advantages

Discover Food, Journal Year: 2025, Volume and Issue: 5(1)

Published: April 22, 2025

Abstract Cowpeas play a crucial role in sustainable agriculture and nutrition security, particularly sub-Saharan Africa South Asia, where they serve as vital food source for millions. Cowpea grains are rich proteins (20–30%), complex carbohydrates, vitamins, minerals phenolics, making them an excellent dietary choice promoting health. Overall, can addressing global nutritional challenges. Their low-fat, gluten-free cholesterol-free attributes, along with disease-preventive properties, further enhance their value ingredient. Agronomically, cowpeas require minimal agricultural inputs, exhibit high drought heat tolerance possess substantial nitrogen-fixing capabilities, allowing to thrive on marginal lands without significant reliance fertilisers. Furthermore, eco-friendly cultivation drastically reduce greenhouse gas emissions compared animal protein sources. This comprehensive overview examines the benefits of agroeconomic advantages, emphasising potential contribute food/nutrition security practices.

Language: Английский

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Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1626 - 1626

Published: May 4, 2025

The aim of this review is to provide a comprehensive overview protein extraction from legume sources, with focus on both conventional and emerging techniques. Particular attention given the impact innovative methods functionality, key factor for food applications. Due their nutritional profile techno-functional properties, legumes are increasingly regarded as promising alternatives animal-based sources in industry. Traditional methods, such alkaline acidic extraction, discussed compared novel approaches including enzymatic ultrasound-assisted (UAE), microwave-assisted (MAE), ohmic heating (OH), subcritical water (SWE), deep eutectic solvents (DES), dry fractionation. potential these technologies improve yield functionality critically assessed, alongside challenges scalability, cost-effectiveness, allergenicity. This also identifies current research gaps highlights opportunities innovation sustainable extraction. Therefore, contributes development more efficient, functional, ingredients production, highlighting role shaping future plant-based foods.

Language: Английский

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