Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Abstract

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

“…Extrusion is a versatile, high-temperature–short-time technology that allows the production of fully cooked, low-moisture, and shelf-stable food products [ 1 , 2 ]. Nowadays, extrusion is one of the most interesting technological processes used by the food industry for the fabrication of a variety of food products since this technology is suitable for the development of value-added products, from pulses and other grains, including gluten-free snacks, with functional properties, high nutritional value, and attractive organoleptic characteristics [ 3 , 4 , 5 , 6 ]. This is relevant as snack-type products have currently become a significant part of the diet of many people around the world, particularly children, and these food products represent an excellent vehicle to improve consumer’s health.…”

Volatile Compounds in Pulses: A Review

“…Pulses ( Fabaceae ) are an interesting alternative to animal proteins. They are rich in proteins, unsaturated fatty acids, and bioactive compounds and thus present nutritional and environmental benefits [ 1 , 2 , 3 , 4 , 5 ]. Moreover, they offer functional properties for food applications [ 2 , 3 ].…”

Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism

“…It is important to know that the traditional Japanese diet contains about 420 protease inhibitor units/day. It has been reported as well as that consumption of purified protease inhibitor at 25–800 CIU per day during a period of 12 weeks promoted protective effects against cancer disease development and a dose over 2000 CIU/day did not cause health problem in human ( Pedrosa et al, 2021 ; Muzquiz et al, 2012 ; Carbonaro, 2011 ; Singh et al, 2017 ). It has been also reported that a diet with 1% sodium phytate added can control hypercholestrolaemia and atherosclerosis and it can reduce the risk of colon cancer in the same time it can improve irritable bowel syndrome ( Barman et al, 2018 ; Schlemmer et al, 2009 ).…”