A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Abstract

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

“…These values are in line with results previously reported. 4 The macronutrient composition of PC (yield of 44.7 ± 1.2%) is the most similar to the one of the original PF. The starch and protein content slightly increased which can be explained by seed coat removal, compound leaching, and/or concentration of the cells during soaking, cooking, and wet sieving to isolate cells that predominantly contained starch and protein.…”

“…3 Besides, peas contain a relatively high amount of protein (20–25% on dry a basis), but are also rich in starch, micronutrients, and bioactives such as phenolic acids. 4 The main pea proteins are the salt-soluble globulins (55–80%) and water-soluble albumins (18–25%). 3 Therefore, the aim of this study was twofold.…”

Identification of QTLs associated with seed protein concentration in two diverse recombinant inbred line populations of pea

“…However, pea seeds are low in sulfur-containing amino acids methionine and cysteine ( Stone et al., 2015 ). The physicochemical properties of pea protein combined with its availability, affordability, and sustainable production practices make it an attractive ingredient in various food and feed applications ( Shanthakumar et al., 2022 ; Wu et al., 2023 ). The use of pea protein in food products has gained immense popularity in recent years, especially among consumers looking for plant-based protein sources.…”

Spatial Distribution of Soil Macroelements, Their Uptake by Plants, and Green Pea Yield under Strip-Till Technology

“…Some steps have been taken to test the responses of soybeans, chickpeas, and peas for dry seeds to reduce tillage [8,18,19], but little information can be found on the reaction of green peas on such technology. The growing demand for green peas as a special food for diabetics, people with celiac disease, and vegans, or simply as food with high nutritional values [20], may result in an increase in interest in growing it as a field plant using modern cultivation systems, such as strip-tilling.…”