An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review

Hou, Dianzhi; Feng, Qiqian; Tang, Jian; Shen, Qun; Zhou, Sumei

doi:10.1080/10408398.2022.2105303

Cited by 15 publications

(12 citation statements)

References 159 publications

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“…Legume seed coats contain structural proteins such as proteoglycans and glycoproteins in the cell wall, which are used for the aggregation and expansion of cells during growth [ 5 ]. Minor amounts of starch were present in the lentil hulls (0.13 g/100 g, Table 1 ), which was in accordance with the literature that points out that the starch content in lentil hulls is below 10% [ 24 ].…”

Section: Resultssupporting

confidence: 89%

“…Properly increasing dietary fiber intake can increase gastrointestinal motility, improve the abundance of the beneficial gut microbiota and promote the production of short-chain fatty acids so as to prevent gastrointestinal or related diseases [ 5 ]. The results of previous studies revealed that only 3.05%, 3.09%, 4.37% and 2.82% of the TDF in the seed coats of mung bean, fava bean, lentil and pea, respectively, was soluble [ 24 ]. This was in agreement with our results, which showed insoluble non-starch polysaccharides as the most abundant dietary fiber components in the red lentil hulls (IDF, 69.3 g/100 g DW) with minor amounts of soluble non-starch polysaccharides (HMW-SDF, 9.11 g/100 g DW, Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

et al. 2022

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In this study, the comprehensive chemical characterization of red lentil hulls obtained from the industrial production of football and split lentils was described. The lentil hulls were rich in dietary fiber (78.43 g/100 g dry weight with an insoluble to soluble fiber ratio of 4:1) and polyphenols (49.3 mg GAE/g dry weight, of which 55% was bound phenolics), which revealed the suitability of this lentil by-product as a source of bioactive compounds with recognized antioxidant and prebiotic properties. The release of oligosaccharides and phenolic compounds was accomplished by enzymatic hydrolysis, microwave treatment and a combination of both technologies. The key role played by the selection of a suitable enzymatic preparation was highlighted to maximize the yield of bioactive compounds and the functional properties of the lentil hull hydrolysates. Out of seven commercial preparations, the one with the most potential for use in a commercial context was Pectinex® Ultra Tropical, which produced the highest yields of oligosaccharides (14 g/100 g lentil hull weight) and free phenolics (45.5 mg GAE/100 g lentil hull weight) and delivered a four-fold increase in terms of the original antioxidant activity. Finally, this enzyme was selected to analyze the effect of a microwave-assisted extraction pretreatment on the yield of enzymatic hydrolysis and the content of free phenolic compounds and oligosaccharides. The integrated microwave and enzymatic hydrolysis method, although it increased the solubilization yield of the lentil hulls (from 25% to 34%), it slightly decreased the content of oligosaccharides and proanthocyanidins and reduced the antioxidant activity. Therefore, the enzymatic hydrolysis treatment alone was more suitable for producing a lentil hull hydrolysate enriched in potential prebiotics and antioxidant compounds.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

et al. 2022

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“…17,47 In general, phenolic compounds can be typically divided into phenolic acids (hydroxycinnamic acids and hydroxybenzoic acids), flavonoids (flavonols, flavones, flavanols, flavanones, flavanonols, anthocyanidins, and isoflavones), tannins, stilbenes, lignans, and coumarins. 48 Phenolic acid and flavonoid contents of oats are about 243 mg kg −1 –427.41 mg kg −1 and 58.13 mg kg −1 –71.61 mg kg −1 . In oats, hydroxybenzoic acids mainly include protocatechuic, syringic, vanillic, p -hydroxybenzoic and gallic acids, while the hydroxycinnamic acids consist of ferulic, p -coumaric, o -coumaric, caffeic and sinapic acids.…”

Section: Phytochemicals In Oatsmentioning

confidence: 99%

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

et al. 2023

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“…57 Despite a low lipid content of mung bean seeds, the quality of protein may be affected by saponification of lipid with alkali solutions during wet treatment; thus, proper defatting could be performed. 28,58 Germination is another pre-treatment method that may increase the protein content of mung bean. A study by Masood et al 59 revealed that the protein content in mung bean increased with the prolongation of germination time.…”

Section: Production Of Mbp Ingredientsmentioning

confidence: 99%

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Feng,

Niu,

Zhang

et al. 2023

J Sci Food Agric

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Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β‐conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant‐based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

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An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review

Cited by 15 publications

References 159 publications

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

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