Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada

Espinosa, María E. Rodríguez; Guevara-Oquendo, Víctor H.; Newkirk, Rex W.; Yu, Peiqiang

doi:10.1016/j.anifeedsci.2020.114681

Cited by 17 publications

(12 citation statements)

References 33 publications

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“…This indicates a more continuous propagation of lipid oxidation mechanism due to microwave treatment. The advantage of microwave heating relies on the modification of protein complexes in a fast way, yet the scarce uniformity of heat distribution can make the upscaling more complicated than conventional heating processing (Espinosa et al, 2020). High-pressure homogenization increased solubility (from 35% to 99% at neutral pH) and foaming capacity (from 91% to 260%) and reduced protein emulsifying properties.…”

Section: Physical Treatmentsmentioning

confidence: 99%

“…Thermal pretreatments can be applied to degrade thermolabile antinutrients and to inactivate the endogenous enzymes originally contained in the faba beans (e.g., lipoxygenase, peroxidase, and peroxygenase), which can trigger the generation of undesirable “beany flavor” from the oxidation of fatty acids such as linoleic and linolenic acids (Espinosa et al, 2020; Jiang et al, 2016; Revilla, 2015). Jiang et al (2016) proposed microwave heating for pretreatment of faba bean seeds as a suitable step to reduce unpleasant “beany flavor” if compared with untreated beans.…”

Section: Preprocessing Operationsmentioning

confidence: 99%

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How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

Boukid¹,

Castellari

2022

eFood

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Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application of faba bean proteins is still limited due to their low functional properties. Several processing technologies were used to enhance these features starting with the selection of the appropriate pretreatments to favorize protein extractability and to ensure their safety by removing/degrading the antinutritional factors; extraction methods (dry fractionation or wet extraction) and posttreatments to produce multifunctional protein ingredients. In this frame, this review aims to provide a better understanding of the production chain of faba proteins and discuss the impact of processing on protein characteristics based on a recent critical compilation of scientific literature. The different processing applied to faba proteins impacted different degrees of nutritional, functional, sensory, and biological properties. Depending on the final food product, a combination of technologies can be designed to meet specific properties. It must be kept in mind that besides quality, price, sustainability, and scaling up feasibility are relevant factors to consider in the selection of processing.

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Section: Physical Treatmentsmentioning

confidence: 99%

Section: Preprocessing Operationsmentioning

confidence: 99%

How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

Boukid¹,

Castellari

2022

eFood

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“…Relative to the preprocessing methods used, selective breeding may be the most effective method in reducing or removing (Espinosa et al, 2020). The use of a robust molecular marker is available for marker-assisted breeding to reduce the vicine and convicine contents of FB seeds (Khazaei, Purves, et al, 2019;Robinson et al, 2019).…”

Section: Reducing the Anfs Content Of Faba Bean Seedsmentioning

confidence: 99%

“…The intestinal availability of rumen undegradable protein (IARUP), protein efficiency ratio (PER), rumen available energy (PDIE), and rumen available nitrogen (PDIN) are the critical parameters for determining the biological value of grain legumes (Eckert et al., 2019 ; Micek et al., 2015 ). In ruminants, the IARUP and PDIN from raw FB seeds ranged from 0.662 to 0.777 (Benchaar et al., 1994 ; Espinosa et al., 2020 ) and from 0.191 to 0.197 (Micek et al., 2015 ), respectively, while PER ranged from 2.40 to 2.86 for nonruminants (Eckert et al., 2019 ; Khalil & Mansour, 1995 ). The BV and PDIE of raw FB seeds were 0.630 and 0.114, respectively (Eckert et al., 2019 ; Micek et al., 2015 ).…”

Section: Biological Evaluation Of the Faba Beanmentioning

confidence: 99%

“…Relative to the preprocessing methods used, selective breeding may be the most effective method in reducing or removing the ANFs of FB seeds (Warsame et al., 2018 ). The tannin content of three FB varieties with low tannin content (Snowbird, CDC Snowdrop, and CDC 219–16) were only average 11.9% of three varieties with normal tannin content (CDC Fatima, 346–10, and CDC SSNS‐1) (Espinosa et al., 2020 ). The use of a robust molecular marker is available for marker‐assisted breeding to reduce the vicine and convicine contents of FB seeds (Khazaei, Purves, et al., 2019 ; Robinson et al., 2019 ).…”

Section: Improving the Utilization Efficiency Of Faba Bean Seeds In Livestock Feedsmentioning

confidence: 99%

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Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

Zhu

Liu

Yan

et al. 2021

Food Science & Nutrition

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A review of nutritional profile and processing of faba bean (Vicia faba L.)

et al. 2021

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Faba bean (Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the main producers of faba beans. In recent years, interest has been growing in health and nutritional benefits of faba beans and developments of different foods enriched with biomolecules with improved functionality, nutrition value, and health benefits. Faba beans are rich source of lysine rich proteins, carbohydrate, minerals, vitamins, and numerous bioactive compounds. It is also a good source of l‐3,4‐dihydroxyphenylalanine (L‐DOPA), which is a precursor of dopamine and can be potentially utilized for Parkinson's disease treatment. The seeds of faba beans can be consumed dry, roasted, soaked, cooked, frozen, or canned. However, a number of antinutritional factors such as phytic acid, trypsin inhibitors, saponins, vicin and convicine (favism‐inducing compounds), lectins, and condensed tannins negatively affect the biological value of faba beans resulting in its underutilization. For expanding the utilization of faba beans in human nutrition, the removal of these antinutrients is necessary. A number of methods including dehulling, soaking, germination, fermentation, and heat processing (cooking, boiling, extrusion, and autocalving) have been used individually or in combination to eliminate or destroy the antinutritional factors in faba beans. This comprehensive review covers global production, nutritional profile, and processing of faba beans and its utilization in various product developments.

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Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada

Cited by 17 publications

References 33 publications

How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

A review of nutritional profile and processing of faba bean (Vicia faba L.)

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