Pulse By‐products

Luzardo‐Ocampo, Iván; Cuellar-Núñez, M. Liceth; Oomah, B. Dave; Loarca‐Piña, Guadalupe

doi:10.1002/9781119534167.ch3

Cited by 9 publications

(4 citation statements)

References 65 publications

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“…In fact, during food processing, from 5 to 25% of this production is wasted for several reasons: non-compliant beans (for density, size, or appearance), pods, leaves, or stems are discarded during the processing chain of fresh legumes ( 4 ). However, these by-products can still be a rich source of useful compounds, such as proteins, fibers, minerals, lipids, and phytochemicals ( 5 ). An option for the valorization of legume by-products is the extraction of valuable compounds, such as proteins.…”

Section: Introductionmentioning

confidence: 99%

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulations. The choice of the extraction technique is important to preserve the nutritional value of proteins since drastic conditions of pH and/or temperature could damage them. In this work, two mild extraction techniques (direct assisted extraction—DAE and enzymatic assisted extraction—EAE) were applied for protein extraction from legume by-products obtained from agro-industrial processes. The quality of proteins was evaluated considering protein integrity [SDS-PAGE, degree of hydrolysis (DH), free amino acid content, racemization degree] and nutritional features [amino acid score (AAS), digestibility]. Direct assisted extraction is the technique that has best preserved protein integrity (1–5% DH and free amino acid content <1%), The digestibility of proteins extracted with EAE is higher (no protein bands detected in SDS-PAGE) than with the one of DAE extracts, making this technique particularly suitable for those food and feed formulation were a high digestibility of proteins is required.

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Section: Introductionmentioning

confidence: 99%

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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“…Producing more pulses in the UK could therefore create opportunities for a variety of new industries and products from the waste during processing and manufacturing, furthering net zero aims by increasing economically viable side streams. Several studies have identified the potential to isolate nutrients such as proteins, fibres and fatty acids from this waste, that could be used as functional ingredients in food products to improve their nutritional value (Niño-Medina et al 2019, Luzardo-Ocampo et al 2020, Can Karaca and Nickerson 2022. This has the potential to create new market value for pulses by presenting a viable alternative market for harvests that do not meet food grade standards.…”

Section: Minimising Wastementioning

confidence: 99%

The contribution of pulses to net zero in the UK

Horril,

Maguire,

Ingram

2024

Environ. Res.: Food Syst.

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This paper takes a food systems perspective on the potential for increasing the consumption of locally-grown pulses to help achieve net zero UK agrifood. The UK agrifood sector is estimated to be responsible for a quarter of the UK’s greenhouse gas emissions, making it a priority sector for the UK’s net zero commitments. Pulses have been commonly identified as significant in driving emissions reduction throughout the value chain, whilst also delivering multiple co-benefits for biodiversity, soils, local economy and human health. Pulses can rely on nitrogen fixed from the atmosphere, thereby significantly lowering the requirement for applied nitrogen in the agricultural rotation to reduce the carbon costs of nitrogen fertiliser. They also provide a lower-carbon feed alternative to soy and could significantly reduce dietary emissions by supplementing protein in reduced meat diets. However, there are significant social, economic and technological barriers to increasing the production and consumption of pulses in the UK. Knowledge of growing pulses has dwindled, yields are not economically competitive, the infrastructure to support processing lacks investment, and consumer behaviour and preferences have shifted away from pulse-centric eating. Increasing the consumption of locally-sourced pulses in the UK will need a coordinated shift across the agrifood system. This paper explores how pulses currently contribute toward net zero, as well as the current barriers and future opportunities to increase net zero impact for each of the key activities and their associated stakeholders in the agrifood system: growers, processors and manufacturers, distributors, transportation and storage operators, consumers, and waste handlers. In so doing, the paper contributes to a field which tends to focus on the two ends of the value chain (production and consumption), whilst neglecting the ‘missing middle’ (what happens between the farm gate and the plate). In order to achieve this, the paper provides a topical review of recent research outputs from several fields, including agronomy, human geography, food science, nutrition and behavioural studies.

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“…In most current commercial operations, the side streams are not collected in a manner that ensures safety and quality required for them to be used in either food or other high‐value applications. Identifying and utilizing appropriate processing technologies would permit preservation of desired quality and functionality of the side streams (Luzardo‐Ocampo et al, 2020).…”

Section: Importance Of Valorizing Side Streamsmentioning

confidence: 99%

Utilizing side streams of pulse protein processing: A review

Ratnayake

Naguleswaran

2021

Legume Science

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Plant-based protein ingredients are gaining popularity among consumers for various reasons such as the increasing demand for high-protein diets, sustainability of the sources, and negative perceptions associated with animal proteins. Main source for plant proteins is pulses such as peas and beans. Pulse seeds contain up to 25% (w/w) protein, whereas nonprotein components are present in much higher proportions.Starch, fiber, and soluble material are generated as side streams of pulse protein manufacturing processes. These side streams, unless properly utilized, create both economic and environmental challenges. Therefore, the utilization of process side streams is of paramount importance for the overall sustainability of the plant protein manufacturing processes. This review summarizes the key research advances and potential opportunities in valorization of side streams from pulse protein manufacturing processes.

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Pulse By‐products

Cited by 9 publications

References 65 publications

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

The contribution of pulses to net zero in the UK

Utilizing side streams of pulse protein processing: A review

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