Article
Food Science & Technology
Brasathe Jeganathan, Thava Vasanthan, Feral Temelli
Summary: This study investigated the isolation of plant protein using mild wet processing methods that avoid alkali/acid and thermal treatments to meet the growing demand for clean-label ingredients. The impact of different conditions on the isolation of faba bean protein concentrates/isolates was evaluated, and it was found that the water extraction method at 35 degrees Celsius resulted in higher protein contents compared to salt-based methods. The water-extracted isolates also had higher amino acid content and better protein quality due to the presence of albumins.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Mathias Johansson, Klara Nilsson, Fanny Knab, Maud Langton
Summary: This study examines the production of fibre- and protein-rich printable food inks using fractions extracted from faba beans. The research finds that rheological parameters are related to ink printability and shape stability, and the direction of compression has a strong effect on the textural and microstructural properties of 3D-printed objects.
Article
Food Science & Technology
Adeline Karolkowski, Karine Gourrat, Emilie Bouzidi, Jean-Francois Albouy, Loic Levavasseur, Loic Briand, Elisabeth Guichard, Christian Salles
Summary: This study focused on the volatile compounds and odour profile of faba bean during processing. Different cultivars and processing steps were found to affect the odour of faba bean, with 35 odour-active compounds identified. Selection of pulse-based ingredients with low volatile compounds could improve their flavour and increase consumption.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Mathias Johansson, Saeid Karkehabadi, Daniel P. Johansson, Maud Langton
Summary: This study evaluated the gel formation, rheological and microstructural properties of 7S and 11S protein fractions from faba bean, as well as the effect of adding sodium chloride (NaCl). NaCl had opposing effects on the rheological and mechanical properties of 7S and 11S gels. Only the 7S gels showed microstructural changes when NaCl was added, transitioning from fine-stranded to coarse-stranded gel network. However, 11S gels maintained a fine-stranded gel network regardless of NaCl concentration. Gels formed from a mixture of 7S and 11S showed similar properties to 11S gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Inger-Cecilia Mayer Labba, Hanne Frokiaer, Ann-Sofie Sandberg
Summary: The dietary shift from animal protein to sustainable food like beans can reduce the climate footprint. This study analyzed the nutrient and antinutrient content in different fava bean varieties in Sweden. Results showed significant differences in nutrients and antinutrients among the cultivars, highlighting the importance of choosing the right cultivar for nutritional benefits, especially in terms of iron bioavailability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Multidisciplinary Sciences
Dimitrios Papoutsis, Sergio Domingos Cardoso Rocha, Anne Mari Herfindal, Siv Kjolsrud Bohn, Harald Carlsen
Summary: In a low-grade inflammation model, replacement of protein and/or fiber in a Western diet with faba bean fractions had marginal effects on inflammatory parameters and colonic microbiota.
Article
Plant Sciences
Zixuan Cen, Yiran Zheng, Yuting Guo, Siyin Yang, Yan Dong
Summary: Continuous cultivation of faba bean leads to autotoxicity, which can be alleviated by intercropping it with wheat. Water extracts from various parts of the faba bean, such as roots, stems, leaves, and rhizosphere soil, inhibited seed germination. Six autotoxins were identified in these extracts. Additionally, applying nitrogen fertilizer in the faba bean-wheat intercropping system reduced autotoxin content and increased aboveground dry weight.
Article
Agronomy
Saulo Muniz Martins, Caroline Domingos Bittencourt, Leonardo Cunha Melo, Marcelo Sfeir Aguiar, Valter Martins de Almeida, Thiago Livio P. O. Souza, Helton Santos Pereira
Summary: The aim of this study was to evaluate the agronomic and nutritional traits of common bean lines and select those suitable for multiple environments or as new parents. The results showed genetic variability among the lines for both agronomic and nutritional traits. Multivariate analysis identified lines with specific advantages and greater genetic diversity, providing a basis for further breeding.
Article
Agriculture, Multidisciplinary
Ahmed O. Warsame, Nicholas Michael, Donal M. O'Sullivan, Paola Tosi
Summary: This study investigated the proteomic profile of developing faba bean seeds and found that proteins related to cell growth, division, and metabolism were most abundant in early growth stages, while seed storage proteins began to accumulate from 45 days after pollination. The relative abundance of seed proteins showed distinct temporal accumulation trends among protein classes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agronomy
Zhenyu Zhang, Wenhao Yang, Yan Dong
Summary: This study analyzed the effect of faba bean-wheat intercropping on alleviating Fusarium wilt in faba bean under benzoic acid and F. commune stress. It found that faba bean-wheat intercropping can reduce the content of certain amino acids, increase the relative abundance of beneficial bacteria, promote the growth of faba bean, and reduce the occurrence of Fusarium wilt.
Article
Biochemistry & Molecular Biology
Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens
Summary: Iron-fortified broad bean flours were obtained using vacuum impregnation method, and their properties were investigated. The results showed that vacuum impregnation reduced soaking time and using iron solution did not affect hydration kinetics. Iron-fortified flours had higher iron and bioaccessible iron content. Autoclaving modified the properties of the flours, and dehulling did not affect physicochemical properties but decreased iron content. Vacuum impregnation is a useful technology for obtaining iron-fortified broad bean flours with different properties.
Article
Plant Sciences
Wenhao Yang, Yuting Guo, Yu Li, Yiran Zheng, Kun Dong, Yan Dong
Summary: This study investigated the effects of cinnamic acid and intercropping on faba bean wilt. The results showed that cinnamic acid decreased the resistance of tissue structure and promoted wilt occurrence. On the other hand, intercropping of wheat and faba bean improved the resistance of tissue structure and reduced wilt occurrence.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Chaosheng Luo, Jiaxing Lv, Zengpeng Guo, Yan Dong
Summary: The study found that nitrogen application led to an increase in faba bean rust progression, and reduced the control efficacy of intercropping on the disease. Intercropping significantly reduced AUDPC compared to monocropping, with different nitrogen application levels affecting yield losses differently.
Article
Agronomy
Arafat Abdel Hamed Abdel Latef, Md. Tahjib-Ul-Arif, Mohammad Saidur Rhaman
Summary: Exogenous application of IAA can enhance salt tolerance in faba beans by promoting growth, improving osmotic protection, enhancing mineral balance, reducing Na+ accumulation in roots, increasing nodulation, and improving antioxidant enzyme activity, thereby alleviating the antagonistic effects of salt stress.
Article
Agronomy
Yiran Zheng, Yuting Guo, Jiaxing Lv, Kun Dong, Yan Dong
Summary: Faba bean-wheat intercropping effectively controls the occurrence of faba bean wilt by improving plant resistance and soil enzyme activity to alleviate the autotoxicity of vanillic acid (VA). The dual stress of Fusarium oxysporum and VA promotes the occurrence of Fusarium wilt by damaging the defense system of the faba bean root system and rhizosphere soil environment.