Article
Chemistry, Multidisciplinary
Fatemeh Keivaninahr, Pravin Gadkari, Khaled Zoroufchi Benis, Mehmet Tulbek, Supratim Ghosh
Summary: Different extraction methods have varying effects on the structure-functionality and emulsification behavior of pea and faba bean protein isolates and concentrates. A regression model can predict emulsion characteristics based on protein properties. Emulsions stabilized with concentrates show better or comparable particle size, zeta potential, and microstructure compared to isolates.
Article
Genetics & Heredity
Jingbin Chen, Huimin Zhou, Xingxing Yuan, Yaming He, Qiang Yan, Yun Lin, Ranran Wu, Jinyang Liu, Chenchen Xue, Xin Chen
Summary: A mutation in the SGR gene in faba bean leads to the development of green cotyledons. This study identified a specific mutation in the VfSGR gene, named vfsgr, which causes stay-green in faba bean. The development of a dCaps marker associated with this mutation provides a useful tool for breeding green-cotyledon faba beans.
Article
Food Science & Technology
Teodoro Suarez-Dieguez, Fidel Perez-Moreno, Jose Alberto Ariza-Ortega, Guadalupe Lopez-Rodriguez, Juan Antonio Nieto
Summary: An industrialized procedure was optimized to obtain resistant starch type III (RS-III) from native faba bean, resulting in higher yield compared to conventional sources. The retrogradation process increased the crystallinity structure of RS samples and significantly reduced digestibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Delphine Martineau-Cote, Allaoua Achouri, Salwa Karboune, Lamia L'Hocine
Summary: Faba beans are a sustainable plant protein source with high protein content and potential health benefits. The bioactive constituents in faba beans, including peptides, phenolic compounds, GABA, and L-DOPA, have antioxidative, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects. These bioactive peptides released after digestion have the potential to be used as functional foods to combat non-communicable diseases. However, faba beans also contain anti-nutrients and potential allergens that may have adverse health effects.
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
Agronomy
Xavier Bousselin, Nathalie Cassagne, Alice Baux, Muriel Valantin-Morison, Juan Manuel Herrera, Mathieu Lorin, Marie Hedan, Joelle Fustec
Summary: The study found that in intercropping systems of winter oilseed rape with different service plants, a dominant species primarily drove total dry biomass and nitrogen accumulation, while grass pea was sensitive to competition with oilseed rape. The addition of niger did not significantly impact nitrogen fixation of legumes or total nitrogen accumulation.
Article
Plant Sciences
Yishan Ji, Zehao Liu, Yuxing Cui, Rong Liu, Zhen Chen, Xuxiao Zong, Tao Yang
Summary: This study demonstrates that the combination of low-cost, UAV-based multimodal data and machine learning algorithms can accurately estimate the crop harvest index. The fusion of multisensor data outperforms individual sensors, and ensemble Bayesian model averaging provides the most accurate estimates.
Article
Chemistry, Applied
Dongxing Li, Tommy Z. Yuan, Jiayi Li, Janitha P. D. Wanasundara, Mehmet C. Tulbek, Yongfeng Ai
Summary: This study examined the structures, functional properties, and in vitro digestibility of faba bean starches from different cultivars and growing years. The study found that faba bean starches have unique properties such as no breakdown during pasting, strong gelling ability, and enzymatic resistance. The growing years did not significantly affect the starch properties, except for the pasting profiles of certain cultivars.
Article
Food Science & Technology
Tora Asledottir, Gerd Elisabeth Vegarud, Gianluca Picariello, Gianfranco Mamone, Tor Erling Lea, Arne Roseth, Pasquale Ferranti, Tove Gulbrandsen Devold
Summary: We investigated the peptide profiles of pea and faba bean proteins and identified over 400 unique peptides using high-resolution mass spectrometry. In silico analysis predicted that 24 peptides could potentially have bioactive properties. We also identified recognized bioactive peptides and allergens in the digests. Four selected peptides showed significant immune-modulating properties, with a specific pea peptide reducing the IL-8 response by up to 40% during IL-1 beta induction. The findings suggest the need to introduce legumes in the diet for their nutritional benefits and immune-modulatory properties, especially in Nordic countries where legumes are underutilized as a food category.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Plant Sciences
Md Abdul Muktadir, Kedar N. Adhikari, Nabil Ahmad, Andrew Merchant
Summary: Water deficit in faba bean affects yield by limiting water use efficiency and altering carbohydrate accumulation, while not significantly impacting nutrient concentrations. However, it does hamper reproductive functionality by reducing pollen viability and pistil function, with more severe effects observed in sensitive genotypes compared to drought-tolerant ones.
PHYSIOLOGIA PLANTARUM
(2021)
Article
Biochemistry & Molecular Biology
Delphine Martineau-Cote, Allaoua Achouri, Janitha Wanasundara, Salwa Karboune, Lamia L'Hocine
Summary: This study found that three Canadian faba bean varieties have high antioxidant activity, especially Fabelle and Snowbird, which also showed significant antihypertensive properties. Peptides identified in faba beans were found to have potential health-promoting properties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Malgorzata Piecyk, Katarzyna Domian
Summary: In this study, the starch of two field bean cultivars was modified using HMT to investigate its physicochemical properties and digestibility. The HMT treatment led to changes in starch properties such as swelling power, amylose leaching, and gelatinization temperature, as well as altered digestibility. The modifications showed variation based on moisture content and temperature levels, ultimately affecting the content of resistant starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Dairy & Animal Science
Miranda N. Smit, Robin F. Ketelaar, Liangfei He, Eduardo Beltranena
Summary: The timing of planting and harvesting affects the nutritional quality of faba bean for broiler chickens, with late cultivation potentially increasing the digestibility of energy, protein, and amino acids. However, it also leads to higher proportions of immature and frost-damaged beans.
Article
Food Science & Technology
Courtney Johnston, Sze Ying Leong, Callum Teape, Veronica Liesaputra, Indrawati Oey
Summary: The objective of this study was to understand the influence of substituting wheat flour with whole bean flour or faba bean protein-rich fraction on the quality, nutritional composition, and digestibility of bread. Higher levels of substitution were associated with reduced volume and increased density and hardness of the bread. Image analysis provided insights on the effects of the substitution on bread characteristics. Incorporating faba bean in wheat bread can reduce starch content and improve protein content and digestibility.
FOOD RESEARCH INTERNATIONAL
(2023)
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
Agriculture, Dairy & Animal Science
I Berrazaga, J. L. Mession, K. Laleg, J. Salles, C. Guillet, V Patrac, C. Giraudet, O. Le Bacquer, Y. Boirie, V Micard, F. Husson, R. Saurel, S. Walrand
JOURNAL OF DAIRY SCIENCE
(2019)
Article
Food Science & Technology
Bonastre Oliete, Francois Potin, Eliane Cases, Remi Saurel
FOOD AND BIOPROCESS TECHNOLOGY
(2019)
Article
Food Science & Technology
Bonastre Oliete, Salim A. Yassine, Eliane Cases, Remi Saurel
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
Francois Potin, Samuel Lubbers, Florence Husson, Remi Saurel
JOURNAL OF FOOD SCIENCE
(2019)
Article
Microbiology
Antonio Anchieta Camara, Thanh Dat Nguyen, Remi Saurel, Christophe Sandt, Caroline Peltier, Laurence Dujourdy, Florence Husson
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Microbiology
Thanh Dat Nguyen, Stephane Guyot, Caroline Penicaud, Stephanie Passot, Christophe Sandt, Fernanda Fonseca, Remi Saurel, Florence Husson
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Engineering, Chemical
Attaf Djoullah, Remi Saurel
Summary: Riboflavin encapsulated in pea protein microparticles crosslinked by transglutaminase displayed controlled release properties in simulated gastrointestinal conditions. The microparticles showed potential for delivering riboflavin up to the intestinal digestion phase, with release mechanisms governed by diffusion and support degradation phenomenon under different conditions.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: The study aimed to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation for improving the solubility of pea protein, finding that fermentation-assisted extraction can increase protein yield and content. The results indicated that lactic acid bacteria enhanced protein extraction and quality through fermentation activity.
Review
Chemistry, Multidisciplinary
Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Remi Saurel, Adem Gharsallaoui
Summary: The global demand for safe and healthy food with minimal synthetic preservatives is growing. Natural food antimicrobials such as essential oils have strong antimicrobial activities but face intrinsic barriers. Advances in nanotechnology offer potential to overcome these barriers and use essential oils as food preservatives at low doses.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Francois Potin, Elisa Goure, Samuel Lubbers, Florence Husson, Remi Saurel
Summary: Hemp protein concentrates obtained through extraction at high alkaline pH levels showed increased purity and excellent emulsifying properties, with proteins extracted at pH 12 demonstrating superior solubility at alkaline conditions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Bonastre Oliete, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Remi Saurel
Summary: In peas, the electrophoretic polypeptide profile showed no differences across cultivar or biotic stress. Cultivar notably affected volatile compounds and lipoxygenase activity, while biotic stress significantly increased saponin content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Jian Kuang, Pascaline Hamon, Florence Rousseau, Eliane Cases, Said Bouhallab, Remi Saurel, Valerie Lechevalier
Summary: In this study, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were investigated using various techniques. The results showed strong exothermic interactions between PPI and LYS, leading to aggregation. Electrostatic interactions played a significant role in the formation of oligomers between LYS and PPI. However, no or weak interactions were observed between OVT or OVA and PPI.
Article
Food Science & Technology
Jian Kuang, Pascaline Hamon, Valerie Lechevalier, Remi Saurel
Summary: The study investigates the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI) to control the heat treatment of a composite protein ingredient. The results show changes in the thermal denaturation temperatures and denaturation enthalpy of proteins, suggesting protein interactions. The elastic modulus of the mixtures increases with the EW content, indicating gel formation governed by the EW protein. This study also identifies two thermal sol-gel transitions in EW-containing systems, with a shift at pH 9.0 possibly due to the hindering effect of denatured and non-associated pea globulins.
Review
Biotechnology & Applied Microbiology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. Lactic acid fermentation of legumes can improve protein composition and enhance nutritional, functional, technological, and sensory properties. Proper selection of fermentation conditions and lactic acid bacteria can lead to high-quality fermented legume products.
FERMENTATION-BASEL
(2022)