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

Abstract

Abstract 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.

Keywords

• dry fractionation
• faba bean
• functionality
• nutrition
• wet extraction