Zhou, J., Li, M., Bai, Q. et al. (4 more authors) (2024) Effects of Different Processing Methods on Pulses Phytochemicals: An Overview. Food Reviews International, 40 (4). pp. 1138-1195. ISSN 8755-9129
Abstract
Pulses are edible seeds belonging to the Leguminosae family for human consumption and consist of various species such as common beans (Phaseolus vulgaris L.), peas (Pisum sativum), lentils (Lens culinaris), chickpeas (Cicer arietinum L.), and faba beans (Vicia faba). Pulses are sustainable sources of nutritional compounds, especially containing almost twice the protein content compared to cereal grains. In addition to becoming an excellent source of macronutrients and micronutrients, they are abundant in phytochemicals, containing bioactive compounds with potential health benefits resulting from various phenolic compounds, as well as antinutritional compounds (e.g. phytic acid, enzyme inhibitors, lectins, saponins), which have received widespread concern by researchers. More essentially, various processing approaches for consumption purposes will result not only in enhanced nutritional and sensory characteristics in pulses but also in affected phytochemicals contents and their bioavailability. In this review, the nutritional and phytochemical compositions of pulses will be first introduced, followed by different common-applied processing methods (thermal and non-thermal), along with their impacts and pulse storage effects on the content of corresponding phytochemicals. Furthermore, through food processing and digestion, the bioaccessibility and bioavailability of pulse phytochemicals will be improved, thus releasing more health benefits, and expressing pharmacological functions in the human body.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Author(s). This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (CC-BY-NC-ND 4.0). |
Keywords: | Pulses; phytochemicals; phenolic compounds; antinutrients; processing; bioaccessibility |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Apr 2024 10:12 |
Last Modified: | 25 Apr 2024 10:16 |
Status: | Published |
Publisher: | Taylor and Francis |
Identification Number: | 10.1080/87559129.2023.2212041 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:211832 |
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