New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health
There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutrit...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.852907/full |
| _version_ | 1811289433872269312 |
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| author | Carla Margarida Duarte Joana Mota Ricardo Assunção Ricardo Assunção Ricardo Assunção Carla Martins Carla Martins Ana Cristina Ribeiro Ana Cristina Ribeiro Ana Lima Ana Lima Anabela Raymundo Maria Cristiana Nunes Ricardo Boavida Ferreira Isabel Sousa |
| author_facet | Carla Margarida Duarte Joana Mota Ricardo Assunção Ricardo Assunção Ricardo Assunção Carla Martins Carla Martins Ana Cristina Ribeiro Ana Cristina Ribeiro Ana Lima Ana Lima Anabela Raymundo Maria Cristiana Nunes Ricardo Boavida Ferreira Isabel Sousa |
| author_sort | Carla Margarida Duarte |
| collection | DOAJ |
| description | There is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9. |
| first_indexed | 2024-04-13T03:54:44Z |
| format | Article |
| id | doaj.art-8ef5a8f4ea5f4257809ea6020cf04c09 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T03:54:44Z |
| publishDate | 2022-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-8ef5a8f4ea5f4257809ea6020cf04c092022-12-22T03:03:40ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-07-01910.3389/fnut.2022.852907852907New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human HealthCarla Margarida Duarte0Joana Mota1Ricardo Assunção2Ricardo Assunção3Ricardo Assunção4Carla Martins5Carla Martins6Ana Cristina Ribeiro7Ana Cristina Ribeiro8Ana Lima9Ana Lima10Anabela Raymundo11Maria Cristiana Nunes12Ricardo Boavida Ferreira13Isabel Sousa14LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalIUEM, Instituto Universitário Egas Moniz, Egas Moniz-Cooperativa de Ensino Superior, CRL, Costa da Caparica, PortugalDepartment of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, PortugalCESAM, Centre for Environmental and Marine Studies, University of Aveiro, Aveiro, PortugalDepartment of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Lisbon, PortugalNOVA National School of Public Health, Public Health Research Center, Universidade NOVA de Lisboa, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalFaculdade de Farmácia de Lisboa, University of Lisbon, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalFaculty of Veterinary Medicine, Lusófona University, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalLEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Lisbon, PortugalThere is a strong demand for plant-based milk substitutes, often low in protein content (<1.5% w/v). Protein-rich pulse seeds and the right processing technologies make it possible to make relevant choices. The major objective of this study was to assess the impact of processing on the nutritional characteristics of beverages with a high impact on health, in particular on digestibility and specific bioactivities. The results suggest that pulse beverages are as high in protein content (3.24% w/v for chickpea and 4.05% w/v for lupin) as cow’s milk. The anti-nutrient level characteristics of pulses have been considerably reduced by strategic processing. However, when present in small quantities, some of these anti-nutritional factors may have health benefits. Controlling processing conditions play a crucial role in this fine balance as a tool to take advantage of their health benefits. There is evidence of protein hydrolysis by in vitro digestion and limited bioaccessibility of minerals. In addition to being highly digestible, lupin and chickpea beverages have anti-inflammatory and anti-carcinogenic potential evaluated through the inhibition of metalloproteinase MMP-9.https://www.frontiersin.org/articles/10.3389/fnut.2022.852907/fullnon-dairy beveragespulseschickpealupindigestibilitybioaccessibility |
| spellingShingle | Carla Margarida Duarte Joana Mota Ricardo Assunção Ricardo Assunção Ricardo Assunção Carla Martins Carla Martins Ana Cristina Ribeiro Ana Cristina Ribeiro Ana Lima Ana Lima Anabela Raymundo Maria Cristiana Nunes Ricardo Boavida Ferreira Isabel Sousa New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health Frontiers in Nutrition non-dairy beverages pulses chickpea lupin digestibility bioaccessibility |
| title | New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health |
| title_full | New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health |
| title_fullStr | New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health |
| title_full_unstemmed | New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health |
| title_short | New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health |
| title_sort | new alternatives to milk from pulses chickpea and lupin beverages with improved digestibility and potential bioactivities for human health |
| topic | non-dairy beverages pulses chickpea lupin digestibility bioaccessibility |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.852907/full |
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