A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications
<i>Pisum sativum</i> L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated w...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2527 |
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| author | Ding-Tao Wu Wen-Xing Li Jia-Jia Wan Yi-Chen Hu Ren-You Gan Liang Zou |
| author_facet | Ding-Tao Wu Wen-Xing Li Jia-Jia Wan Yi-Chen Hu Ren-You Gan Liang Zou |
| author_sort | Ding-Tao Wu |
| collection | DOAJ |
| description | <i>Pisum sativum</i> L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products. |
| first_indexed | 2024-03-11T01:41:34Z |
| format | Article |
| id | doaj.art-e0275a366cef4a01aa700ae29d602876 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:34Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e0275a366cef4a01aa700ae29d6028762023-11-18T16:33:48ZengMDPI AGFoods2304-81582023-06-011213252710.3390/foods12132527A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food ApplicationsDing-Tao Wu0Wen-Xing Li1Jia-Jia Wan2Yi-Chen Hu3Ren-You Gan4Liang Zou5Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, SingaporeKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China<i>Pisum sativum</i> L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.https://www.mdpi.com/2304-8158/12/13/2527functional propertiesbioactive compoundsdietary fiberpolyphenolmodificationsfunctional grain |
| spellingShingle | Ding-Tao Wu Wen-Xing Li Jia-Jia Wan Yi-Chen Hu Ren-You Gan Liang Zou A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications Foods functional properties bioactive compounds dietary fiber polyphenol modifications functional grain |
| title | A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications |
| title_full | A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications |
| title_fullStr | A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications |
| title_full_unstemmed | A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications |
| title_short | A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications |
| title_sort | comprehensive review of pea i pisum sativum i l chemical composition processing health benefits and food applications |
| topic | functional properties bioactive compounds dietary fiber polyphenol modifications functional grain |
| url | https://www.mdpi.com/2304-8158/12/13/2527 |
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