ReviewMolecules (Basel, Switzerland)2023
Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Variety-Specific Metabolomic Configurations Underlie Differences in Seed Color, Nutritional Quality, and Antioxidant Activity of Faba Bean (Plants (Basel, Switzerland) · 2026Article
- Faba bean (Vicia faba L.) in aquafeeds: impacts on fish muscle quality, molecular mechanisms, and crispness attributes.Fish physiology and biochemistry · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Anticancer Bioactive Peptides from Plants: Sources, Action Mechanisms, and Potential Superiority to Conventional Chemotherapy.Probiotics and antimicrobial proteins · 2026Review
- Plant-protein supplementation improves thermoregulatory responses and ameliorates markers of intestinal damage during exercise in the heat.Experimental physiology · 2026Article
- Selection of the best method for inherent tannin reduction and high nutrient retention.The Onderstepoort journal of veterinary research · 2026Article
- Formulation and Characterization of Nutrient-Dense Medjool Date Bars: Integration of Proteins, Bioactives, and Processing Stability for Functional Snack Innovation.Foods (Basel, Switzerland) · 2026Article
- Article
- Development, nutritional profiling, physicochemical properties, computational protein-polyphenol interactions, and sensory properties of high-energy Medjool date bars.Frontiers in nutrition · 2026Article
- Effect of high hydrostatic pressure onFrontiers in nutrition · 2026Article
- Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates.Foods (Basel, Switzerland) · 2025Article
- The Potential of Combining Faba Bean (Foods (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2.Ultrasonics sonochemistry · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2.Ultrasonics sonochemistry · 2024Article
- Transcriptomic Approach Reveals Contrasting Patterns of Differential Gene Expression during Tannin Biodegredation byInternational journal of molecular sciences · 2024Article
- Impact of Fava Bean (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.
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