TY - JOUR
T1 - Innovations in legume processing
T2 - Ultrasound-based strategies for enhanced legume hydration and processing
AU - Kumar, Gaurav
AU - Le, Dang Truong
AU - Durco, Juraj
AU - Cianciosi, Samuele
AU - Devkota, Lavaraj
AU - Dhital, Sushil
N1 - Funding Information:
GK acknowledges fellow PhD student Smriti Shrestha for helping with the protein sections. This research was funded by the Australian Government through Australian Research Council (ARC) Linkage Project ( LP210200616 ).
Publisher Copyright:
© 2023 The Authors
PY - 2023/9
Y1 - 2023/9
N2 - Background: Conventional legume processing includes use to high temperatures which is detrimental to environment, degrades the thermolabile phytochemicals and adversely affects its nutritional quality. Against this backdrop, ultrasound processing of legumes is picking up momentum due to cost effectiveness, lower carbon print and high upscaling potential. Scope and approach: This manuscript describes the recent trends in ultrasound assisted hydration of legumes, nature of acoustic cavitation, how it is generated, and its general attributes. Additionally, it discusses the effects of ultrasound treatment on phytochemicals and major food macromolecules such as protein, starch, and dietary fibres. Key findings: Ultrasound treatment accelerates mass transfer during hydration with minimal impact on bioactive components. Furthermore, ultrasonication can alter the chemical structures, microstructures, and functionality of isolated food macromolecules, resulting in improved bio-functionality due to size reductions and depolymerisation. Despite its cost-effectiveness and energy efficiency, ultrasound is not widely used for optimising hydration processes due to limited research on the optimum ultrasound parameters for effective application. Therefore, further research is needed to develop an understanding of the most effective ultrasound parameters for optimising these processes.
AB - Background: Conventional legume processing includes use to high temperatures which is detrimental to environment, degrades the thermolabile phytochemicals and adversely affects its nutritional quality. Against this backdrop, ultrasound processing of legumes is picking up momentum due to cost effectiveness, lower carbon print and high upscaling potential. Scope and approach: This manuscript describes the recent trends in ultrasound assisted hydration of legumes, nature of acoustic cavitation, how it is generated, and its general attributes. Additionally, it discusses the effects of ultrasound treatment on phytochemicals and major food macromolecules such as protein, starch, and dietary fibres. Key findings: Ultrasound treatment accelerates mass transfer during hydration with minimal impact on bioactive components. Furthermore, ultrasonication can alter the chemical structures, microstructures, and functionality of isolated food macromolecules, resulting in improved bio-functionality due to size reductions and depolymerisation. Despite its cost-effectiveness and energy efficiency, ultrasound is not widely used for optimising hydration processes due to limited research on the optimum ultrasound parameters for effective application. Therefore, further research is needed to develop an understanding of the most effective ultrasound parameters for optimising these processes.
KW - Acoustic cavitation
KW - Hydration
KW - Legumes
KW - Plant protein
KW - Starch
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85166968473&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2023.104122
DO - 10.1016/j.tifs.2023.104122
M3 - Review Article
AN - SCOPUS:85166968473
SN - 0924-2244
VL - 139
JO - Trends in Food Science & Technology
JF - Trends in Food Science & Technology
M1 - 104122
ER -