Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-08-01 DOI:10.1016/j.cofs.2024.101197

Luca Serventi , Joseph McNeill

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引用次数: 0

Abstract

Aquafaba (chickpea cooking water) has been successfully commercialized as a clean-label emulsifier and egg replacer. It contains albumin, which incorporates air, and saponins that stabilize foams. Soluble protein, soluble fiber, and saponins emulsify oil in water emulsions. Liluva (processing water of legumes, including chickpeas) express comparable foaming ability to the respective legume flours, with higher emulsifying ability. Gluten-free bread formulated with liluva gained loaf volume, softness, and moistness. Sourdough fermented faster due to the prebiotic activity of oligosaccharides. In addition, aquafaba reduced syneresis in oat yogurt and modulated ice cream melting in a coconut dessert. Furthermore, the peptide defensin found in pea water exerted selected antimicrobial activity. While aquafaba is already successfully commercialized but with higher carbon footprint than egg white, liluva is an exciting opportunity: versatile, environmentally friendly alternative to hydrocolloids, and affordable. Concentration and drying technologies must be optimized to fully use these functional ingredients.

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将水产饲料（aquafaba）和豆类食品加工废水（liluva）升级再造为新的高附加值产品

Aquafaba （鹰嘴豆烹饪水）作为一种清洁标签乳化剂和代蛋剂已成功实现商业化。它含有吸附空气的白蛋白和稳定泡沫的皂素。可溶性蛋白质、可溶性纤维和皂素能乳化水中的油乳剂。Liluva（豆类（包括鹰嘴豆）的加工水）的发泡能力与相应的豆类面粉相当，但乳化能力更强。用 Liluva 配制的无麸质面包体积更大、更柔软、更湿润。由于低聚糖的益生活性，酸面团的发酵速度更快。此外，水发菜还能减少燕麦酸奶中的凝结现象，调节椰子甜点中冰淇淋的融化。此外，在豌豆水中发现的多肽防御素具有特定的抗菌活性。Aquafaba 已经成功实现商业化，但其碳足迹高于蛋白，而 liluva 则是一个令人兴奋的机会：它用途广泛，是亲水胶体的环保替代品，而且价格合理。要充分利用这些功能性成分，必须优化浓缩和干燥技术。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.