Impact of Radiofrequency and Microwave Heating on the Nutritional and Antinutritional Properties of Pulses: A Review

Abstract

Pulses, which are the dry seeds of legume crops, have gained global popularity, leading to a notable rise in their production. They are rich in protein, minerals, fibers, and low in fat content. However, they have some antinutrients that need to be removed. Novel techniques like radiofrequency (RF) and microwave (MW) heating can enhance pulse quality by reducing the antinutrients. The key mechanism behind this improvement is the rapid heating that disrupts the native structure of the pulses. These technologies offer several advantages, including speed, consistency, sustainability, and energy efficiency. The effectiveness of RF and MW processing depends on the heating conditions used and the kind of pulses being treated. This review highlights the mechanisms and influencing factors of RF and MW heating as well as their effect on the nutritional and antinutritional qualities of various pulses. Additionally, the limitations of these technologies are summarized, and future research prospects focusing on pulse processing are identified.