Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour

Area of Science:

• Food Science and Technology
• Plant-Based Proteins
• Ingredient Functionality

Background:

• Growing global demand for sustainable dietary protein sources.
• Chickpea flour is a nutritious plant-based ingredient with bioactive compounds.
• Need for advanced processing to improve chickpea flour functionality.

Purpose of the Study:

• To investigate microfluidization as a non-thermal method to enhance chickpea flour properties.
• To assess the impact of microfluidization on physicochemical and functional characteristics.
• To support the application of chickpea flour in plant-based food systems.

Main Methods:

• Application of microfluidization (non-thermal processing) to whole chickpea flour.
• Analysis of structural changes, including particle fragmentation and protein denaturation.
• Evaluation of key functional properties: emulsification, foaming, oil-holding, water-holding, solubility, and digestibility.

Main Results:

• Microfluidization altered surface morphology, increasing protein denaturation and surface hydrophobicity.
• Significant improvements observed in emulsifying and foaming capacities.
• Oil-holding capacity increased by up to 210%; water-holding capacity by 40%.
• Protein solubility increased by 210%, and in vitro digestibility improved by approximately 45%.

Conclusions:

• Microfluidization is an effective non-thermal strategy to improve chickpea flour's physicochemical and functional properties.
• Enhanced properties support chickpea flour's utility in diverse plant-based food applications.
• This processing method offers a sustainable approach to valorize plant-based protein ingredients.