Potential of Non-Conventional Processing to Modulate the Technobiofunctionality of Legumes

The growing global demand for sustainable and nutritionally rich food sources has led to increased interest in legumes, owing to their high nutritional content and environmental benefits. Conventional processing techniques often pose constraints such as nutrient loss, flavour degradation, and energy inefficiency. Exploring and implementing non-conventional processing techniques may address these issues and open new opportunities for enhancing legume functionality.

Several approaches for coupling conventional and non-conventional technologies have been explored to process legumes and achieve an optimal balance of enhanced nutritional and functional properties with reduced antinutritional components. The various categories of non-conventional techniques include thermal methods (microwave and ohmic heating), non-thermal methods (ultrasonication, high-pressure processing and pulsed electric field treatment), and emerging technologies (3D food printing, cold plasma processing and superheated steam processing). These techniques have been reviewed, with an emphasis on their principles and effects on compositional, antioxidative, and functional parameters when applied to various legumes. Non-conventional techniques, individually or in combination with conventional processes, exhibit significant potential to enhance the functionality of legumes. Their application can effectively improve the nutritional quality, functionality, and suitability of legumes for incorporation into various functional food formulations, thereby contributing to sustainable food innovation and global nutrition security.